Make a lighter version of chicken parmigiana in the air fryer with crispy breaded chicken, tomato sauce and bubbling mozzarella.

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1. Halve the chicken breasts lengthways to create four fillets, then cover with baking parchment and bash until an even thickness.

2. Place the flour on one plate, the beaten egg on another and combine the panko breadcrumbs with parmesan on a third plate.

3. Coat each chicken fillet in flour, dip in egg and then coat in the panko mixture.

4. Place the chicken in the air fryer and cook at 180C for 15 minutes, or until golden.

5. Spoon 1-2 tablespoons of tomato sauce onto each piece of chicken and top with a slice of mozzarella.

6. Return to the air fryer and cook for another 5-10 minutes until the mozzarella is golden and the chicken is cooked through.

7. Serve with cooked spaghetti, extra tomato sauce, cracked black pepper and torn basil leaves.

Large chicken breasts should serve four people, while smaller chicken breasts may only serve two.

Homemade or shop-bought tomato sauce both work well for this recipe.