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