These Air Fryer Chicken Cutlets are a quick and easy dinnertime staple that you can do so much with! The chicken cutlets are coated in a flavorful Panko and Parmesan breading for an irresistible texture without using any oil. They’re golden and crunchy on the outside, tender and juicy on the inside, and ready in less than 15 minutes.
I tend to make air fryer recipes a lot more during Spring and Summer, mostly to avoid heating up my kitchen. But also because they’re just so quick, easy, gluten-free and even better than deep fry. I’ve made these air fryer chicken cutlets countless times, and they’re always a huge hit. I mean, what’s not to love about crispy, juicy chicken?
Air fryer chicken cutlets are also endlessly versatile. You can serve them as-is with simple side dishes like air fryer green beans, air fryer baked sweet potatoes or arugula salad. Or, make a lightened-up version of chicken parmesan with low-carb pasta or zucchini noodles.
You’ll Need A Few Simple Ingredients
Skinless Chicken Breasts — You can buy thin-sliced chicken breasts or slice your own chicken cutlets. I’ve made this recipe using both, and it doesn’t make a huge difference either way. If you’re slicing chicken cutlets from a chicken breast, I’ve included instructions on how to do this below.
Eggs — The eggs help the breading stick to the chicken cutlets. I’m using 2 large eggs for 6 cutlets, but you can adjust depending on how much you’re making.
Breadcrumb mixture — I prefer to use Panko breadcrumbs because they’re nice and light, but get extra crispy in the air fryer. I also add Parmesan cheese to the breading for flavor and texture. I’ve tested this recipe with and without the cheese, and no surprise here, it’s always better with cheese.
How To make Chicken Cutlets From a Chicken Breast
My mom used to make chicken cutlets all the time growing up. Of course, she didn’t make them in the air fryer, but I still prep the chicken breasts the same way.
To steady the chicken, lay your hand flat on top of it. Hold the knife parallel to the cutting board with your other hand. Slice the chicken breast evenly in half from the thick end to the thin end.
From here, you can leave them as-is or pound them out with a meat mallet to be even thinner. To do this, place the cutlets between two pieces of plastic wrap and pound them to about ¼-inch thickness with a mallet or rolling pin.
Prep The Chicken Cutlets
First: Combine all the dry ingredients in a bowl and stir with a fork until they’re well combined. Be sure to use a shallow bowl that’s big enough for the chicken cutlets to fit.
Second: You’ll need another dish that’s similar in size for the wet ingredients. Beat the eggs with a fork until they’re smooth and mixed well.
Then: Begin by dredging each chicken cutlet in the eggs, coating both sides evenly. You can wear gloves or use a fork to handle the chicken, if you prefer.
Finally: Move on to the dry bowl and press the chicken cutlets into the panko bread crumbs to make sure they stick really well. Flip the cutlet and do the same thing on the other side. Air fry them for 5 mins each side.
Olivia’s Recipe Tips
- Since chicken cutlets are thin, they cook through relatively quickly. I always check the internal temperature with an instant-read thermometer. I want to make sure they reach 165°F inside.
- When you place the chicken cutlets, make sure they do not overlap. Each cutlet should have enough space for hot air to flow around it.
- Let the crispy chicken cutlets rest for a couple of minutes before serving. This keeps the inside juicy while the outside has a minute to cool down a bit.
- For layers of flavor, I like to season the chicken itself as well as the breading mixture. Feel free to add any seasonings, spices or herbs that you like!
More Air Fryer Chicken Recipes To Try
Air Fryer Chicken Cutlets – Crunchy Outside, Tender Inside
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Ingredients
- 3 boneless skinless chicken breasts
- 2 large eggs
- 1 cup Italian or Panko breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper to taste
- Cooking spray
Equipment
Instructions
- Start by cutting the chicken breasts in half lengthwise to create 6 chicken cutlets. Season each cutlet with salt and pepper on both sides.
- In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, and onion powder. Stir until the mixture is well blended.
- In another shallow bowl, beat the eggs until smooth and well-combined.
- Dip each chicken cutlet into the beaten eggs, making sure it’s fully coated, then transfer it to the breadcrumb mixture. Press lightly to ensure the breadcrumbs adhere well to the chicken on both sides.
- Preheat the air fryer to 400°F for about 5 minutes.
- Lightly spray the air fryer basket with olive oil spray. Place the breaded chicken cutlets in the basket in a single layer, making sure they don’t overlap.
- Spray the top of the chicken cutlets with a little more cooking spray to help them crisp up.
- Air fry the chicken cutlets for 10-12 minutes, flipping them halfway through the cooking time, until they are golden brown and cooked through (the internal temperature should reach 165°F.
Tips
- Pat the chicken cutlets dry with a paper towel before coating them. This helps the egg and breadcrumb mixture stick really well.
- You can purchase pre-sliced chicken cutlets at your local grocery store instead of slicing your own, if you prefer.
- Make sure your chicken cutlets are similar in size so they cook evenly in the air fryer.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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