Description
These air fryer chicken cutlets are juicy, crispy, and ready in minutes. I love adding them to salads, wraps, sandwiches, you name it!
Ingredients
- 2 large chicken breasts, halved horizontally (4 thin cutlets)
- ½ cup all-purpose flour
- 1 large egg
- 1 teaspoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- 1 cup panko
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried parsley
- Olive oil spray
Instructions
- Pat dry the chicken cutlets. If thick, pound to an even ¼–⅜ inch.
- Set up a dredging station. First bowl with flour. Second bowl with egg, ½ teaspoon salt, and ¼ teaspoon pepper. In the third bowl, combine panko bread crumbs, 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.
- Preheat the air fryer to 400°F (200°C) for 3 minutes. Spray the 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 golden and the thickest part reaches 165°F (74°C).
- Rest 2 minutes. Serve with lemon wedges to enjoy.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American