Description
These incredibly crispy air fryer chicken cutlets are a simple, quick, and universally loved weeknight meal. Perfect for busy families, they are crispy on the outside, juicy on the inside, and a healthier option requiring minimal oil. This recipe is a game-changer, ensuring delicious chicken cutlets without heating up your whole kitchen.
Ingredients
4 pieces Boneless, skinless chicken breast cutlets (1.5 lbs total)
1/2 cup All-purpose flour
2 Large eggs
1 cup Panko breadcrumbs
1/4 cup Grated Parmesan cheese
1 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Paprika
1 tsp Salt
1/2 tsp Black pepper
As needed Olive oil spray
Instructions
- First, pat your chicken cutlets very dry with paper towels. This promotes crispiness for your air fryer chicken cutlets
- Next, prepare three shallow dishes. In the first, combine flour with 1/2 tsp salt and 1/4 tsp pepper. In the second, whisk eggs. In the third, mix panko, Parmesan, garlic powder, onion powder, paprika, 1/2 tsp salt, and 1/4 tsp pepper
- Then, dredge each chicken cutlet first in flour, shaking off excess. Dip it into the egg, letting excess drip. Finally, press it firmly into the panko mixture, ensuring a complete coating for your air fryer chicken cutlets
- Preheat your air fryer to 375°F (190°C). Spray the air fryer basket lightly with olive oil spray. Arrange the breaded air fryer chicken cutlets in a single layer, without crowding. You may need to cook in batches. Spray the tops of the air fryer chicken cutlets generously with olive oil spray. Cook for 12-16 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F/74°C)
Notes
These chicken cutlets are quick to make, crispy on the outside, juicy inside, require minimal oil, and are a healthier option.
Do not overcrowd the air fryer basket; cook in a single layer in batches if necessary for even cooking and crispiness.
Spray generously with olive oil on both sides for a super crispy, golden crust.
Pat chicken cutlets very dry before dredging to ensure breading sticks and crisps.
Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat in an air fryer at 350°F (175°C) for 5-7 minutes until crispy; avoid microwave reheating.
For a gluten-free option, use gluten-free flour and breadcrumbs.
Flavor variations include adding Italian seasoning, dried herbs, or a pinch of cayenne pepper to the breadcrumbs.
Serve with sides like green beans, a garden salad, roasted asparagus, mashed potatoes, rice, or a squeeze of fresh lemon juice.
For thicker chicken breasts, butterfly or pound them thin.
Chicken can be breaded a few hours ahead and stored on a wire rack in the fridge, but for best crispiness, cook immediately.
- Prep Time: 15 mins
- Cook Time: 16 mins
- Category: Dinner
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 air fryer chicken cutlet
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken, air fryer, cutlets, crispy, quick, weeknight, family-friendly, dinner