Crispy Air Fryer Chicken Cutlets: A Step-by-Step Guide
Ingredients
Chicken breasts: 2 large, thinly sliced or pounded to 1/4 inch thickness
Salt and pepper: to taste
All-purpose flour: 1/2 cup (for dredging)
Eggs: 2, beaten
Breadcrumbs: 1 cup (Panko or Italian seasoned for extra flavor)
Grated Parmesan cheese: 1/4 cup (optional, mixed into breadcrumbs)
Paprika: 1 teaspoon (optional, for color and flavor)
Garlic powder: 1/2 teaspoon (optional)
Olive oil spray: for coating
Instructions
Prepare the Chicken:
Start by slicing the chicken breasts in half horizontally to make them thinner, or use a meat mallet to pound them to an even 1/4-inch thickness. Season both sides of the chicken cutlets with salt and pepper.
Dredge the Chicken:
Set up a breading station with three shallow dishes. Place the flour in the first dish. Beat the eggs in the second dish, and mix the breadcrumbs with Parmesan cheese, paprika, and garlic powder in the third dish.
Dredge each chicken cutlet in flour, shaking off the excess. Dip into the beaten eggs, then coat with the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure a good coat.
Preheat the Air Fryer:
Preheat your air fryer to 400°F (200°C) for about 3-5 minutes. This step helps achieve a crispy exterior.
Cook the Chicken Cutlets:
Spray the air fryer basket with olive oil spray to prevent sticking. Place the breaded chicken cutlets in a single layer in the basket. You may need to work in batches depending on the size of your air fryer. Spray the top of the chicken lightly with olive oil spray.
Air fry for 6-7 minutes, then flip the cutlets, spray the other side lightly with olive oil, and continue to cook for another 6-7 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Serve:
Serve the air fryer chicken cutlets hot, with lemon wedges, a side of your favorite sauce for dipping, or over a bed of mixed greens for a lighter meal.
