Chicken Cutlet in Air Fryer
Author: Prep: 10 minutes Cook: 10 minutes Total: 20 minutesCrispy, juicy chicken cutlets made in the air fryer. Ready in 20 minutes for a quick, healthier weeknight meal.
Equipment
- Air fryer
- Meat mallet
- Parchment paper
- Shallow dishes for breading
Ingredients
- 4 boneless skinless chicken breasts (pounded to ½-inch thickness)
- 1 cup breadcrumbs panko or regular
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs beaten
- Olive oil spray
Instructions
- Prep the chicken: Place chicken breasts between sheets of parchment paper and pound with a meat mallet until about ½ inch thick.
- Make the breading: In a shallow dish, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
- Coat the chicken: Dip each cutlet into beaten eggs, then coat in breadcrumb mixture, pressing lightly so crumbs stick.
- Arrange in air fryer: Spray the air fryer basket lightly with olive oil spray. Place cutlets in a single layer, leaving space between them.
- Air fry: Cook at 375°F (190°C) for 5 minutes. Flip, spray lightly again, and cook for another 5 minutes, or until golden and cooked through (internal temp 165°F/74°C).
- Serve: Enjoy hot with a side salad, roasted veggies, or over pasta.
Notes
- For extra crispiness, use panko breadcrumbs.
- Can be frozen before or after cooking — see article for full storage tips.
- Works great with chicken thighs (adjust cooking time slightly).
- For gluten-free, use GF breadcrumbs.
Nutrition
Calories: 290kcalCarbohydrates: 15gProtein: 28gFat: 12gSaturated Fat: 4gCholesterol: 120mgSodium: 510mgFiber: 1gSugar: 1g