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Air Fryer Chicken Cutlets

Crispy air fryer chicken cutlets with golden panko breading and lemon garnish.
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Golden-brown, tender chicken cutlets made quickly in the air fryer. This simple recipe delivers a crispy, juicy, and satisfying meal perfect for busy weeknights with minimal mess and effort.

Ingredients

Scale
  • 1 to 1.5 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil or avocado oil
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Slice each chicken breast horizontally into two thinner cutlets. If needed, place between plastic wrap and gently pound to an even 1/2-inch thickness.
  2. Set up a breading station with three shallow dishes. In the first, mix flour with a pinch of salt and pepper. In the second, place the beaten eggs. In the third, combine panko, Parmesan, garlic powder, paprika, oregano, salt, and black pepper.
  3. Pat a chicken cutlet dry with a paper towel. Dredge in flour, shaking off excess. Dip in egg, letting excess drip off. Press firmly into the panko mixture to coat both sides. Place on a wire rack. Repeat with remaining cutlets.
  4. Preheat air fryer to 400°F for 3 minutes. Lightly brush or spray the basket with oil.
  5. Arrange breaded cutlets in a single layer in the basket, not touching. Lightly spray tops with oil. Cook for 10-12 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F.
  6. Let cutlets rest on a wire rack for 5 minutes before serving.

Notes

For gluten-free, use gluten-free flour and panko. For dairy-free, omit Parmesan. Do not overcrowd the air fryer basket; cook in batches if needed. Letting the chicken rest ensures juiciness.

Nutrition

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