Air Fryer Chicken Cutlets

These crispy Air Fryer Chicken Cutlets come together in a fraction of the time it takes to pan-fry or bake. The air fryer is so good at creating juicy chicken with a delicious, crispy coating. Use them as a topping on salads, over rice, with a side of veggies – the options are endless.

Easy & Crispy Chicken Cutlets

I used to grab those frozen breaded chicken bags all the time. They were super easy to heat up and throw into a salad or serve over some pasta… cutting the cooking time for any meal I had in mind. And while this is super convenient, I reached a crossroads with my health. Turns out, making these yourself isn’t actually that time-consuming.

This air fryer chicken cutlets recipe will give you that beautiful golden crust while keeping the chicken moist and juicy on the inside. And guess what? It tastes way better than the over-processed, pre-made cutlets you buy at the store. Less oil and less mess than frying in a pan too!

Ingredients

• Chicken breasts: You’ll need boneless, skinless chicken breasts to make the cutlets.
• All-purpose flour: Gives the chicken that crispy coating by sticking all the good stuff to it.
• Egg: Use an egg wash to hold the breading together like a pro.
• Seasonings: A mix of kosher salt, black pepper, garlic powder, paprika, and dried parsley gives these cutlets good flavor.
• Panko breadcrumbs: These are key to that golden, crunchy bread crumb texture
• Olive oil spray: A quick spritz ensures the breading crisps up perfectly in the air fryer.

Preparation

First, grab your chicken cutlets and pat them dry. If you’ve got thicker cutlets, I’d pound them to an even ¼–⅜ inch thickness. 

Now set up your dredging station. Fill the first bowl with flour and the second bowl with egg, ½ teaspoon salt, and ¼ teaspoon pepper. In the third bowl, combine panko breadcrumbs, remaining salt and pepper, garlic powder, paprika, and dried parsley.

Coat cutlets in flour (shake excess), dip in egg, then press firmly into panko so the crumbs adhere. Set on a rack for 5 minutes to help the crust set.

Cooking

Preheat the air fryer to 400°F (200°C) for 3 minutes. Then spray the air fryer basket and both sides of the cutlets lightly with oil. 

Cook for 5–6 minutes, flip, spray again, and cook for 4–6 minutes more until the cutlets are golden brown and the thickest part hits an internal temperature of 165°F (74°C).

Serving

Once done, let the cutlets rest for about 2 minutes. Serve with lemon wedges (optional) and enjoy!

What to Pair with Air Fryer Chicken Cutlets

I personally love adding these chicken cutlets to salads, wraps, rice, you name it – even a crispy chicken sandwich! My Ramen Noodle Salad would especially be amazing with these cutlets on top. You could also just have it as is with sides like this Slow Cooker Mac and Cheese or 4-Ingredient Pesto Tortellini Salad.

Storage & Reheating

If you have leftover chicken cutlets, store them in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, you can reheat them in your air fryer at 350°F for about 5-7 minutes, until they are heated through and crispy again.

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