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Easy Crispy Air Fryer Parmesan Chicken Cutlets Recipe

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Crispy, golden-brown air fryer parmesan chicken cutlets that are juicy on the inside and perfectly crunchy on the outside. Ready in under 25 minutes with simple ingredients, this foolproof recipe is perfect for busy weeknights.

Ingredients

Scale
  • 1 to 1.5 pounds chicken cutlets (thin-sliced chicken breasts or halved horizontally)
  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated parmesan cheese
  • 2 large eggs, room temperature
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika (smoked or sweet)
  • Salt and black pepper to taste
  • Olive oil cooking spray
  • Fresh parsley (optional, for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Prep the chicken: If using whole chicken breasts, slice them in half horizontally to create thin cutlets. Place each piece between two sheets of plastic wrap and pound to about 1/4-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
  2. Set up your dredging station: In the first shallow bowl, mix the flour with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the garlic powder. In the second, beat the eggs with a splash of water until uniform. In the third, combine the panko, parmesan, onion powder, and paprika.
  3. Dredge the chicken: Working one piece at a time, coat the chicken in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off. Then press firmly into the panko-parmesan mixture, ensuring both sides are fully coated.
  4. Rest the breaded cutlets: Place on a wire rack or plate and let rest for 5-10 minutes to help the coating adhere.
  5. Preheat your air fryer to 400°F for 3-5 minutes.
  6. Lightly spray the air fryer basket with oil. Arrange cutlets in a single layer without overlapping or crowding.
  7. Lightly spray the tops of the cutlets with oil. Cook at 400°F for 6 minutes. Flip carefully with tongs, spray the other side, and cook for another 5-6 minutes (total 11-12 minutes). Check at 10 minutes if cutlets are thinner.
  8. Check for doneness: Use an instant-read thermometer to ensure the thickest part reaches 165°F.
  9. Let cutlets rest on a clean wire rack for 2-3 minutes. Garnish with fresh parsley and serve with lemon wedges.

Notes

For extra crunch, double dredge: dip in egg wash, then panko, then egg wash again, then panko. Don’t overcrowd the basket; leave at least half an inch between cutlets. Air fryer temperatures vary; start checking at 10 minutes. Let breaded cutlets rest before cooking to prevent breading from falling off.

Nutrition

Keywords: air fryer chicken cutlets, crispy chicken, parmesan chicken, easy chicken recipe, weeknight dinner, air fryer recipe

Find it online: https://cookdella.com/easy-crispy-air-fryer-parmesan-chicken-cutlets-recipe/