Air Fryer Chicken Cutlets
40 min
|
easy
Recipe by Eunice
Introduction
Think Italian American chicken cutlets, just lighter and cleaner: ultra-crisp Parmesan breadcrumb crust, juicy chicken, real garlic and a whisper of smoked paprika, with zero greasy mess thanks to the air fryer.
Perfect for weeknight dinners, meal prep, or stuffing into subs, these cutlets cook fast, reheat like champs, and shine with a squeeze of lemon or a spoon of marinara.
Ingredients (4 servings)
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Ingredients for the Chicken:
- 4 boneless, skinless chicken breasts, sliced in half, pounded to even thickness boneless, skinless chicken breast 2.67 lb
- ½ tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp smoked paprika (optional) smoked paprika 0.08 oz
Ingredients for Breading:
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- 2 large eggs, beaten large eggs 2 ct
- 1 Tbsp water water
- 2 cups Italian-seasoned breadcrumbs Italian-seasoned breadcrumbs 6.67 oz
- 1 cup grated Parmesan cheese grated Parmesan cheese 2.86 oz
- olive oil cooking spray olive oil cooking spray 0.01 fl oz
How to Make Air Fryer Chicken Cutlets
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Prep the chicken
Slice each breast in half lengthwise and pound to an even 1/2 inch thickness so they cook fast and stay tender.
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Season boldly
Season both sides with salt, black pepper, garlic powder, and smoked paprika if using for a little smoky swagger.
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Set up a tidy breading station
Put flour in one shallow bowl, beaten eggs plus 1 tablespoon water in a second, and mix breadcrumbs with grated Parmesan in a third.
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Dredge the cutlets
Coat chicken in flour and shake off excess, dip into egg letting drips fall, then press firmly into the breadcrumb Parmesan mix until fully covered.
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Rest to lock on the crust
Set breaded cutlets on a wire rack for 10 minutes so the crumbs hydrate and stick like they mean it.
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Preheat and spray
Preheat the air fryer to 400 F and lightly spray the basket and the tops of the cutlets with olive oil spray for even browning.
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Air fry in batches
Arrange cutlets in a single layer without crowding and cook 7 to 9 minutes, flipping at 4 minutes, until golden and the thickest part hits 165 F.
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Finish and serve
Transfer to a clean rack, sprinkle a pinch of salt while hot, and add a squeeze of lemon if you like for a bright finish.
Substitutions
- Breadcrumbs -> panko or crushed cornflakes
- Panko or finely crushed cornflakes fry up lighter and extra crisp, giving you a lacier crunch that stays snappy longer.
- All-purpose flour -> cornstarch or rice flour
- Cornstarch or rice flour creates an ultra-thin, crackly undercoat and happens to be gluten free, which keeps the crust crisp without feeling heavy.
- Eggs -> 2 tablespoons mayonnaise thinned with 1 tablespoon water
- A thin mayo wash clings like a dream and adds subtle richness, helping the crumbs adhere and the meat stay juicy.
Tips
- Pound for power and speed
- Uniform 1/2 inch cutlets cook fast and evenly, which means crispy outside and juicy center every time.
- Season every layer
- Add a pinch of salt and a little garlic powder to the flour and a pinch of salt to the breadcrumb bowl so flavor hits from crust to core.
- Rest the breaded cutlets
- Ten minutes on a rack lets the crumbs hydrate and stick so the crust will not shed in the air fryer.
- Spray smart, not heavy
- A light, even mist on both sides promotes browning without making the coating gummy or greasy.
- Give the air room to work
- Cook in batches and do not overlap so hot air can circulate and crisp every edge.
- Hold crispy, not soggy
- Rest cooked cutlets on a wire rack instead of a plate so steam can escape and the bottom stays crunch city.
Nutrition Facts *
| Energy | 863 | kcal |
|---|---|---|
| Protein | 63 | g |
| Total Fat | 18 | g |
| Carbohydrates | 106 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My breading falls off, what am I doing wrong?
- Pat the chicken very dry, shake off excess flour, dip fully in egg, press crumbs on firmly, and rest the breaded cutlets 10 minutes before cooking.
- Why are my cutlets not crispy in the air fryer?
- Preheat to 400 F, avoid crowding, spray lightly on both sides, and flip halfway so both surfaces get direct heat and airflow.
- Can I make these ahead or freeze them?
- Bread the raw cutlets, freeze on a sheet until solid, store in a bag, and air fry from frozen at 380 F for 10 to 12 minutes, flipping once and spraying lightly.
- Can I use chicken tenders instead of cutlets?
- Yes, bread the same way and air fry at 400 F for about 6 to 8 minutes, flipping once, since they are thinner and cook faster.
- Do I need Parmesan in the crumbs?
- Parmesan boosts savoriness and browning, but you can skip it or swap Pecorino for a saltier, tangier bite.
Serving Suggestions
Perfect for summer, this no-heat-from-the-oven dinner loves a quick tomato cucumber salad, lemon wedges, and a drizzle of hot honey or herby mayo for that New York deli-meets-Italian vibe.
If you have leftovers, slice them for a crunchy cutlet sandwich with shredded lettuce and pickles or chop them over a garlicky Caesar, and yes, you earned that side of grilled peaches.
More pairings:
Reviews
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TJ: The kiddos loved it.
: Glad the kiddos enjoyed it, TJ! 😊
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