Whenever I need a speedy protein, these crispy air fryer chicken cutlets are my go-to. The ingredient list is delightfully short, but the flavor is exceptional—using my favorite countertop appliance ensures a short cooking time, which means dry chicken is a virtual impossibility, and the exterior becomes perfectly golden brown and crunchy.
Best of all, these crispy chicken cutlets are so versatile—douse them in marinara and melty mozzarella for a quick chicken parmesan, slice them to place atop your favorite salads, toss them in BBQ or buffalo sauce for a game day snack…the options are truly endless. And, unlike the frozen variety you can find at the store, they’re super juicy and tender when cooked! For more air fryer recipes, try my air fryer salmon, air fryer pork chops, or air fryer meatballs.
What Is A Chicken Cutlet?
A chicken cutlet is simply a chicken breast that has been cut horizontally to create two or more thinner pieces. The idea is to make a thin chicken breast, helping it to cook more quickly and evenly, thus preventing it from drying out. After slicing, the cutlets are often pounded out with a meat mallet for further uniformity, which also tenderizes the meat.
Chicken cutlets are often breaded and fried for dishes like chicken Milanese and chicken piccata. The air fryer creates a similarly crispy culet without any splattering oil!
What You Need To Make This Recipe
Boneless skinless chicken breasts — it is typically much cheaper to buy whole chicken breasts and slice them into cutlets yourself, though you’re welcome to use 4 pre-butchered chicken cutlets if you prefer!
Salt, garlic powder, & black pepper — I kept the seasoning purposefully simple, especially since I used pre-seasoned bread crumbs, so you use the cutlets in various ways.
All-purpose flour — dredging the cutlets in flour helps give the eggs something to cling to instead of sliding off the slippery meat.
Large eggs — this is the Panko sticks to the cutlets! It will bind to the flour and hold the breadcrumbs on for a super crispy exterior.
Seasoned Panko breadcrumbs — I prefer using these Japanese-style breadcrumbs over more finely milled American breadcrumbs as they are lighter and offer more surface area to crisp up. Pre-seasoned Panko has Italian seasonings added; feel free to use plain and add the seasonings of your choice.
How To Make Air Fryer Chicken Cutlets
1. Cut the chicken breasts in half lengthwise to create 4 thin cutlets. If necessary, pound the cutlets out to be an even thickness (about ½-inch thick).
2. Season the cutlets on both sides with salt, garlic powder, and black pepper.
3. Set up a dredging station. In a shallow bowl, place the flour. In another shallow bowl, whisk the eggs with 2 tablespoons of water. In a third shallow bowl, place the Panko breadcrumbs.
4. Dredge each chicken cutlet in the flour, shaking off any excess.
5. Dip them in the egg mixture, draining off the excess.
6. Press them into the breadcrumbs to coat them completely.
7. Spray the basket of an air fryer with olive oil spray or the cooking spray of your choice. Working in batches, place one or two chicken cutlets in a single layer, leaving space between them. (How many you cook at one time will depend on the size of your air fryer.) Spray the top of the cutlets with olive oil spray.
8. Air fry at 400°F for 8 minutes. Flip the cutlets and spray with more olive oil spray. Cook for another 4 to 6 minutes or until a meat thermometer indicates the internal temperature of the chicken is 165°F.
Make A Dredging Station
A standard breading station has three steps—a flour dredge, an egg bath, and breadcrumbs. Set up each step in order next to each other; then you can bread and place the cutlets right into the air fryer basket when you’re done. I recommend using shallow pie pans or pasta bowls—they’re the perfect size and depth for coating the cutlets evenly.
As an extra tip, designate one hand as your “dry hand” and the other as your “wet hand” to ensure you’re breading the chicken and it doesn’t all stick to your hands. I’ll use my dry hand to coat flour and breadcrumbs and my wet hand to dip the cutlets in the egg. You can also use a fork to handle the cutlets in the egg mixture if desired.
Can I Use Chicken Thighs?
Sure! If you do use thighs, you won’t need to slice them in half. Make sure you’re grabbing boneless, skinless thighs, and give them a quick pound with a meat mallet to get them to equal thickness. Note that they may take a bit longer to cook, so use an instant-read thermometer to ensure they cook to 165ºF.
Flavor Variations
- Add seasoning blends to the dredge. Try crushed red pepper flakes or cayenne for heat, extra Italian herbs for brightness, your favorite dried herbs like thyme, rosemary, or basil, or garlic and onion powder. You can also use a seasoning blend if you wish.
- Use minced fresh herbs. Add the minced fresh herbs of your choice to the breadcrumb mixture for an added pop of color and flavor. Thyme, oregano, or basil fit with the Italian theme but don’t feel limited. Rosemary, dill, or tarragon would all be delicious too!
- Top with sauce and cheese. After the initial air fry, top each cutlet with some pesto or marinara sauce and sprinkle with a mix of mozzarella and parmesan. Return to the air fryer and cook for another 2-3 minutes, until the cheese has melted and the sauce is warmed through. Check out my air fryer chicken parmesan recipe for more tips!
What To Serve With Air Fried Chicken Cutlets
For a simple weeknight dinner, serve them alongside a side of your choice. My whole family loves eating them with mashed potatoes, mac and cheese, rice pilaf, air fryer asparagus, or air fryer green beans.
These crispy chicken cutlets are great for adding protein to your favorite meals. We often slice them and put them on a bed of creamy fettuccine alfredo or add protein to a variety of salads.
How To Store And Reheat Leftovers
Allow the air-fried chicken cutlets to cool completely to room temperature on a wire rack before storing them; this will help preserve their crispy breading. Once cool, transfer them to an airtight container or zip-top bag using pieces of parchment paper to separate the layers. They should keep well in the fridge for up to 5 days, or in the freezer for up to 3 months.
To reheat, pop the leftovers into your preheated air fryer at 350ºF and cook for about 5 minutes (from fresh) or 7 minutes (from frozen) or until they reach an internal temp of 165ºF.
Pro Tips For Making This Recipe
- Don’t rinse your chicken! This helps to spread the raw chicken juices in and around your sink and can make a big mess. Instead, pat the chicken dry to remove any excess juices before slicing and pounding the cutlets.
- To season the cutlets easily, mix the salt, garlic powder, and pepper together in a small bowl before sprinkling it on the chicken all at once.
- Only have plain breadcrumbs? Not to worry. Add 1 teaspoon of Italian seasoning to plain Panko to replicate the pre-seasoned variety. For a cheesy finish, you can add up to ¼ cup of grated parmesan cheese to the breadcrumb mixture.
- Any type of cooking oil will work, but I prefer olive oil or avocado oil spray. Don’t have cooking spray? Drizzle the breadcrumbs with 2 tablespoons of olive oil and massage it in with your fingers before breading.
- Try not to use aerosolized cooking spray for your actual air fryer basket; some of the propellants can accumulate and damage the non-stick coating. I recommend getting a reusable pump-style oil spray bottle you fill yourself or looking for a brand of spray oil that is labeled as non-aerosol or safe for air fryers.
Frequently Asked Questions
Absolutely! After finishing the breading step, lay the completed cutlets on a parchment-lined sheet pan in a single layer. Freeze until frozen all the way through, then transfer them to a freezer-safe container or freezer bag, removing as much air as possible to prevent freezer burn. They will keep for about 3 months.
To cook, preheat your air fryer as instructed and air fry directly from frozen, adding about 5 minutes of cook time to achieve an internal temp of 165ºF.
Don’t fret if some of the breading comes off as you handle the cutlets or turn them over in the air fryer—you’ll inevitably lose a bit.
Other than that, make sure you’re following the 3-step standard breading process—the flour helps the eggs stick, and the eggs help the Panko stick. Don’t be afraid to really press the Panko into the surface; if you only dip it lightly, you won’t get the coverage you want.
Sure thing! Dredge the cutlets in cornstarch, potato starch, or very fine rice flour before the egg step, and swap in your favorite gluten-free Panko breadcrumbs.
For sure, but you’ll need to defrost it first before breading! If you are using whole frozen chicken breasts, try slicing them into cutlets when they’re still slightly frozen; having them be a bit firmer makes the process a little easier.
If you’ve tried this Air Fryer Chicken Cutlets recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Air Fryer Chicken Cutlets Recipe
Equipment
- Air fryer
- Olive oil spray
- 3 shallow, wide bowls or pie plates
Ingredients
- 2 boneless skinless chicken breasts (1½ pounds, 675g)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 2 cups seasoned Panko breadcrumbs (120g)
Instructions
- Cut the chicken breasts in half lengthwise to create 4 thin cutlets. If necessary, pound the cutlets out to be an even thickness (about ½-inch thick).
- Season the cutlets on both sides with salt, garlic powder, and black pepper.
- In a shallow bowl, place the flour. In another shallow bowl, whisk the eggs with 2 tablespoons of water. In a third shallow bowl, place the Panko breadcrumbs.
- Dredge each chicken cutlet in the flour, shaking off any excess. Dip them in the egg mixture, draining off the excess. Then, press them into the breadcrumbs to coat them completely.
- Spray the basket of an air fryer with olive oil spray. Working in two batches, place two chicken cutlets in a single layer, leaving space between them. Spray the top of the cutlets with olive oil spray.
- Air fry at 400°F for 8 minutes. Flip the cutlets and spray with more olive oil spray. Cook for another 4 to 6 minutes, or until the internal temperature of the chicken is 165°F. Repeat with the last two cutlets.
Notes
- Don’t rinse your chicken! This helps to spread the raw chicken juices in and around your sink and can make a big mess. Instead, pat the chicken dry to remove any excess juices before slicing and pounding the cutlets.
- To season the cutlets easily, mix the salt, garlic powder, and pepper together in a small bowl before sprinkling it on the chicken all at once.
- Only have plain breadcrumbs? Not to worry. Add 1 teaspoon of Italian seasoning to plain Panko to replicate the pre-seasoned variety. For a cheesy finish, you can add up to ¼ cup of grated parmesan cheese to the breadcrumb mixture.
- Any type of cooking oil will work, but I prefer olive oil or avocado oil spray. Don’t have cooking spray? Drizzle the breadcrumbs with 2 tablespoons of olive oil and massage it in with your fingers before breading.
- Try not to use aerosolized cooking spray for your actual air fryer basket; some of the propellants can accumulate and damage the non-stick coating. I recommend getting a reusable pump-style oil spray bottle you fill yourself or looking for a brand of spray oil that is labeled as non-aerosol or safe for air fryers.
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