These golden-brown air fryer chicken cutlets deliver the perfect crunch without the guilt – packing 33g of protein while keeping fat to just 7g per serving. Ready in only 10 minutes, they’re a weeknight dinner game-changer that brings restaurant-quality results right to your kitchen table.
The air fryer works its magic to create that irresistibly crispy exterior while keeping the inside tender and juicy. Perfect for busy families who want delicious, healthier alternatives to traditional fried chicken.
Essential Ingredients
- Chicken Breasts: 2 pieces, carefully sliced into 4 thin cutlets
- Seasonings: ½ tsp each of salt and black pepper for perfect flavor
- All-Purpose Flour: ½ cup for the initial coating
- Eggs: 2 fresh eggs, beaten until smooth
- Italian Breadcrumbs: 1 cup, seasoned for extra flavor
- Cooking Spray: For achieving golden-brown perfection
- Fresh Parsley: 1 tbsp, finely chopped for garnish
Step-by-Step Instructions
- Season: Generously season chicken cutlets with salt and pepper on both sides
- Prep Stations: Arrange flour, beaten eggs, and breadcrumbs in separate shallow bowls
- First Coating: Dredge chicken in flour, ensuring even coverage
- Egg Wash: Dip floured chicken in beaten eggs, allowing excess to drip off
- Breadcrumb Coating: Press chicken into breadcrumbs for complete coverage
- Air Fryer Prep: Spray basket with oil and arrange chicken in single layer
- Cook: Air fry at 350°F for 18 minutes, flipping halfway through
- Final Touch: Garnish with fresh parsley and serve while hot
Cooking Techniques
The secret to perfect crispy chicken cutlets is all in the breading technique! Keep one hand for dry ingredients and one for wet – this stops your fingers from getting too messy. When coating your chicken, press the breadcrumbs gently but firmly to help them stick better. A light spray of oil on both sides helps the coating turn beautifully golden brown in the air fryer.
Variations & Substitutions
Want to switch things up? Try panko breadcrumbs instead of Italian for extra crunch! No Italian seasoned breadcrumbs? Use plain ones and add 1 teaspoon each of dried basil, oregano, and garlic powder. For a gluten-free version, swap regular flour for rice flour and use gluten-free breadcrumbs. You can also add grated Parmesan to your breadcrumb mixture for a cheesy twist.
Serving Suggestions
These crispy cutlets are amazing with a squeeze of fresh lemon! Serve them over a bed of pasta with marinara sauce for chicken Parmesan, or slice them up for the best chicken sandwich ever. They’re also perfect on top of a fresh salad with your favorite dressing. Don’t forget some roasted vegetables on the side to make it a complete meal!
Storage Tips
Let your cutlets cool completely before storing them in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F for 3-4 minutes – they’ll crisp right up! You can also freeze them for up to 2 months. Just place wax paper between each cutlet so they don’t stick together, and wrap tightly in foil or a freezer bag.
Crispy Air Fryer Chicken Cutlets
Equipment
- Air Fryer
- Shallow Bowls
Ingredients
- 2 chicken breasts, sliced lengthwise into 4 cutlets
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1 cup seasoned Italian breadcrumbs
- spray cooking oil
- 1 tbsp parsley finely chopped
Instructions
- Season the chicken cutlets with salt and pepper on both sides. Place on a plate.
- Place the flour, eggs and breadcrumbs in 3 separate shallow bowls.
- Dredge the chicken first in the flour, covering all sides, and shaking off any excess.
- Then dip the flour covered chicken in the beaten eggs, letting any excess drip off.
- Finally, place the chicken in the breadcrumbs, making sure that the chicken is fully covered. Press the breadcrumbs into the chicken if need be.
- Spray the air fryer basket with cooking oil. Place the chicken in the air fryer basket in a single layer. Cook in batches if need be. Spray the top of the chicken with additional cooking oil.
- Air fry at 350°F for 18 minutes, or until the internal temperature of the chicken reaches 165°F, flipping and spraying the top of the chicken with more cooking oil halfway through. Top with parsley.
- Serve immediately.
