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Crispy Air Fryer Chicken Cutlets are a family-friendly dinner that’s quick, easy, and SO delicious! The golden brown Parmesan panko crust is impossible to resist.
The air fryer is magic when it comes to weeknight chicken dinners. It creates a crispy, golden brown crust without the need for deep frying, it’s super fast, and it means there’s less to clean up. (Need more evidence? Try my Air Fryer Chicken Breast and Crispy Air Fryer Chicken Tenders!)
These air fryer chicken cutlets are a little like baked breaded chicken, but the air fryer makes them crispier than in the oven. They’re thin, but the quick cooking of the air fryer means they stay juicy and tender. And that crispy panko coating? UH-MAZING. I add shredded Parm too, which makes the exterior cheesy and a little bit nutty. (You have to use real, freshly grated Parmesan for that subtle nutty flavor!)
Not only are these air fryer chicken cutlets flippin’ delicious, they’re also versatile. You can serve them as-is with your favorite dipping sauce, or slice them up and use them in sandwiches, wraps, salads, or pasta dishes (like Fettuccine Alfredo!), or even smother them in marinara and cheese to make The Best Chicken Parmesan.
Ingredients for Air Fryer Parmesan Crusted Chicken Cutlets
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Chicken Breasts – Boneless, skinless chicken breasts sliced in half horizontally.
- Flour – This coats the chicken and helps the breadcrumb mixture stick.
- Seasonings – Garlic powder, onion powder, Italian seasoning, kosher salt, black pepper, and cayenne, if you’d like. This flavors up the chicken underneath the panko coating.
- Egg and Milk – Lightly beaten; this works with the flour to create kind of a “glue” that helps the panko mixture stick.
- Panko Bread Crumbs – For an ultra-crispy coating.
- Grated Parmesan Cheese – While you can use the kind in the green bottle, I recommend grating your own.
- Olive Oil or Cooking Spray – To get crispy chicken cutlets!
How to Make Air Fryer Chicken Cutlets
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Prepare. Preheat your air fryer to 400°F. Mix the flour, 1 tablespoon garlic powder, Italian seasoning, 1/2 tablespoon salt, and 1/4 tablespoon of pepper in one dish, the milk and egg with remaining garlic powder, salt, and pepper in another, and the breadcrumbs and cheese in a third.
- Dredge the chicken. Coat each chicken cutlet in flour, shake off the excess, dip in the milk mixture, then coat in panko and cheese, pressing to get an even coating. Place the chicken on a parchment-lined baking sheet.
- Air fry. Drizzle the chicken with olive oil or coat it with cooking spray. Place it in the air fryer basket and cook for 4 to 5 minutes per side.
I love this Air Fryer because it’s easy to use, easy to clean and has 9 different cooking modes. The price is right, too!
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Tips for Making Air Fryer Chicken Cutlets
Here’s how to make sure your air fryer chicken cutlets turn out perfect!
- Freeze the chicken for a few minutes before slicing it. It’s a lot easier to cut chicken cutlets when the chicken is a little bit (but not completely) frozen.
- Cook in batches. This is the golden rule of the air fryer: don’t crowd the basket! You’ll likely need to air fry in batches to get a crispy exterior; the hot air needs room to circulate.
- Monitor the temperature. Use an instant-read thermometer to check that the internal temperature reaches 165°F for perfectly cooked chicken. This is the best way to make sure it’s not over- or under-cooked.
- Marinate the chicken. If you have time, you can let the chicken soak in buttermilk for 30 minutes before starting the recipe; this makes it extra tender!
How to Store and Reheat Leftovers
Leftover air fryer chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their crispy texture, I recommend using the air fryer for reheating. You can add a little more cooking spray to help restore that original crispiness!
What to Serve With Air Fryer Chicken Cutlets
More Air Fryer Recipes
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Air Fryer Chicken Cutlet Recipe
Equipment
- air fryer
- cutting board
Ingredients
- 3 boneless skinless chicken breasts, sliced in half horizontally
- 1 ½ cups flour
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons onion powder
- 1 tablespoon Italian Seasoning
- 1 tablespoon kosher salt
- ½ tablespoon fresh ground pepper
- 1 teaspoon cayenne pepper, optional
- 1 egg lightly beaten
- 1 cups low fat milk
- 2 cups Panko bread crumbs
- 1 ½ cup finely grated parmesan cheese
- 6 tablespoons olive oil or cooking spray
Instructions
- Preheat air fryer to 400˚F.
- In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon garlic powder, Italian seasoning, 1/2 tablespoon kosher salt and 1/4 tablespoon pepper to combine. Set aside.
- In a separate shallow bowl, whisk the milk with the remaining garlic powder, salt and pepper. Set aside.
- In a third shallow bowl, whisk together the bread crumbs and cheese to combine. Set aside.
- Dredge 1 chicken breast half in the flour to coat, shaking off the excess. Dredge the chicken in the milk and then the breadcrumb mixture pressing the breadcrumbs into the surface of the chicken to help it stick. Place on a baking sheet lined with parchment. Repeat with the remaining chicken.
- Drizzle the chicken with a small amount of olive oil or coat with cooking spray on both sides.
- Working in batches if necessary, in an air-fryer basket, arrange chicken in a single layer. Cook at 395°, turning once, until just cooked through, about 4-5 minutes per side. Repeat with the remaining chicken.
- Transfer to a serving platter and serve immediately or use in your favorite crispy chicken recipe.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
