These air fryer chicken cutlets are everything you want in a quick and delicious meal. The air fryer does a wonderful job keeping the chicken golden and crispy on the outside, while the center stays tender.
Using both panko and Italian breadcrumbs, plus grated parmesan, is the secret to incorporating great texture and incredible flavor!
Quick Look at the Recipe
- Prep Time: 10 mins, Cook Time: 15 minutes
- Total Time: 25 minutes
- Method: Air fryer
- Main Ingredients: Chicken cutlets, panko, Italian breadcrumbs, parmesan cheese
- Flavor Profile: Crispy and crunchy on the outside, tender in the inside
- Ideal for: Easy dinner staples, freezer-friendly, quick air fryer mains
Jump to:
- Quick Look at the Recipe
- Breaded Chicken Cutlets Made Easy
- Ingredient Notes
- How to Cut Chicken Breasts into Cutlets
- How to Cook Chicken Cutlets in the Air Fryer
- Tips for Success
- Freezing Breaded Chicken Cutlets
- Recipe FAQs
- Pairing and Serving Ideas
- More Easy Everyday Chicken Recipes
- Air Fryer Chicken Cutlets (Breaded)
Ingredient Notes
- Chicken cutlets: You can either slice 2 large chicken breasts into 4 thin chicken cutlets, or buy pre-sliced cutlets. Using a meat mallet, pound them to about the same thickness so they cook evenly.
- Panko breadcrumbs: Gives the chicken that nice crunch. I use Kikkoman’s brand, which I really like.
- Italian breadcrumbs: These are finer breadcrumbs mixed with fried herbs and seasoning. Adds great savory taste and texture.
- Grated parmesan cheese: Either fresh or store-bought pre-grated works here.
- Seasonings: Italian seasoning, garlic powder, salt and pepper.
- All-purpose flour: The chicken gets coated in flour before adding the eggs. This is to ensure the eggs and breading stick, and don’t slide off during cooking.
- Eggs: Acts as the binder to hold the breading together.
- Cooking oil spray: Spray some over the chicken to encourage a crunchier golden crust, and to present sticking.
Substitutions and variations
- Extra seasoning for the chicken: Add garlic powder, Italian seasoning, paprika, or your favorite spices.
- Make it spicy by adding cayenne powder.
- Cheese: I use freshly grated parmesan, but store-bought pre-grated works just as well here.
- Substitutions for eggs: Mix one part flour water and one flour to make a slurry. I find that this is the best substitution. Note – I’ve tried dijon mustard and yogurt, but they didn’t do a very good job holding the breading together.
- Other air fryer recipes for a protein variation: Air Fryer Steak Bites and Air Fryer Salmon Bites.
How to Cut Chicken Breasts into Cutlets
Place the chicken breast flat on a cutting board. Place your hand over so hold it steady, then slice horizontally through the middle of the breast all the way through. Cover with plastic wrap, then using a meat mallet, pound them to about the same thickness (⅓ inch) evenly on all sides.
How to Cook Chicken Cutlets in the Air Fryer
- Prep chicken and season. Preheat the air fryer to 390ºF. Pound the chicken cutlets evenly to about 1/3-inch. Pat dry and season with salt and pepper.
- Set up your breading station in three shallow bowls: 1) flour, 2) beaten eggs, and 3) a mixture of panko breadcrumbs, Italian breadcrumbs, Italian seasoning, garlic powder, and grated parmesan cheese.
- Dredge the chicken: Coat each cutlet in the flour first, shaking off any excess. Dip it into the beaten eggs, then press firmly into the breadcrumb mixture until fully coated.
- Arrange. Spray the basket with oil spray, place the prepared chicken cutlets on top in a single layer. Spray on top evenly and generously (promotes a crunchier golden brown crust).
- Air fry at 390ºF for 10-12 minutes, turning them halfway through and spraying with more oil after flipping.
- Slice and serve. Once cooked through and golden, remove the chicken cutlets from the air fryer. Slice and serve warm over your favorite dishes. I love it on orzo!
Tips for Success
- Pat dry the chicken before dredging to ensure your air fryer chicken cutlets don’t turn out soggy.
- Make sure the beaten eggs fully coat the chicken before adding the breading, otherwise it can fall apart.
- Press the breading into the chicken well so it’s compact and so it sticks.
- Don’t overcrowd the air fryer. Arrange in a single layer and work in batches if you need too. Don’t stack or overlap them. My air fryer can only fit 2-3 cutlets at a time, so I always do 2 batches.
- If you don’t have oil spray, you can drizzle with olive oil as evenly as possible.
Freezing Breaded Chicken Cutlets
Freeze uncooked: After breading , transfer to a baking sheet pan in a single layer and freeze until solid. Then, stack them with parchment paper in between each one, transfer to a large freezer-safe bag for up to 3 months.
Freeze cooked: Let the cooked air fryer chicken cutlets cool down completely. Freeze in between parchment paper.
Air fry straight from the freezer at 375ºF for 15 minutes, flipping halfway through until golden and fully cooked, depending on how thick they are. Note that, for reheating, we’re cooking it at a lower temperature to ensure the center cooks fully before the outside burns.
Note: If the chicken was frozen uncooked, you may need to add a few extra minutes. I’d recommend cooking from frozen, as moisture from thawing can make the chicken soggy.
Recipe FAQs
Can I bake them in the oven?
Yes, bake at 400ºF for about 18-20 minutes on a wire rack or sheet pan lined with parchment paper.
Can I use chicken thighs instead of chicken breasts?
Yes, you will need to adjust your time by adding a little more since thighs are a little thicker. Use an instant read thermometer to be sure.
Can I use plain breadcrumbs instead of Italian?
Yes, just add more seasoning like dried herbs, garlic powder, and onion powder. Do not substitute the panko, as this is what gives it that extra crispy texture.
Pairing and Serving Ideas
- Serve with your favorite sauces! My husband’s go-to whenever I make these air fryer chicken cutlets is buffalo sauce. He’s a simple man. I, personally am a little more extra, and like to serve them with romesco sauce or sweet bbq sauce.
- Simple pasta pairings: Lemon Garlic Pasta or Tomato Basil Pasta. In the fall, try my favorite Butternut Squash Pasta.
- Simple rice pairings: Garlic Butter Rice!
- Over creamy orzo! I LOVE creamy orzo dishes. It goes so well with my Broccoli Cheddar Orzo.
- Salads! Kale Apple Salad and Italian Chopped Salad.
More Easy Everyday Chicken Recipes
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Air Fryer Chicken Cutlets (Breaded)
These easy air fryer chicken cutlets are breaded with panko, Italian breadcrumbs, and parmesan cheese until golden, crispy and crunchy. They are so delicious, tender, and easy to make.
Servings 4 people
Calories 373kcal
Equipment
Ingredients
- 4 thin chicken cutlets - see notes
- Salt and pepper
- ¼ cup all-purpose flour
- 2 large eggs, beaten
- ½ cup panko breadcrumbs
- ½ cup Italian breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¼ cup grated parmesan cheese
- Cooking oil spray
Instructions
- Preheat the air fryer to 390ºF.
- Prep and season chicken: Pound the chicken cutlets evenly to ⅓-inch thickness, then pat them dry with paper towel. Season both sides with salt and pepper generously.
- Set up the breading station in 3 shallow bowls: 1) one with flour, 2) another with the beaten eggs, and 3) with a mixture of Italian breadcrumbs, panko, Italian seasoning, garlic powder, and grated parmesan cheese.
- Dredge the chicken in this order: Coat each cutlet in the flour first, shaking off any excess. Dip it into the beaten eggs until well coated, then press firmly into the breadcrumb mixture until fully coated and so it sticks.
- Assemble: Spray the air fryer basket with oil spray and arrange the breaded cutlets in a single layer, working in batches if necessary. Spray the top generously with oil to help them turn golden brown.
- Air fry at 390ºF for 10-12 minutes (depending on the thickness), flipping halfway through and spraying with a bit more oil after turning.
- Serve: Once cooked through and golden, remove the chicken cutlets from the air fryer and let them rest for 5-10 minutes. Slice and serve warm.
Notes
- How to slice chicken cutlets from breasts: You need medium-large chicken breasts. Slice them horizontally and pound them to an even ⅓-inch thickness so they cook evenly.
- Note that if the cutlets are too thick, the center may not fully cook when the crust is ready.
- Pat chicken completely dry before dredging so it doesn’t get soggy, and season both the meat and the breading.
- Breading order: Coat in flour first (helps egg stick), dip in fully beaten eggs, then press firmly into the breadcrumbs adhere well.
- Cook in batches if your air fryer is not large enough. Do not stack, arrange in a single layer.
- If you don’t have oil spray, drizzle with olive oil as evenly as possible.
- Reheat leftovers in the air fryer at 375ºF until warm through.
- Freezing: Freeze breaded cutlets (cooked or uncooked) in a single layer on a baking sheet until solid. Stack with parchment paper in a freezer bag for 2 to 3 months.
- Air fry straight from frozen: Do not thaw (it makes them soggy). Air fry straight from the freezer at 375ºF 15 minutes, flipping halfway.
- Prefer to bake chicken cutlets? Bake on a wire rack or parchment-lined sheet at 400ºF for 18-20 minutes, flipping.
- Thighs: Can swap breasts for chicken thighs, but add a few extra minutes to the cook time.
- Substitute for the eggs: Substitute with equal parts flour and water to create slurry. Avoid mustard or yogurt, as the breading won’t stick well in my experience).
- Spices: Season chicken with mix cayenne pepper, garlic powder, paprika, or chili powder on the chicken before breading for even more flavor.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1cutlet | Calories: 373kcal | Carbohydrates: 24g | Protein: 45g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 196mg | Sodium: 594mg | Potassium: 744mg | Fiber: 2g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 3mg
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