Description
Air fryer crispy breaded chicken cutlets offer a quick, healthy alternative to frying. These thin chicken breasts use a crunchy panko crust, resulting in juicy meat and a golden exterior, perfect for busy weeknights.
Ingredients
- 4 thin chicken cutlets about 1 1/4 pounds total
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked or sweet paprika
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 cup panko breadcrumbs
- 1/3 cup plain dry breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley or Italian seasoning
- Olive oil spray or avocado oil spray
- Lemon wedges (to serve)
- Simple green salad, roasted potatoes, or roasted carrots and broccoli (to serve)
Instructions
- Place each cutlet between two sheets of parchment. Pound gently to about 1/4 inch thick. Pat dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
- In a shallow bowl, whisk together the eggs, Dijon mustard, and mayonnaise until smooth.
- In a second shallow bowl, stir together panko, dry breadcrumbs, Parmesan, oregano, and parsley until combined.
- Dip one cutlet into the egg mixture, letting excess drip off. Press it firmly into the breadcrumb mixture, coating both sides evenly. Place on a plate. Repeat with remaining chicken.
- Preheat the air fryer to 380°F for 3 to 5 minutes. Lightly spray the basket with oil spray.
- Arrange 2 to 3 breaded cutlets in a single layer in the basket without overlapping. Lightly spray the tops with oil until the crumbs look just moistened.
- Air fry at 380°F for 6 minutes. Flip each cutlet carefully. Spray the second side with a light coat of oil. Air fry for another 4 to 6 minutes until deep golden and crisp, reaching an internal temperature of 165°F (74°C).
- Transfer cooked cutlets to a wire rack. Repeat with any remaining chicken, briefly reheating the air fryer between batches if needed.
- Squeeze fresh lemon over the hot cutlets. Serve with a side dish.
Notes
- Pound the chicken evenly for consistent cooking and juiciness.
- Press the breadcrumbs firmly onto the cutlets for a crispier crust.
- Do not overcrowd the air fryer basket; cook in batches for the best crunch.
- Always confirm the chicken reaches 165°F (74°C) with a meat thermometer.
- Let cutlets rest briefly on a wire rack to prevent the bottoms from steaming.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months after solidifying on a parchment-lined tray.
- Reheat refrigerated cutlets at 360°F for 4 to 5 minutes.
- Reheat from frozen at 360°F for 8 to 10 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 10 to 12 minutes per batch
- Category: Main Dish
- Method: Air Frying
- Cuisine: American