Crispy Parmesan Crusted Air Fryer Chicken Cutlets
A quick and easy recipe for perfectly crispy, cheesy chicken cutlets made in the air fryer. This dish delivers a golden, crunchy crust with simple pantry ingredients, ideal for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts, pounded thin (about 6 ounces or 170 g each)
- ½ cup finely grated parmesan cheese (Parmigiano-Reggiano recommended)
- ¾ cup Japanese-style panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
- Salt and freshly ground black pepper to taste
- Olive oil spray
Instructions
- Trim any excess fat from the chicken breasts. Place each breast between two sheets of parchment or plastic wrap. Using a meat mallet or heavy skillet, gently pound the chicken until it’s about ¼ inch (6 mm) thick. Set aside.
- Sprinkle both sides of each chicken cutlet with salt, pepper, garlic powder, onion powder, and dried Italian herbs.
- Set up your breading station: place flour in one shallow bowl, beaten eggs in another, and combine panko breadcrumbs with grated parmesan cheese in a third bowl.
- Lightly coat each chicken cutlet in flour, shaking off excess. Dip into beaten eggs, letting excess drip off. Press firmly into the parmesan-panko mixture, coating both sides well.
- Preheat the air fryer to 400°F (205°C) for 3-5 minutes.
- Lightly spray both sides of the breaded cutlets with olive oil spray. Place them in a single layer in the air fryer basket without overcrowding.
- Cook for 8-10 minutes, flipping halfway through, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
- Let the cutlets rest for 3 minutes before serving to allow juices to redistribute.
Notes
For gluten-free, substitute all-purpose flour with almond or chickpea flour and use gluten-free panko breadcrumbs. For a dairy-free option, replace parmesan with nutritional yeast. Preheating the air fryer is important for a crispy crust. Avoid overcrowding the basket and flip cutlets halfway through cooking. Rest cutlets after cooking for juiciness. Leftovers can be refrigerated for up to 3 days and reheated in the air fryer to maintain crispiness. Cutlets freeze well for up to 2 months.
Nutrition
- Serving Size: 1 chicken cutlet (ap
- Calories: 320
- Fat: 12
- Carbohydrates: 8
- Protein: 35
Keywords: air fryer chicken, crispy chicken cutlets, parmesan crusted chicken, easy dinner, quick chicken recipe, panko chicken, weeknight dinner