Get ready to make the crispiest, juiciest chicken cutlets with your air fryer! These Air Fryer Chicken Cutlets are perfect for a quick dinner or a tasty snack. They cook up golden and crunchy on the outside while staying tender on the inside. Let’s dive into this simple and delicious recipe that’s sure to become a family favorite!
Contents
Ingredients For Chicken Cutlets
- Chicken Breasts: These provide a lean, protein-rich base for the cutlets. They are typically pounded thin to ensure even cooking and a tender texture.
- Panko Breadcrumbs: Add a light, crispy texture to the exterior of the cutlets. Panko breadcrumbs are larger and flakier than traditional breadcrumbs, which helps create a crunchier coating.
- Salt: Enhances the natural flavors of the chicken and the breading.
- Black Pepper: Adds a mild heat and depth to the seasoning, complementing the chicken well.
- Eggs: Act as a binding agent for the flour and breadcrumbs, ensuring the breading adheres well to the chicken during cooking.
- All-Purpose Flour: Provides the initial coating that helps the egg mixture stick, creating a better surface for the breadcrumbs to adhere.
- Cooking Spray: Used to lightly coat the breaded chicken cutlets before they go into the air fryer, helping achieve a golden, crispy finish without the need for deep frying.
How To Make Air Fryer Chicken Cutlets
Step One: Warm the air fryer to 380°F (190°C) for approximately 3-5 minutes. Cut each chicken breast horizontally into two thinner slices, yielding four pieces altogether.
Step Two: Beat the eggs in a shallow bowl. In another bowl, mix panko breadcrumbs with salt and pepper. Put flour in a third bowl. Coat each chicken piece in flour, dip it in the eggs, and then cover it with the panko mixture, pressing the breadcrumbs to ensure they stick.
Step Three: Arrange the coated chicken cutlets in the air fryer basket in a single layer without overlapping. Lightly mist the chicken cutlets with cooking spray.
Step Four: Air fry at 380°F (190°C) for 23 minutes, turning the cutlets over halfway through, until they are golden brown and fully cooked. Remove the chicken cutlets from the air fryer and let them sit for a few minutes to cool slightly before serving.
Expert Tips For Making Panko Chicken Cutlets
- Even Sizing: Ensure your chicken cutlets are of even thickness to promote uniform cooking. You can pound them with a meat mallet to achieve the desired thickness.
- Pat Dry: Before breading, pat the chicken dry with paper towels. This helps the egg wash and panko adhere better, resulting in a crispier coating.
- Seasoning: Season both the flour and panko breadcrumbs with your favorite spices. This adds extra flavor to your cutlets. Consider adding garlic powder, paprika, or Italian seasoning.
- Double Coating: For an extra crunchy exterior, double-dip the chicken. First, dip it in the flour mixture, then the egg wash, and finally in the panko. Repeat the egg wash and panko steps for an extra-thick crust.
Variations
- Parmesan Crusted Chicken Cutlets: Add grated Parmesan cheese to the breadcrumb mixture for a rich, cheesy flavor.
- Herb-Infused Chicken Cutlets: Mix fresh herbs like parsley, thyme, and rosemary into the breadcrumbs for a fragrant and flavorful crust.
- Spicy Chicken Cutlets: Add cayenne pepper, paprika, or chili flakes to the breading for a spicy kick.
- Lemon Herb Chicken Cutlets: Marinate the chicken in lemon juice, garlic, and herbs before breading for a fresh, zesty flavor.
Best Way To Store Chicken Cutlets
- Cool Completely: Allow the cooked chicken cutlets to cool completely at room temperature. This helps prevent moisture buildup, which can make the cutlets soggy.
- Airtight Container: Place the cooled cutlets in an airtight container or wrap them tightly in plastic wrap or aluminum foil to keep them fresh.
- Refrigerate: Store the container in the refrigerator. Chicken cutlets will stay fresh for up to 3-4 days.
What To Serve With Chicken Cutlets?
- Garlic Mashed Potatoes: Creamy and buttery, they pair perfectly with crispy chicken cutlets.
- Roasted Vegetables: A mix of carrots, broccoli, and bell peppers roasted with olive oil and herbs.
- Air Fried Asparagus: Tender-crisp asparagus complements the texture of the cutlets.
- Coleslaw: Crunchy and tangy coleslaw adds a refreshing contrast to the savory cutlets.
- Steamed Green Beans: Lightly steamed green beans with a touch of butter and salt.
- Cucumber Salad: A fresh salad with a light vinaigrette to balance the meal.
- Corn on the Cob: Sweet and juicy corn on the cob, either grilled or boiled.
Air Fryer Chicken Cutlets Panko Recipe
Crisp, golden, and irresistibly delicious—these Air Fryer Chicken Cutlets with Panko are a must-try! Coated in crunchy panko breadcrumbs, these cutlets cook up perfectly in the air fryer, delivering a satisfying crunch with every bite. It’s a simple, healthier take on a classic favorite!
Serving Size 2 Servings
Ingredients
- 2 Chicken Breasts
- 1/2 cup Panko Breadcrumbs
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 eggs
- 1/4 cup All Purpose Flour
- Cooking Spray
Instructions
- Warm the air fryer to 380°F (190°C) for approximately 3-5 minutes.
- Cut each chicken breast horizontally into two thinner slices, yielding four pieces altogether.
- Beat the eggs in a shallow bowl.
- In a separate shallow bowl, combine the panko breadcrumbs with salt and black pepper.
- Place the flour in another shallow bowl.
- First, coat each piece of chicken in flour, then dip it into the beaten eggs, and finally, cover it thoroughly with the panko mixture, pressing the breadcrumbs into the chicken to ensure they stick.
- Arrange the coated chicken cutlets in the air fryer basket in a single layer without overlapping.
- Lightly mist the chicken cutlets with cooking spray.
- Air fry at 380°F (190°C) for 23 minutes, turning the cutlets over halfway through, until they are golden brown and fully cooked.
- Remove the chicken cutlets from the air fryer and let them sit for a few minutes to cool slightly before serving.
Nutrition
Serving: 1g | Calories: 437kcal | Carbohydrates: 23g | Protein: 57g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 308mg | Sodium: 2179mg | Potassium: 943mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3mg
Notes
Even Sizing: Ensure your chicken cutlets are of even thickness to promote uniform cooking. You can pound them with a meat mallet to achieve the desired thickness.
Pat Dry: Before breading, pat the chicken dry with paper towels. This helps the egg wash and panko adhere better, resulting in a crispier coating.
Seasoning: Season both the flour and panko breadcrumbs with your favorite spices. This adds extra flavor to your cutlets. Consider adding garlic powder, paprika, or Italian seasoning.
Double Coating: For an extra crunchy exterior, double-dip the chicken. First, dip it in the flour mixture, then the egg wash, and finally in the panko. Repeat the egg wash and panko steps for an extra-thick crust.
