Looking for a quick and tasty meal? These Air Fryer Chicken Cutlets are crispy, flavourful, and ready in under 25 minutes—perfect for busy weeknights or lazy weekends.
Every time I share an air fryer recipe, I *naturally* use it as an excuse to profess my undying love for my air fryer—the appliance that has admittedly replaced my oven and the one I *shamelessly* use most often. From crispy sweet potato wedges and chicken wings to perfectly cooked spaghetti squash, I think it’s safe to say that the list of things the air fryer can’t do is a lot shorter than the list of things it can.
I honestly feel like I’ve been married to my air fryer since the day I got it, about 4 years ago. We’ve seriously been inseparable ever since and I’m not even lying when I say I use it pretty much daily. Annnnnnd that it worked like a charm every single one of those days… excepttttt the other day when I went to go use it and…………. well, it just decided it wasn’t going to turn on any more.
So, YES, as you can probably imagine, my heart just about broke right there on the spot. But, in classic Andrea fashion, I had pretty much ZERO time to act! Because OF COURSE my meal plan for the following week consisted of AT LEAST 7 air fryer recipes (including this one for chicken cutlets!) leaving a food blogger who absolutely refuses to make a second meal plan NO CHOICE but to run out to the store to buy one.
Now, I would have 100000% gotten the same exact one (shout out to the brand calmdo!) but, SADLY, it appears to be discontinued because I cannot find it anywhere. So, long story short, I ended up with my first ever Ninja kitchen appliance because of the sole reason that this new air fryer most closely resembled my last.
And obviously, the first thing I had to do was put this new air fryer to the ultimate test—by making chicken cutlets, duh. Because if an air fryer can’t deliver crispy, golden, perfectly cooked chicken cutlets, can it really call itself an air fryer? (Spoiler alert: it passed… but not before I stared at it suspiciously for a solid five minutes, half expecting it to let me down.)
So, if you’re looking for an easy, foolproof way to make crispy chicken cutlets—or if you just got a new air fryer and need a recipe to see if it’s actually worth the counter space—this one’s for you!
WHAT YOU’LL NEED TO MAKE CHICKEN CUTLETS IN THE AIR FRYER
To make these crispy air fryer chicken cutlets, you’ll need a few simple, yet essential ingredients. Each one adds a unique flavour and texture to ensure your cutlets are perfectly crispy on the outside and tender inside. Let’s get into them in a little bit more detail down below:
- Chicken Breasts: To make chicken cutlets, we slice boneless, skinless chicken breasts in half into thin pieces. The cutlets are ideal for quick cooking, and their lean texture absorbs flavours well while staying moist and tender on the inside.
- Panko Breadcrumbs: A Japanese-style breadcrumb that is lighter and flakier than traditional breadcrumbs. Panko creates an ultra-crisp coating that’s perfect for frying or air frying, adding texture without being too heavy. You can use regular breadcrumbs instead, if you prefer.
- Parmesan Cheese: Adds a nutty, salty flavour to these air fryer chicken cutlets. When mixed into the breading, Parmesan enhances the savory taste, adding depth and richness to the crispy crust.
- Italian Seasoning: Brings a warm, herby flavour that complements the chicken cutlets and gives them a Mediterranean flair. Check out my homemade Italian seasoning for the perfect blend!
- Garlic Powder: Adds a fragrant and slightly sweet, savory flavour without the sharpness of fresh garlic. It boosts the overall umami of the dish.
- Onion Powder: Provides a sweet and slightly tangy flavour, enhancing the overall taste of the breading mixture.
- Salt and Pepper: Basic but essential seasonings. Salt brings out the natural flavours of the chicken and other ingredients, while black pepper adds a mild, earthy heat that balances the overall taste.
- Eggs: Act as a binder, helping the breadcrumbs adhere to the chicken cutlets. They also add a richness to the crust and contribute to a golden colour during cooking.
- Milk: Combined with eggs, milk helps create a smooth wash that ensures the breadcrumbs stick properly. It also adds a slight moisture to the crust as it cooks, keeping the cutlets tender. You can use any kind of milk you have on hand for this chicken cutlet recipe.
- Cooking Spray: A light mist of olive oil or avocado oil helps promote even browning and crisping of the breadcrumbs in the air fryer.
HOW TO MAKE AIR FRYER CHICKEN CUTLETS (KEY TIPS)
You can find full instructions for how to make these healthy chicken cutlets in the recipe card down below, but here are a few quick tips to keep in mind:
- Pound the chicken evenly. Ensure the chicken cutlets are of uniform thickness. You can lightly pound them with a meat mallet to achieve even cooking. This prevents thinner parts from overcooking while thicker sections stay raw. EXTRA TIP: No meat mallet? No problem! Any hard/heavy-ish object should do. I used an olive oil bottle but wine bottles also work wonders!
- Mix the breadcrumb mixture well. Make sure the breadcrumb mixture, including the Parmesan cheese and seasonings, is fully combined before coating the chicken. This ensures an even distribution of flavours, so every bite is packed with deliciousness.
- Don’t skip the egg wash. The egg wash is crucial for making sure the breadcrumbs stick to the chicken. Be sure to coat the chicken well in the egg mixture (and shaking off the excess) before dipping it in the breadcrumbs for a crispy crust.
- Don’t be shy…use your hands! When coating the chicken, use your hands to gently press the chicken into the breadcrumb mixture. This ensures the breadcrumbs stick evenly to the chicken, creating a perfectly crispy coating on every side.
- Spray with cooking spray. Even though you’re using the air fryer, lightly spraying the chicken cutlets with olive oil helps them achieve that golden, crispy texture. It also prevents the breadcrumbs from drying out during the cooking process.
- Don’t overcrowd the air fryer tray or basket. Air fryers need air circulation to create that crispy texture. Avoid overcrowding the basket—leave space between the cutlets so they cook evenly and become crispy on all sides. EXTRA TIP: Be sure to preheat your air fryer before beginning, if needed.
- If you don’t have an air fryer with 360° air circulation, you’ll have to flip the chicken cutlets halfway through cooking to ensure they cook evenly and get crisp on both sides.
- Check for doneness. All air fryers are different and the time it takes to cook the chicken cutlets will depend on their size and thickness. To be sure, use a meat thermometer to check the internal temperature. Chicken is fully cooked when it reaches 165°F (74°C). This will prevent undercooking or overcooking the cutlets.
FREQUENTLY ASKED QUESTIONS
To air fry chicken cutlets, cook them at 400°F (200°C) for about 10-12 minutes, flipping halfway through the cooking time if you don’t have an air fryer that has 360° air circulation. The exact cooking time may vary depending on the thickness of your chicken cutlets, so it’s always a good idea to check for doneness. The chicken should reach an internal temperature of 165°F (74°C) to ensure it’s fully cooked. For an extra crispy crust, you can extend the cooking time by a few minutes, but be careful not to overcook and dry out the chicken.
If your chicken cutlets aren’t turning out crispy, there could be a few reasons. First, make sure you’re using panko breadcrumbs, which are lighter and flakier than regular breadcrumbs, creating that perfect crispiness. Another potential issue is not spraying enough cooking spray on the chicken before air frying. The oil helps the breadcrumbs crisp up, so a light mist is essential for a golden, crunchy exterior.
Additionally, overcrowding the air fryer basket can block the hot air from circulating properly, preventing the cutlets from crisping evenly. Be sure to leave some space between each cutlet to allow for optimal air flow. Lastly, if the chicken cutlets are too wet from the egg wash, the breadcrumbs won’t adhere properly, leading to a soggy texture. Pat the chicken dry before coating and ensure the breadcrumb mixture is fully mixed to ensure an even coat.
Want to make these babies in advance? You can keep breaded, uncooked chicken cutlets in the fridge for up to 24 hours! Just be sure to cover them tightly with plastic wrap or store them in an airtight container to prevent them from drying out or absorbing other odors in the fridge.
If you plan to keep them longer, it’s best to freeze them. To freeze uncooked cutlets, arrange them on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or container. When you’re ready to cook, simply air fry them directly from frozen, adding a few extra minutes to the cooking time.
To store chicken cutlets, let them cool to room temperature before placing them in an airtight container. You can store them in the refrigerator for up to 3-4 days.
If you want to keep them fresh longer, you can freeze the cooked cutlets. Just wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag or container. Frozen chicken cutlets will keep for up to 2-3 months. When ready to eat, you can reheat them in the air fryer to maintain their crispy texture, or bake them in the oven until heated through. Just make sure to check the internal temperature to ensure they’re fully reheated to 165°F (74°C).
MORE GREAT AIR FRYER RECIPES FOR YOU TO TRY
LOVE THIS RECIPE? PIN IT FOR LATER!
AIR FRYER CHICKEN CUTLETS
Ingredients
- 2 large Boneless, Skinless Chicken Breasts halved lengthwise to make 4 cutlets
- 1 cup Panko Breadcrumbs
- ½ cup Parmesan Cheese freshly grated
- 1 tsp Italian Seasoning
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Black Pepper
- 2 Eggs
- 2 tbsp Milk
- Olive Oil or Avocado Oil Spray
Instructions
- Place the chicken cutlets between two sheets of plastic wrap and pound them to an even ¼-inch thickness using a meat mallet or rolling pin. This ensures even cooking.
- In one shallow bowl, whisk the eggs and milk until well combined.
- In another shallow bowl, combine panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
- Dip each chicken cutlet into the egg mixture, ensuring it's fully coated. Allow any excess egg mixture to drip off, then press the cutlet into the panko mixture, coating both sides thoroughly. Press firmly to ensure the breadcrumbs adhere well.
- Preheat the air fryer to 400°F (200°C) if needed. Lightly spray both sides of the breaded cutlets with olive oil. Place the cutlets in a single layer in the air fryer basket.
- Cook for 10-12 minutes, flipping halfway through if your air fryer doesn't have 360° air circulation, until golden brown and cooked through. The chicken is fully cooked when the internal temperature reaches 165°F (74°C). Serve immediately.
Video
Nutrition
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
