Name: The 25-minute air fryer chicken parma every solo cook needs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 1 crumbed chicken schnitzel; 1/4 cup arrabbiata pasta sauce; 1/2 cup pizza cheese; Basil leaves, to serve; Greek salad; 2 tablespoons extra virgin olive oil; 2 teaspoons red wine vinegar; Pinch dried oregano; Sea-salt flakes and freshly ground black pepper, to season; 1/2 baby cos lettuce, leaves torn; 1 tomato, cut into wedges; 1/2 lebanese cucumber, roughly chopped; 50g feta, crumbled; 1/4 cup black seedless olives; 1/4 red onion, thinly sliced

The 25-minute air fryer chicken parma every solo cook needs

You'll want this on your weekly rotation.

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Serves 1

Prep

10M

Cook

15M

Total

25M

No leftovers, no waste and zero fuss. This single-serve air fryer chicken parma delivers all the crispy, cheesy comfort of the pub favourite. Pair it with a fresh Greek salad for a balanced meal and that’s a perfect solo dinner. Ready in under 30 minutes, it’s proof that cooking for one can still feel like a treat.

Ingredients

1 crumbed chicken schnitzel

1/4 cup arrabbiata pasta sauce

1/2 cup pizza cheese

Basil leaves, to serve

Greek salad

2 tablespoons extra virgin olive oil

2 teaspoons red wine vinegar

Pinch dried oregano

Sea-salt flakes and freshly ground black pepper, to season

1/2 baby cos lettuce, leaves torn

1 tomato, cut into wedges

1/2 lebanese cucumber, roughly chopped

50g feta, crumbled

1/4 cup black seedless olives

1/4 red onion, thinly sliced

Method

Step 1

Cook chicken schnitzel in the air fryer following packet instructions. When cooked, top with pasta sauce and cheese. Air-fry for 2–3 minutes or until the cheese melts.

Step 2

For the salad, in a small bowl combine the oil, vinegar and oregano. Season. Toss with lettuce, tomato, cucumber, feta, olives and red onion.

Step 3

Top the chicken parma with basil leaves. Serve with the salad.

*(Credit: (Photography: Con Poulos | Styling: Lucy Busuttil | Food prep: Mel Burge))*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.