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Jump to RecipeThese air fryer chicken cutlets are crispy, golden and juicy, and they are ready in under 20 minutes. Thin chicken breast cutlets are seasoned, dipped in egg and coated in a crunchy mix of panko, Italian breadcrumbs and Parmesan, then air fried with just a light spray of oil. You get all the crunch of fried chicken without the mess, splatter or extra oil, making them a healthier weeknight favorite the whole family will love.
Serve them with lemon wedges, on sandwiches, over salads or with pasta. For more crispy chicken dinners, try my air fryer stuffed chicken breasts, crispy popcorn chicken or garlic Parmesan chicken skewers.
Why You Will Love These Air Fryer Chicken Cutlets
- Crispy without deep frying. Panko and the air fryer do the work.
- Quick. On the table in under 20 minutes.
- Healthier. Less oil and fewer calories than pan fried cutlets.
- Family friendly. Kids and adults both love them.
- Versatile. Great for chicken Parmesan, sandwiches, salads and wraps.
Ingredients You Will Need
Exact amounts are in the recipe card below.
- Chicken breasts: sliced in half horizontally into thin cutlets, or store bought thin sliced breasts.
- Seasonings: salt, pepper, garlic powder, paprika and Italian seasoning.
- All purpose flour: helps the egg stick.
- Eggs and Dijon mustard: the mustard adds flavor and helps the coating cling.
- Panko breadcrumbs: for extra crunch.
- Italian breadcrumbs: finer crumbs fill the gaps for an even crust.
- Grated Parmesan cheese: adds savory flavor and browning.
- Olive oil spray: essential for golden, crispy results.
- Lemon wedges and parsley: for serving.
How to Make Air Fryer Chicken Cutlets
1. Make the cutlets
Place a chicken breast flat on a cutting board, press down gently with your palm and slice it in half horizontally with a sharp chef knife to create two thin cutlets. Cover with plastic wrap and pound to an even 1/4 to 1/2 inch thickness with a meat mallet. Even thickness is the key to fast, even cooking.
2. Season
Pat the cutlets dry and season both sides with salt, pepper, garlic powder, paprika and Italian seasoning.
3. Set up a breading station
Set out three shallow bowls: one with flour, one with the eggs whisked with the Dijon mustard, and one with the panko, Italian breadcrumbs and Parmesan mixed together.
4. Bread the chicken
Dredge each cutlet in flour and shake off the excess. Dip it into the egg, letting the excess drip off, then press it firmly into the crumb mixture on both sides. Place the breaded cutlets on a plate and let them rest for 5 minutes so the coating sets.
5. Air fry
Preheat the air fryer to 400°F. Spray the basket and both sides of each cutlet generously with olive oil spray. Arrange the cutlets in a single layer without overlapping; cook in batches if needed. Air fry for 5 minutes, flip, spray again and cook for 3 to 5 minutes more, until golden and crispy and the chicken reaches 165°F on an instant read thermometer.
6. Serve
Rest for 2 minutes, then serve with lemon wedges and a sprinkle of fresh parsley.
Tips for the Crispiest Cutlets
- Pound evenly. Thin, even cutlets cook quickly and stay juicy.
- Use oil spray. Dry breadcrumbs will not brown without a light coat of oil.
- Do not crowd the basket. Air needs to circulate for a crispy crust.
- Press the crumbs on firmly. It helps the coating stay put.
- Flip halfway. Both sides get evenly golden.
Why Mix Panko and Italian Breadcrumbs?
Panko breadcrumbs are made from crustless bread that is processed into large, airy flakes. They absorb less oil and create an extra light, crunchy coating. Italian breadcrumbs are finer and already seasoned with herbs and garlic. Using a mix gives you the best of both: the panko provides crunch while the finer crumbs fill in the gaps, creating an even, well seasoned crust that stays on the chicken. Parmesan adds savory depth and helps the coating turn deep golden brown. If you only have one type, panko alone gives the crispiest results.
No Air Fryer? Bake or Pan Fry
To bake, place a wire rack on a sheet pan, spray it with oil and arrange the breaded cutlets on top. Spray the cutlets well and bake at 425°F for 15 to 18 minutes, flipping halfway, until golden and cooked through. To pan fry, heat 1/4 inch of oil in a large skillet over medium high heat and cook the cutlets for 3 to 4 minutes per side until deep golden. Drain on a wire rack. Both methods work well, though the air fryer gives the best crunch with the least oil.
Ways to Use Chicken Cutlets
- Chicken Parmesan: top with marinara and mozzarella and air fry for 2 minutes more until melted.
- Sandwiches: layer on a toasted roll with lettuce, tomato and mayo or pesto.
- Salads: slice over Caesar or Greek salad.
- Pasta: serve with lemon butter spaghetti or tomato pasta.
- Chicken Milanese: top with an arugula, tomato and lemon salad.
- Wraps: slice and roll into tortillas with ranch and vegetables.
Are Air Fryer Chicken Cutlets Healthy?
Yes, they are a lighter take on a classic. Air frying uses only a light spray of oil compared with the several tablespoons needed for pan frying or the large amount used in deep frying, which saves a significant number of calories and fat. Chicken breast is a lean protein, providing about 35 grams per serving. For a lower carb version, use crushed pork rinds or almond flour mixed with Parmesan instead of breadcrumbs.
How to Butterfly and Pound Chicken Breasts
Store bought chicken breasts are often very thick at one end and thin at the other, which leads to uneven cooking. Turning them into cutlets solves the problem. Place the breast on a cutting board with the thicker side facing your knife hand. Hold it flat with your palm and slice horizontally through the middle, keeping the knife parallel to the board, to create two thinner pieces.
Then place the cutlets between two sheets of plastic wrap or inside a zip top bag and pound them gently from the center outward with the flat side of a meat mallet or a rolling pin until they are an even thickness. This not only helps them cook quickly and evenly but also makes them more tender.
Air Fryer Tips for Breaded Chicken
Every air fryer is a little different, so it is worth checking the first batch a minute or two early. Basket style air fryers usually cook faster than oven style models. Line the basket with a perforated parchment liner if your breading tends to stick, but avoid solid foil, which blocks the air flow.
Spraying the cutlets with oil is what makes the coating golden; a pump oil mister or an oil spray works best. Keep cooked batches warm and crispy on a wire rack in a 200°F oven while you finish the rest.
Common Mistakes to Avoid
- Skipping the flour. Without it, the egg and crumbs can slide off.
- Using thick chicken breasts. The outside burns before the inside is done.
- Not preheating. A preheated air fryer gives crispier results.
- Stacking the cutlets. Overlapping pieces steam and turn soggy.
Variations
- Lemon pepper: add lemon zest and lemon pepper to the crumbs.
- Spicy: add cayenne or Cajun seasoning.
- Gluten free: use gluten free flour and breadcrumbs.
- Herb crusted: add fresh parsley and thyme to the crumbs.
- Turkey or pork: use thin turkey or pork cutlets.
What to Serve With Chicken Cutlets
Serve with roasted potatoes, mashed potatoes, steamed green beans, a crisp Caesar salad, lemon orzo or buttery pasta. A simple arugula salad with lemon vinaigrette is a classic pairing.
Storage and Reheating
- Refrigerator: store in an airtight container for up to 4 days.
- Reheating: air fry at 375°F for 3 to 5 minutes to restore the crunch.
- Freezer: freeze cooked cutlets for up to 3 months and reheat from frozen at 380°F for 8 to 10 minutes.
- Freeze raw breaded cutlets: freeze on a sheet pan, then bag. Air fry from frozen at 380°F for 12 to 15 minutes.
Frequently Asked Questions
How long do chicken cutlets take in the air fryer?
About 8 to 10 minutes at 400°F, flipping halfway.
Why is my coating not crispy?
Spray the cutlets well with oil and do not overcrowd the basket.
Can I use chicken tenders?
Yes. Cook for 8 to 10 minutes, flipping halfway.
Do I need to flip them?
Yes. Flipping helps both sides turn golden.
Can I make them without eggs?
Yes. Use mayonnaise or Greek yogurt to help the crumbs stick.
What temperature should chicken reach?
165°F in the thickest part.
Final Thoughts
These air fryer chicken cutlets are crispy, juicy and ready in minutes. With a simple Parmesan panko coating and a light spray of oil, they are a healthier version of a classic that works for everything from weeknight dinners to sandwiches and salads.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 37 g |
| Carbohydrates | 22 g |
| Fat | 10 g |
| Saturated Fat | 3 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 720 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Air Fryer Chicken Cutlets (Crispy and Breaded)
Ingredients
Method
- Slice the chicken into thin cutlets and pound to an even 1/4 to 1/2 inch.
- Season with salt, pepper, garlic powder, paprika and Italian seasoning.
- Dredge in flour, dip in egg whisked with Dijon, then press into the crumb and Parmesan mix. Rest 5 minutes.
- Spray with oil and air fry at 400°F for 5 minutes, flip, spray and cook 3 to 5 minutes more until 165°F.
- Serve with lemon wedges and parsley.
