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Air fryer chicken cutlets: three golden breaded chicken cutlets on a bed of curly lettuce
Chef Emma

Air Fryer Chicken Cutlets

Thin chicken breast cutlets coated in flour, egg and an oiled panko-Parmesan crust, then air fried at 400°F for 8 to 10 minutes until golden, crispy and juicy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cutlets
Course: Main Course
Cuisine: American, Italian-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 1/2 lb boneless skinless chicken breasts 680 g, 2 large, sliced into 4 cutlets
  • 1/2 tsp Diamond Crystal kosher salt or 1/4 tsp table salt
Breading
  • 1/3 cup all-purpose flour 40 g
  • 2 large eggs beaten with 1 tbsp water
  • 1 cup panko breadcrumbs 60 g
  • 1/2 cup Parmesan 45 g, finely grated
  • 1/2 tsp Diamond Crystal kosher salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried Italian seasoning
  • 1/2 tsp black pepper
  • 1 tbsp olive oil plus oil spray
  • lemon wedges and chopped parsley to serve

Equipment

  • Air fryer
  • Meat mallet or rolling pin
  • Instant-read thermometer

Method
 

  1. Slice each chicken breast in half horizontally and pound the pieces between plastic wrap to an even 1/2 inch thick. Pat dry and season with the salt.
  2. Set up 3 shallow dishes: flour; eggs beaten with water; and panko mixed with Parmesan, garlic powder, paprika, Italian seasoning, salt and pepper. Rub the olive oil into the crumb mixture.
  3. Coat each cutlet in flour, dip in egg, then press firmly into the crumbs on both sides.
  4. Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes. Spray the basket and add the cutlets in a single layer; spray the tops lightly.
  5. Air fry 5 minutes, flip, spray any dry spots, and cook 3 to 5 minutes more, until golden and 165°F (74°C) in the thickest part.
  6. Rest on a rack for 2 to 3 minutes and serve with lemon wedges and parsley. Cook in batches if needed.

Notes

1/4-inch cutlets take 7 to 8 minutes; 3/4-inch cutlets take 12 to 14 minutes at 380°F. Store cooked cutlets in the fridge 3 to 4 days and reheat at 375°F for 3 to 5 minutes. Calories are an estimate per cutlet from USDA FoodData Central values, assuming all of the breading is used.