My family loves it when I make these air fryer chicken cutlets for dinner. The chicken is perfectly seasoned and crispy on the outside while being juicy and moist in the middle. Ready in 20 minutes.
If you ask my family what their all-time favorite weeknight dinner is, they’d say it’s my air fryer chicken cutlets. The chicken is lightly breaded in the most incredible seasoning mix and then air-fried until crispy outside and juicy in the middle.
It’s easy to prep and can even be made in advance. I like to pair it with a big green salad for a healthy meal, but it also pairs well with potatoes and greens for a balanced meal.
Table of Contents
Why I love this recipe
- No oil needed. Did you know that my air fryer chicken cutlets recipe is 100% oil-free? Yet you still get golden, crunchy, and delicious results!
- Quick and easy. Like air fryer chicken bites, the entire dish comes together in around 20 minutes.
- Versatile. I love serving chicken cutlets with a simple green salad, sliced on top of pasta, or lightening up my chicken parmigiana.
If you love crispy chicken in the air fryer, try my air fryer chicken parmesan, air fryer chicken nuggets, air fryer chicken drumsticks, and air fryer fried chicken next.
★★★★★ REVIEW
“I loved this recipe. I didn’t have Italian seasoning, so I used fresh chopped rosemary, dried oregano, and dried thyme in its place. So tender and delicious” – Holly
Key Ingredients
- Chicken breasts. I used four boneless, skinless chicken breasts, which makes four large servings. If you want to save on prep time, feel free to buy pre-sliced chicken cutlets instead.
- Salt and pepper. To season the chicken breasts.
- Eggs. Dipping the chicken breasts in eggs helps the dry mixes stick better.
- All-purpose flour. When air-fried, the flour coating transforms into a golden brown crust around the outside of the cutlets.
- Panko parmesan mixture. Panko breadcrumbs, parmesan cheese, and Italian seasoning. Standard breadcrumbs will work, but they will not be as crispy.
How to make air fryer chicken cutlets
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1– Pound the chicken filets with a meat mallet or rolling pin until they’re about ¼ inch thick.
Step 2- Season the chicken filets with salt and pepper. Dip them first in the flour, then the eggs, and finally, the breadcrumb mixture.
Step 3- Place the breaded chicken cutlets in the air fryer basket. Air fry until they’re golden and crispy on both sides.
Step 4– Garnish the cooked chicken with fresh parsley and sliced lemons.
Arman’s recipe tips
- Air fry in batches. Giving the cutlets room in the air fryer basket is essential because they won’t crisp as nicely if they’re crowded. Cook two or three at a time if they don’t all fit comfortably.
- Use frozen chicken breasts. Thaw the chicken entirely in the fridge first. This makes seasoning and breading the meat so much easier.
- You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F. Use a meat thermometer to double-check.
Storage instructions
To store: Wrap the leftover chicken cutlets in plastic wrap before storing them in the refrigerator for 3 to 4 days.
To freeze: Once cooled, place the cutlets in a ziplock bag or airtight container and store them in the freezer for up to 6 months. Remember to let them thaw overnight before reheating.
Frequently asked questions
Yes! Bake the breaded chicken cutlets on a parchment-lined baking sheet in a 400ºF oven for 20 minutes, flipping halfway through.
More easy air fryer dinners
If you tried this Air Fryer Chicken Cutlets recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Preheat the air fryer to 200C/400F.
Slice each chicken breast lengthways until you have 8 thin fillets.
Place a sheet of plastic wrap on a chopping board, add two chicken fillets, then add another sheet of plastic wrap. Pound the chicken until around 1/4 inch in thickness. Repeat the process with all the chicken.
Add the flour to one bowl, beaten eggs to another bowl, and in the final bowl, the panko, parmesan cheese, and Italian seasonings.
Season both sides of the chicken with salt and pepper. Moving quickly, dip each chicken fillet in the flour, shake off excess, followed by the eggs, shake off any excess, then to the panko parmesan mix, ensuring all sides are well coated.
Place a single layer of the breaded chicken cutlets in a greased air fryer basket. Spray the chicken cutlets, then air fry for 8 minutes, flip, spray more oil, then cook for another 6-8 minutes, until golden and crispy. You can also check the internal temperature and ensure it reaches 165F.
Remove the chicken cutlets from the air fryer and serve with fresh lemon.
- Make them extra savory. Feel free to add more herbs and spices to the bread crumb dredge, like onion powder, garlic powder, red chili flakes, or dried parsley.
- Consider marinating the chicken. Marinating the chicken breasts in a simple Italian dressing for 30 minutes before breading can give them extra moisture and flavor. Remember to pat the chicken dry before breading and cooking.
- Instead of chicken, try this method using veal cutlets or turkey cutlets instead!
- Gluten-free chicken cutlets. This recipe works just as well with gluten-free flour and gluten-free bread crumbs.
Serving: 1servingCalories: 260kcalCarbohydrates: 17gProtein: 31gFat: 7gSodium: 619mgPotassium: 493mgFiber: 1gSugar: 1gVitamin A: 174IUVitamin C: 1mgCalcium: 98mgIron: 2mgNET CARBS: 16g
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