Name: Air Fryer Chicken Cutlets Recipe: Crispy & Juicy
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 thin chicken cutlets; ½ cup flour; 2 eggs; 1 cup panko + ½ cup Parmesan; Italian seasoning (garlic powder, paprika); Oil spray

Introduction

Table of Contents

Air Fryer Chicken Cutlets are the ultimate quick dinner hero: thin chicken breasts breaded and air-fried to golden, crunchy perfection with juicy, tender insides—no deep frying mess. 10 minutes prep, 10 minutes cook, and you’ve got cutlets that rival any restaurant. Presented sliced on a white ceramic platter with lemon wedges and a side of marinara, optionally garnished with fresh parsley, these Air Fryer Chicken Cutlets offer crispy coating and pure Italian comfort that makes everyone ask, “How did you get them this crispy?”

Ingredients

For the Air Fryer Chicken Cutlets (serves 4): • 4 thin-sliced chicken breasts (or 2 thick breasts pounded ½-inch thin)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp paprika (sweet or smoked)
• Olive oil spray

For Serving: • Lemon wedges, marinara sauce, fresh parsley

Step-by-Step Process

Prep the chicken
Pat chicken cutlets completely dry with paper towels. Season both sides lightly with salt and pepper.
Set up a breading station
Three shallow bowls: flour with a pinch of salt/pepper, beaten eggs, and panko with Parmesan, Italian seasoning, garlic powder, and paprika.
Bread the cutlets
Dredge each cutlet: flour (shake excess), egg, then panko mixture (press firmly for even coating).
Preheat the air fryer
Preheat to 400°F for 3–5 minutes.
Arrange
Place breaded cutlets in a single layer in a basket (don’t overcrowd—cook in batches if needed). Spray both sides generously with olive oil.
Air fry
Cook 8–12 minutes (depending on thickness), flipping halfway, until golden and internal temp 165°F.
Rest & serve
Let it rest for 2 minutes—this keeps the juices in. Serve with lemon juice.

Tips for Crispiest Air Fryer Chicken Cutlets

• Thin cutlets (½-inch)—even cooking and max crisp
• Pat dry thoroughly—moisture prevents browning
• Panko + Parmesan = extra crunchy golden crust
• Generous oil spray—mimics frying
• Don’t overcrowd—air needs to circulate
• 400°F = sweet spot for crisp without drying

Variations and Customization

• Parmesan Herb: extra herbs + lemon zest
• Spicy: add cayenne or buffalo sauce after cooking
• Italian: serve with marinara + mozzarella (chicken parm style)
• Panko-Free: almond flour + egg for keto
• Asian: sesame-panko + soy dipping sauce
• Gluten-Free: GF panko/flour

Storage and Serving Tips

• Best fresh—peak crisp
• Reheat 375°F air fryer 3–5 minutes
• Fridge up to 3 days
• Freeze breaded uncooked cutlets—cook from frozen +4 minutes
• Quick refresh: air fry 2 minutes
• Serve with pasta, salad, or in sandwiches

Nutritional Information

Based on 4 servings:
• Calories: 380 kcal
• Protein: 42g
• Total Fat: 14g (Saturated 5g)
• Carbohydrates: 24g

FAQ

1. My coating fell off—what happened?
Didn’t press the panko firmly, or the cutlets were wet.

2. Can I use frozen chicken?
Thaw fully and pat very dry.

3. Baked version?
400°F on rack 20–25 min, flip halfway.

4. No panko?
Regular breadcrumbs work—less crunchy.

5. Thinner or thicker cutlets?
Thinner = crispier; thicker = juicier (adjust time).

Conclusion

These Air Fryer Chicken Cutlets are pure weeknight wizardry—crispy-coated, juicy-tender chicken that tastes deep-fried but lands on the table in under 20 minutes with barely any oil. One bite with a lemon squeeze and suddenly dinner feels effortless, kids ask for seconds, and you feel like a kitchen genius. Keep thin cutlets and panko stocked, and you’re always minutes away from the crispiest, healthiest “fried” chicken that makes everyone happy.