Prep Time: 15 minutes
Cook Time: 12 minutes
Rest Time: 5 minutes
Total Time: 32 minutes
Servings: 4
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- Olive oil cooking spray
- Fresh parsley, chopped (optional)
- Lemon wedges for serving
Instructions
Step 1: Prepare the Chicken
Slice each chicken breast horizontally into thin cutlets. If needed, gently pound them to an even thickness of about ½ inch. Pat the chicken dry with paper towels.
Step 2: Prepare the Breading Station
In one shallow bowl, whisk together the eggs and milk. In another bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
Step 3: Coat the Chicken
Dip each chicken cutlet into the egg mixture, allowing any excess to drip off. Press both sides into the breadcrumb mixture until evenly coated.
Step 4: Preheat the Air Fryer
Preheat the air fryer to 400°F (200°C) for 3–5 minutes. Lightly spray the air fryer basket with cooking spray.
Step 5: Air Fry the Chicken
Arrange the breaded chicken cutlets in a single layer without overlapping. Lightly spray the tops with olive oil cooking spray.
Cook at 400°F (200°C) for 6 minutes. Carefully flip each cutlet, spray lightly again, and cook for another 5–6 minutes, or until the coating is crispy and the chicken reaches an internal temperature of 165°F (74°C).
Step 6: Rest and Serve
Transfer the cooked chicken to a serving plate and let it rest for 5 minutes before serving. Garnish with chopped parsley and fresh lemon wedges if desired.
Serving Suggestions
These crispy chicken cutlets pair perfectly with:
- Garlic mashed potatoes
- Roasted vegetables
- Caesar salad
- Steamed broccoli
- Buttered green beans
- Macaroni and cheese
- Pasta with marinara sauce
- Rice pilaf
- Coleslaw
- Sandwiches and wraps
Tips for Success
- Pound the chicken evenly to ensure consistent cooking.
- Use panko breadcrumbs for the crispiest coating.
- Avoid overcrowding the air fryer basket; cook in batches if necessary.
- Spray the breading lightly with oil to achieve an even golden-brown finish.
- Check the internal temperature with a meat thermometer to avoid overcooking.
- For extra flavor, add a pinch of cayenne pepper or smoked paprika to the breadcrumb mixture.
Storage
Store leftover chicken cutlets in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the cutlets to cool completely, then wrap individually and store in a freezer-safe container for up to 3 months.
Reheat in the air fryer at 375°F (190°C) for 3–5 minutes to restore crispiness.
Recipe Variations
- Substitute chicken thighs for a juicier version.
- Use gluten-free panko breadcrumbs for a gluten-free meal.
- Add grated Pecorino Romano cheese for a richer flavor.
- Season with Cajun spices for a spicy twist.
- Top with mozzarella cheese and marinara sauce for an easy Chicken Parmesan.
Nutrition Information (Per Serving)
- Calories: 355
- Protein: 36 g
- Total Fat: 13 g
- Saturated Fat: 4 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Sugar: 1 g
- Cholesterol: 145 mg
- Sodium: 620 mg
- Potassium: 520 mg
- Calcium: 18% Daily Value
- Iron: 10% Daily Value
- Vitamin A: 8% Daily Value
- Vitamin C: 2% Daily Value