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!
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Why This Recipe Works
- Crispy & Crunchy – Panko breadcrumbs create the perfect golden crust.
- Quick & Easy – Ready in under 25 minutes with minimal cleanup.
- Healthier Than Frying – All the crisp, none of the excess oil
🥘 Ingredients
- Chicken Breasts – Lean, tender, and perfect for crisping up in the air fryer.
- Panko Breadcrumbs – Light, flaky, and essential for that crunchy, golden coating.
- Eggs – The key binding agent that locks in the breading for an even, crispy texture.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Lemon Herb Chicken Cutlets: Marinate the chicken in lemon juice, garlic, and herbs before breading for a fresh, zesty flavor.
- 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.
🔪 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
- Even Thickness = Even Cooking – Pound chicken to the same thickness for the best results.
- Pat Chicken Dry – Ensures the breading sticks properly.
- Double Dip for Extra Crunch – Re-coat in egg and panko for a thicker crust.
- Don’t Overcrowd the Basket – Airflow is key for crispiness, so cook in batches if needed.
💭 FAQs
Yes, you can substitute regular breadcrumbs for panko, but keep in mind that panko provides a crispier texture. If you prefer a slightly softer coating, regular breadcrumbs will work just fine.
To get a crispier texture, make sure to spray a light coating of cooking spray on the cutlets after breading them. This will help the panko brown evenly and give them that golden, crunchy exterior.
Absolutely! You can bread the chicken cutlets ahead of time and refrigerate them for a few hours. Just make sure to let them come to room temperature before air frying, so they cook evenly.
These cutlets pair wonderfully with a variety of sauces. Classic options include marinara sauce, ranch dressing, or honey mustard. Feel free to experiment with your favorite dipping sauces!
Place the cooled cutlets in an airtight container or wrap them tightly in plastic wrap or aluminum foil to keep them fresh. Store the container in the refrigerator for up to 3-4 days.
🧂Serving Suggestions
Here are some vegetable sides to serve with Air Fryer Chicken Cutlets with Panko:
- Instant Pot Garlic Mashed Potatoes: Creamy and buttery, they pair perfectly with crispy chicken cutlets.
- Air Fryer Roasted Vegetables: A mix of carrots, broccoli, and bell peppers roasted with olive oil and herbs.
- Parmesan Asparagus: Tender-crisp asparagus complements the texture of the cutlets.
- Red Cabbage oleslaw: 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.
- Korean Cucumber Salad: A fresh salad with a light vinaigrette to balance the meal.
- Air Fryer Corn On The Cob: Sweet and juicy corn on the cob, either grilled or boiled.
🍽 Related Recipes
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Air Fryer Chicken Cutlets Panko Recipe
Ingredients
- 2 Chicken Breasts
- ½ cup Panko Breadcrumbs
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 eggs
- ¼ 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.
