Air Fryer Chicken Cutlets
This Air Fryer Chicken Cutlets Recipe turns plain chicken breasts into golden, crunchy cutlets in under 30 minutes. No deep frying, no oil splatters on the stove, just a light spray of oil and a hot air fryer basket. Each bite delivers a crispy panko parmesan crust wrapped around juicy, tender chicken.
Equipment
- Air fryer
- Meat mallet For pounding chicken to an even thickness
- Instant-read meat thermometer
- Olive oil sprayer Refillable mister for even coating
- Wire cooling rack Optional, for resting the cooked cutlets
- Tongs
- Cutting board
- Digital kitchen scale Optional, for portioning chicken evenly
- Shallow bowls Three, for the breading station
- Plastic wrap Or zip top bag, for pounding chicken
Ingredients
- 4 boneless skinless chicken breasts or 2 large breasts, halved and pounded thin
- 1 cup all purpose flour about 120g
- 1 teaspoon salt divided, plus more for seasoning chicken
- 1/2 teaspoon black pepper divided, plus more for seasoning chicken
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 cup panko breadcrumbs about 50g
- 1/2 cup grated parmesan cheese about 50g, freshly grated preferred
- 1 teaspoon Italian seasoning
- Olive oil spray for coating
Instructions
- Place each chicken breast between plastic wrap and pound to an even 1/2-inch thickness. Pat dry with paper towels and season both sides lightly with half the salt and half the pepper.
- Set up three shallow bowls: flour mixed with remaining salt, pepper, and garlic powder; eggs whisked with Dijon mustard; and panko mixed with parmesan and Italian seasoning.
- Dredge each cutlet in flour, shake off excess, dip in egg mixture, then press firmly into panko mixture to coat both sides completely. Place on a plate and repeat with remaining chicken.
- Spray the air fryer basket with oil. Arrange breaded cutlets in a single layer without touching. Spray tops generously with olive oil spray to help them crisp and brown.
- Air fry at 400°F for 6-7 minutes, flip carefully with tongs, spray the second side, and air fry for another 5-6 minutes until golden brown and internal temperature reaches 165°F.
- Transfer cutlets to a wire rack or plate and let rest for 3 minutes before serving to lock in the juices. Serve warm with your favorite sides.
Notes
- Pound chicken to an even 1/2-inch thickness so it cooks evenly from edge to edge.
- Do not skip the flour step—it gives the egg something to grip onto so the breading stays in place.
- Press the panko firmly onto the chicken with your palm to prevent the crust from falling off during cooking.
- Never skip the oil spray—it is essential for creating that golden, crispy exterior in the air fryer.
- Avoid overcrowding the basket so hot air can circulate around each cutlet for even browning.
- Always confirm doneness with a meat thermometer rather than guessing by color—165°F is the safe internal temperature.
- Swap panko for crushed cornflakes or pretzel crumbs for a different crunchy texture.
- Add smoked paprika or cayenne to the breading for a spicy kick, or use gluten-free panko and flour for a GF version.
- Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Reheat in the air fryer at 350°F for 4-5 minutes to restore crispiness—avoid microwaving as it makes the breading soft.
Nutrition
Serving: 1cutletCalories: 270kcalCarbohydrates: 15gProtein: 32gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 130mgSodium: 480mgPotassium: 380mgFiber: 1gSugar: 1gVitamin A: 2IUCalcium: 8mgIron: 10mg
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