Description
Crispy, golden-brown on the outside and juicy on the inside—this air fryer chicken cutlet recipe delivers a healthier, oil-free version of a family favorite dinner that’s ready in about 20 minutes.
Ingredients
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4 boneless, skinless chicken breasts (halved or pounded to ¼″ thickness)
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1 teaspoon salt
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½ teaspoon black pepper
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3 large eggs
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½ cup all-purpose flour
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2 cups panko breadcrumbs
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6 tablespoons grated Parmesan cheese
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2 teaspoons Italian seasoning
Instructions
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Prep & Season:
Preheat air fryer to 400 °F (200 °C). Slice each chicken breast in half lengthwise (or pound to ¼″), then season with salt and pepper. -
Bread the Cutlets:
Create a dredging setup: flour → beaten eggs → panko-Parmesan-Italian seasoning mixture.
Coat chicken sequentially, pressing to adhere and shaking off excess. -
Air Fry:
Lightly grease the air fryer basket. Arrange cutlets in a single layer (no overlap). Spray tops lightly with oil.
Cook 8 minutes at 400 °F, flip, spray again, then cook for another 6–8 minutes until golden and internal temp reads 165 °F. -
Serve:
Transfer to a platter and serve hot with lemon wedges or preferred sides.
Notes
Storage: Refrigerate in airtight container for 3–4 days.
Freezer: Freeze cooked cutlets for up to 6 months; thaw overnight before reheating.
Reheat: Air fry at 350 °F for 5–7 minutes to restore crispiness.
Tip: Don’t overcrowd the basket—cook in batches if necessary. Use a kitchen thermometer to ensure perfect doneness at 165 °F.
- Prep Time: 5 minutes
- Cook Time: 14–16 minutes
- Category: Chicken Recipes
- Method: Air Fryer
- Cuisine: American
Nutrition
- Calories: ~260 kcal per serving
- Fat: ~7 g
- Carbohydrates: ~17 g
- Protein: 31 g