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Air Fryer Crispy Parmesan Chicken Cutlets

Close-up of three golden brown Air Fryer Crispy Parmesan Chicken Cutlets stacked on a white plate.
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Make thin, crispy Parmesan-crusted chicken cutlets in your air fryer. This recipe focuses on a simple breading technique for maximum crunch without deep frying.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, finely grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • Cooking spray (oil-based)

Instructions

  1. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Pound the chicken evenly to about 1/4 inch thickness using a meat mallet or rolling pin. This thinness is key for quick cooking.
  2. Set up the breading station: Use three shallow dishes. In the first, place the flour. In the second, whisk the eggs. In the third, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix the breadcrumb mixture well.
  3. Bread the chicken: Dredge each cutlet first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the cutlet firmly into the Panko-Parmesan mixture, coating both sides completely. Press the coating onto the chicken to help it adhere.
  4. Preheat the air fryer: Set your air fryer to 380°F (195°C) and let it preheat for 5 minutes.
  5. Arrange the cutlets: Lightly spray the air fryer basket with cooking spray. Place the breaded cutlets in a single layer in the basket. Do not overcrowd the basket; work in batches if necessary.
  6. Spray the tops: Lightly spray the tops of the cutlets with cooking spray. This helps the coating brown and crisp up evenly.
  7. Air fry: Cook for 8 to 10 minutes total. At the halfway point (around 4-5 minutes), carefully flip the cutlets and spray the second side lightly with cooking spray. Continue cooking until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crisp.
  8. Rest and serve: Remove the cutlets from the air fryer and let them rest for 2 minutes before serving.

Notes

  • For the crispiest crust, use Panko breadcrumbs instead of standard breadcrumbs.
  • Do not skip pressing the breading onto the chicken; this prevents the coating from falling off during cooking.
  • If the Parmesan starts to look too dark before the chicken is cooked, reduce the temperature slightly to 370°F (188°C) for the remaining cook time.
  • Serve these cutlets with a simple side of lemon wedges and steamed green beans or a light pasta salad.

Nutrition

Find it online: https://afripaket.com/air-fryer-crispy-parmesan-chicken-cutlets/