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Slice the chicken in half lengthways.
Whisk an egg in one bowl, add the breadcrumbs to another bowl, and flour to another.
Coat the chicken breast slices in the flour, then dip them into the egg and finally coat in the breadcrumbs.
Place them in the bottom tray of the air fryer tray then give them a little drizzle with olive oil.
Wash, then cut the potatoes into wedges.
Add them to the top tray of the air fryer, drizzle with 2 tbsp olive oil and sprinkle over the paprika.
Shake well and set the Cosori Turbo Tower Pro to match cook.
Air fry at 190c for 20 minutes, meanwhile, slice the ball of mozzarella.
After 15 minutes, remove the bottom tray and spoon a tablespoon of pizza sauce or passata over each chicken breast and place the slices of mozzarella on top.
Add the rack on top of the chicken in the bottom tray and place the asparagus on top.
Give the wedges a shake and air fry for the final 5 minutes.
Meanwhile, add the butter, garlic and chopped parsley to a microwave safe dish and cook on a low heat for a minute stirring half way through.
Serve the Chicken Parma, asparagus and wedges on a plate and drizzle the garlic butter on top of the wedges.