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Air Fryer Chicken Cutlets

Crispy, golden chicken cutlets made quickly in the air fryer for a healthier crunchy meal.
Prep Time5 minutes
Cook Time14 minutes
Total Time19 minutes
Servings: 8 servings

Ingredients

  • 4 chicken breasts, boneless and skinless about 4 breasts, sliced lengthwise into 8 thin fillets
  • 1 teaspoon salt to season both sides
  • 1/2 teaspoon black pepper to season both sides
  • 3 large eggs beaten
  • 1/2 cup all-purpose flour
  • 2 cups panko bread crumbs
  • 6 tablespoons Parmesan cheese grated, mixed with panko
  • 2 teaspoons Italian seasoning mixed with panko and Parmesan

Instructions

  • Preheat the air fryer to 200°C (400°F).
  • Slice each chicken breast lengthwise to make 2 thin fillets, yielding about 8 cutlets total.
  • Place two sheets of plastic wrap on a cutting board and put two fillets between them; pound with a meat mallet or rolling pin until each is about 1/4 inch thick. Repeat with remaining fillets.
  • Set up a dredging station: flour in the first shallow bowl, beaten eggs in the second, and combine panko, grated Parmesan, and Italian seasoning in the third.
  • Season both sides of each fillet with salt and pepper. Working quickly, dredge each fillet in flour and shake off excess, dip into the beaten eggs, then press into the panko-Parmesan mixture to fully coat.
  • Arrange a single layer of breaded cutlets in the air fryer basket (do not overcrowd). Lightly spray the tops with cooking spray.
  • Air fry for 8 minutes, then carefully flip the cutlets, spray the other side lightly with cooking spray, and cook for an additional 6–8 minutes until golden and the internal temperature reaches 165°F (74°C).
  • Remove the cutlets from the air fryer and serve immediately with lemon if desired.

Equipment

  • Air Fryer
  • meat mallet or rolling pin
  • Cutting Board
  • Plastic Wrap
  • 3 shallow bowls
  • Tongs
  • cooking spray

Notes

  • Add extra herbs and spices (onion powder, garlic powder, red pepper flakes, or dried parsley) to the panko for more flavor.
  • For more moist, flavored chicken, marinate breasts in Italian dressing for 30 minutes, then pat dry before breading.
  • This method also works with veal or turkey cutlets as a substitute.
  • Use gluten-free flour and gluten-free breadcrumbs to make the recipe gluten-free.