Air Fryer Chicken Parmesan

• 240 g Spaghetti
• 2 tsp Fine sea salt
• 450 g Chicken breast, boneless, skinless
• 1 tsp Black pepper
• 2 Egg
• 90 g Panko breadcrumbs
• 70 g Parmesan
• 1 tsp Dried oregano
• 1 ½ tbsp Olive oil
• 240 ml Tomato sauce
• 150 g Mozzarella
• 12 leaves Fresh basil

1. Bring a large pot of water to the boil and salt it with 1 tsp of the fine sea salt. Cook the spaghetti until al dente, then drain and keep warm.
2. Meanwhile, pat the chicken dry and season all over with the remaining fine sea salt and the black pepper. Beat the eggs in a shallow bowl. In a second bowl, mix the panko breadcrumbs with the Parmesan and dried oregano.
3. Dip each chicken breast in the egg, let the excess drip off, then press into the panko mixture to coat well. Drizzle or brush the coated chicken with the olive oil to help it brown evenly.
4. Air-fry at 200°C (390°F) for 10 minutes, then turn and cook for 4 to 8 minutes more, until deeply golden and the chicken is cooked through. If your air fryer is small, cook in batches so the chicken sits in a single layer.
5. Warm the tomato sauce gently in a small saucepan until steaming, not boiling. Spoon the sauce over each chicken breast, then top with mozzarella and a little extra Parmesan from the bowl if any remains. Return to the air fryer for 2 to 4 minutes, until the cheese is melted and bubbling.
6. Rest for 2 minutes, then scatter over the fresh basil. Serve straight away with the spaghetti alongside, spooning over any extra warm tomato sauce if you like.

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