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These air fryer chicken cutlets are crispy, juicy, and packed with flavor—perfect for lunch, dinner, or meal prep! Chicken breasts are coated in seasoned Panko breadcrumbs and then air-fried to golden perfection. Quick, easy, and mess-free, this no-fuss recipe is ready in minutes—no deep frying needed!
Why Make Chicken Cutlets
These crispy chicken cutlets are a game-changer for my weekly meal prep at home. I love having flavorful, tender chicken without all the oil. And the best part is that they’re easy to pair—I can turn them into sandwiches, eat them with salad, or even toss them with pasta!
- Quick and easy prep. Less than 15 minutes from start to finish.
- Crispy without deep frying. Healthier without oil!
- Make-ahead friendly and great for meal prep.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken breast. Use boneless, skinless chicken breasts or prepared cutlets. You can also substitute chicken thighs, but make sure they are thinly sliced.
- Panko breadcrumbs. You can swap panko for regular breadcrumbs or use a mix of both.
- All-purpose flour. They key to a crispy coating. Substitute with a gluten-free flour blend.
- Egg. To help bind the breadcrumbs to the chicken.
- Seasonings. I used garlic powder, onion powder, paprika, salt, and pepper. I added the seasonings to the breadcrumbs, but you can also add a little bit to the flour and egg.
- Fresh parsley. You can also use 1 tsp of dried parsley.
- For a cheesy version, add ¼ to ½ cup of grated Parmesan cheese to the breadcrumb mixture.
Steps To Make Chicken Cutlets in the Air Fryer
- Step One. Cut breasts in half, place them on a cutting board, cover with parchment paper, and beat with a mallet until nice and thin. This makes the texture so much more enjoyable! On a shallow plate, mix the breadcrumbs with seasonings until well combined. In another shallow plate, beat the egg. Add flour to a last shallow plate.
- Step Two. Dip the chicken cutlet into the flour, then the egg mixture, and then the breadcrumb mixture. Gently press the excess breading down with your fingertips. Shake off excess breading. Add the coated cutlet to a piece of parchment paper. Repeat for the remaining chicken.
- Step Three. In batches, transfer chicken cutlets to the air fryer basket. Spray the top of the chicken with cooking spray to help brown it. Place the chicken in the air fryer basket. Cook for 6-7 minutes on one side, then turn it, spray with cooking spray again, and cook for another 5 minutes or until it gets nice and crispy.
Serve and enjoy!
Steps to Make Breaded Chicken Cutlets in the Oven
Step One. Preheat your oven to 425°F (218°C).
Step Two. Line a baking sheet with parchment paper or place a wire rack over the baking sheet for extra crispiness.
Step Three. Spray the rack or sheet with cooking spray to prevent sticking. Arrange the breaded cutlets on the baking sheet (or wire rack). Lightly spray the tops with cooking spray for a crispier finish.
Step Four. Bake for 20–25 minutes, flipping halfway through, until golden brown and cooked through (internal temp of 165°F).
What To Serve With Air Fryer Chicken Cutlets
My go-to side dish to pair these chicken cutlets with is lemon kale Caesar salad or roasted cauliflower for a delicious brunch. For dinner, I opt for spicy mac and cheese, lemon crusted potatoes, or a side of my vegetarian white sauce pasta. Dip each chicken into my spicy honey mustard or cottage cheese dip for the best flavor.
Recipe Tips
- Pound the chicken evenly to about ¼ inch thick. This ensures even cooking and prevents some areas from drying out before others are done.
- Add seasoning not just to the breadcrumbs but also to the flour and egg mixture for a more flavorful crust.
- After breading, place the cutlets on a wire rack for 5-10 minutes before air frying. This helps the coating adhere better and prevents it from falling off during cooking.
- Store leftover chicken in an airtight container and refrigerate for up to 4 days.
Other Chicken recipes To Try
Air Fryer Chicken Cutlets
Ingredients
- 4 chicken breasts, or prepared cutlets
- 1 cup Panko breadcrumbs
- ¼ cup all purpose flour
- 1 large egg
- ½ tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 tbsp fresh parsley, chopped
- cooking spray
Instructions
- Cut breasts in half, place them on a cutting board, cover with parchment paper and beat with a mallet until nice and thin. This makes the texture so much more enjoyable!
- In a shallow plate, mix the breadcrumbs with seasonings until well combined.
- In another shallow plate, beat the egg.
- Add flour into a last shallow plate.
- Dip the chicken cutlet into the flour, then egg mixture , then breadcrumb mixture. Press excess breading down gently with fingertips.
- Shake off excess breading. Add the coated cutlet to a piece of parchment paper. Repeat for the remaining chicken.
- Preheat the air fryer to 375°F and generously Spray the air fryer basket with cooking spray.
- In batches transfer chicken cutlets to the air fryer basket. Spray the top of the chicken with cooking spray to help brown it.
- Place the chicken in the air fryer basket of the air fryer.
- Cook for 6-7 minutes on one side then turn it, spray with cooking spray again and cook for another 5 minutes or until golden and cooked through.
- Cook time will vary depending on the size and thickness of your chicken breasts.
- Serve, sprinkle with a touch of fresh chopped parsley and Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really hope you all love this recipe!