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These Air Fryer Chicken Cutlets bring you that golden, crispy coating you love, without the mess of frying! Made with simple pantry staples and packed with Italian-inspired flavor, they’re perfect for busy weeknights. I’ll show you exactly how to get them crispy, juicy, and downright irresistible in your air fryer!
I don’t know about you, but chicken cutlets are a regular thing at my house. If you’re new to them, they’re simply thinly sliced chicken breasts that cook quickly and evenly, making them perfect for breading and crisping up!
Growing up in the South, we love anything crispy and comforting, but I don’t always love standing over a skillet of hot oil. That’s where the air fryer comes in! You still get that perfect crunch on the outside with juicy, tender chicken inside, just with way less fuss.
One of my favorite things about chicken cutlets is how versatile they are. You can serve them with a simple side of veggies, slice them over a salad, tuck them into a sandwich, or even turn them into a quick chicken parmesan with a little marinara and melted cheese! Yum!
Why You’ll Love This Air Fryer Chicken Cutlets Recipe
- Crispy without frying! You still get that golden, crunchy coating thanks to the air fryer, without needing a pan full of oil. It’s a lighter option that doesn’t sacrifice texture or flavor.
- Weeknight-friendly. These chicken cutlets come together in about 20 minutes from start to finish. That makes them perfect for busy nights!
- Beginner-friendly recipe. The simple dredging process is easy to follow, even if you’re new to cooking. Once you try it once, it’s a method you can use again and again.
- Pantry staple ingredients! Everything in this recipe is made with simple, easy-to-find ingredients you may already have on hand. No need for anything fancy to get great flavor!
- Family-approved flavor. The seasoning is savory, mild, and super approachable, making it a hit with both kids and adults.
Ingredients
- Chicken Breasts: Slice the chicken breasts lengthwise to make 4 thinner chicken cutlets.
- Eggs: Help the coating stick and create that classic breaded texture.
- All-Purpose Flour: The first layer in dredging that helps everything adhere properly.
- Salt & Black Pepper: To season up the chicken!
- Panko Breadcrumbs: These give the cutlets their signature light, crispy crunch.
- Parmesan Cheese: Adds a salty, nutty flavor that really takes things up a notch.
- Italian Seasoning: For those classic Italian-inspired flavors.
- Spices: In addition to Italian Seasoning, you just need garlic powder, onion powder, and paprika to season the chicken cutlets to perfection!
- Dried parsley: As a garnish after cooking!
How To Make Easy Air Fryer Chicken Cutlets
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the Chicken
Cut the chicken breasts in half long ways. Place them on a cutting board with your hand on top and run a knife along the chicken to make 2 thin slices. In a bowl, whisk the eggs until fully combined. Set aside.
Line a 9×13 baking sheet with aluminum foil.
Step 2 | Prep the Breading Station
Add the flour, ½ teaspoon salt, and ¼ teaspoon pepper to one half of the baking sheet. On the other half, combine the breadcrumbs, Parmesan cheese, and the remaining dried ingredients (excluding the parsley). Mix well and set aside.
Step 3 | Mix
Mix well and set aside.
Step 4 | Bread the Cutlets
Preheat the air fryer to 390°F for 3 minutes and lightly spray it with cooking spray. Dredge each cutlet in the flour, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture, shaking off any excess. Lightly spray both sides of each cutlet with cooking spray.
Step 5 | Air Fry
Arrange the cutlets in a single layer in the air fryer, making sure they don’t overlap. Cook for 5 minutes.
Step 6 | Flip
Flip and cook for another 5–7 minutes, until the internal temperature reaches 165°F and the cutlets are golden brown and crispy.
Step 7 | Garnish and Serve
Remove from the air fryer and finish with a sprinkle of fresh parsley.
Easy Variations
- Swap panko for regular breadcrumbs. The texture will be slightly less crispy, but still delicious. So if that is all you have on hand, use them!
- Fry them! If you prefer traditionally made chicken cutlets, you can fry them in a skillet with a thin layer of oil.
- Use chicken tenders instead. Perfect for smaller portions or kid-friendly meals.
- Add a spicy kick! Mix a little cayenne pepper or chili flakes into the breadcrumb mixture.
- Make it gluten-free. Use gluten-free flour and breadcrumbs for gluten-free chicken cutlets.
Expert Tips
Here are the top tips I use for the best air fryer chicken cutlets:
- Lightly spray for maximum crispiness! Make sure to spray both sides of the chicken cutlets with cooking spray! Once when you first put them into the air fryer, and once when you flip them.
- Slice the chicken evenly. Thin, even cutlets cook faster and more evenly. If one piece is thicker than the others, it may take longer and dry out the thinner ones.
- Don’t overcrowd the air fryer! Give each cutlet a little breathing room so the hot air can circulate. You will probably have to cook two at a time if you have a standard-sized air fryer.
- Press the coating firmly! When adding the breadcrumb mixture, gently press it onto the chicken so it sticks well. This helps create that classic, crunchy crust.
What to Serve With Air Fryer Chicken Cutlets
These crispy air fryer chicken cutlets are super versatile, and they pair with so many things! I love serving them with a Caesar salad or a Carrabba’s creamy parmesan house salad. They are also great over pasta with a little marinara!
If you have leftovers, try them tucked into sandwiches or wraps for an easy lunch the next day.
Storage & Make-ahead Tips
Storage: Keep any leftover air fryer chicken cutlets in an airtight container in the fridge for up to 3 days.
Freeze: Freeze uncooked cutlets in a single layer, then transfer to a bag. Cook from frozen straight from the freezer, just add a few minutes to the cooking time.
Make Ahead: Bread the chicken ahead of time and store it in the fridge for up to 24 hours before cooking!
Recipe FAQs
Yes, you can bake them in the oven if you don’t have an air fryer. Bake at 425°F for about 18–20 minutes, flipping halfway through, until golden and cooked through.
Air fry the chicken cutlets at 390°F for about 10 to 12 minutes total. Flip them halfway through cooking and make sure they reach an internal temperature of 165°F!
More Air Fryer Recipes to Try
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BEST Air Fryer Chicken Cutlets Recipe
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Ingredients
- 2 chicken breasts - sliced longways, or 4 chicken breast cutlets
- 2 eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt - divided for flour and panko
- ½ teaspoon black pepper - divided for flour and panko
- 1 cup panko breadcrumbs
- ⅛ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
Instructions
- Cut the chicken breasts in half long ways. Place them on a cutting board with your hand on top and run a knife along the chicken to make 2 thin slices.
- In a bowl, whisk the eggs until fully combined. Set aside.
- Line a 9×13 baking sheet with aluminum foil.
- Add the flour, ½ teaspoon salt, and ¼ teaspoon pepper to one half of the baking sheet. Mix well.
- On the other half, combine the breadcrumbs, Parmesan cheese, and the remaining dried ingredients (excluding the parsley). Mix well and set aside.
- Preheat the air fryer to 390°F for 3 minutes and lightly spray it with cooking spray.
- Dredge each cutlet in the flour, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture, shaking off any excess. Lightly spray both sides of each cutlet with cooking spray.
- Arrange the cutlets in a single layer in the air fryer, making sure they don’t overlap. Cook for 5 minutes, then flip and cook for another 5–7 minutes, until the internal temperature reaches 165°F and the cutlets are golden brown and crispy.
- Remove from the air fryer and finish with a sprinkle of fresh parsley.
Notes
- Lightly spray for maximum crispiness! Make sure to spray both sides of the chicken cutlets with cooking spray! Once when you first put them into the air fryer, and once when you flip them.
- Slice the chicken evenly. Thin, even cutlets cook faster and more evenly. If one piece is thicker than the others, it may take longer and dry out the thinner ones.
- Don’t overcrowd the air fryer! Give each cutlet a little breathing room so the hot air can circulate. You will probably have to cook two at a time if you have a standard-sized air fryer.
- Press the coating firmly! When adding the breadcrumb mixture, gently press it onto the chicken so it sticks well. This helps create that classic, crunchy crust.
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