Air Fryer Chicken Cutlets
These air fryer chicken cutlets are crispy without being greasy. You can easily bake them in a convection oven, too! These chicken cutlets are perfect as a main dish but also great in sandwiches, served alongside pasta, topped with your favorite sauce or reheated throughout the week for a quick meal.
Servings: 4 cutlets
Calories: 302kcal
Ingredients
- 1 lb chicken breasts about 2-3 chicken breasts
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 eggs beaten
- ¼ cup all-purpose flour
- ½ cup Italian style seasoned breadcrumbs
- ½ cup panko breadcrumbs
- ¼ cup freshly grated parmesan cheese
- oil to spray air fryer basket/wire rack
Instructions
- Cut the chicken breasts in half, lengthwise. Place chicken breasts between two sheets of plastic wrap and pound them with a meat tenderizer (mallet) until they're about ¼ inch thick. Preheat air fryer to 425°F.
- Mix together the paprika, garlic powder, onion powder, salt and pepper and sprinkle over the chicken breasts.
- Mix together the panko and seasoned breadcrumbs together with the parmesan cheese. Place the flour, beaten eggs and breadcrumbs + cheese mixture in separate plates or small baking sheets to create three different breading stations.
- Dip the seasoned chicken breasts in the following order: flour, eggs, breadcrumb + cheese mixture. Repeat this until all of the cutlets are breaded.
- Lightly oil the air fryer basket/wire rack and place the breaded chicken breasts inside. Cook for 15-18 minutes, making sure to flip the cutlets halfway through the cooking time. Ensure the internal temperature of each chicken cutlet reaches at least 165°F.
- Serve immediately or cool to room temperature before storing in the refrigerator.
Notes
- Oven baked chicken cutlets. No air fryer, no problem! Simply place the cutlets on a wire rack on top of an aluminum foil-lined baking sheet in a convection oven to get a similar, air-fried final result! Set to bake at 425°F, ideally on the convection setting, for about 18-20 minutes.
- How to store chicken cutlets. Once cooked, store the breaded chicken cutlets in the fridge for 3-4 days in an airtight container. To reheat, air fry or bake at 350°F until warmed through.
- How to freeze chicken cutlets. Store the breaded, raw chicken cutlets in the freezer for up to 3 months. If freezing multiple cutlets, place parchment sheet between each raw, breaded cutlet and store in a freezer-safe bag or container. Air fry or bake the breaded, raw frozen cutlets according to the instructions in the recipe.
Nutrition
Serving: 1 cutlet | Calories: 302kcal | Carbohydrates: 22g | Protein: 33g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 159mg | Sodium: 664mg | Potassium: 521mg | Fiber: 1g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg
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