You’ll Need
For the Chicken
600g chicken breast fillets, sliced into 4 thin cutlets
2 eggs, beaten
Crispy Coating
80g plain flour
50g panko breadcrumbs
40g grated Parmesan
1 tsp garlic granules
1 tsp dried oregano
1 tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
Oil spray
For the Subs
4 soft sub rolls
250ml marinara sauce
200g grated mozzarella
30g grated Parmesan
Fresh basil leaves
Optional but Dangerous
Pepperoni slices
Chilli flakes
Garlic butter
Fries
Garlic mayo
Method
Preheat your air fryer to 200°C.
Flatten the chicken cutlets slightly between two sheets of baking paper so they cook evenly.
In one bowl beat the eggs.
In another bowl combine the flour, panko breadcrumbs, Parmesan, garlic granules, oregano, smoked paprika, salt and black pepper.
Dip each chicken cutlet into the egg, then coat thoroughly in the breadcrumb mixture.
Lightly spray the air fryer basket with oil and arrange the chicken in a single layer.
Spray the tops lightly with oil.
Air fry for 12–14 minutes, turning halfway through, until deeply golden and cooked through.
Warm the marinara sauce while the chicken finishes cooking.
Slice the sub rolls open and lightly toast them in the air fryer for 1–2 minutes.
Spoon a little marinara into each roll, add a crispy chicken cutlet, top with more marinara, then pile on the mozzarella and grated Parmesan.
Return the filled subs to the air fryer for 3–4 minutes at 190°C, until the cheese is bubbling and lightly golden.
Finish with fresh basil and serve immediately.