5.0 from 3 votes
Crispy Air Fryer Chicken Cutlets
Perfectly golden in 10 minutes, these air fryer chicken cutlets have endless meal possibilities. Dried thyme and garlic powder give tons of flavor to the crispy exterior, which has a satisfying crunch when you bit into it.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 servings
Calories: 534 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- cooking spray
- salt and pepper
For the Breading
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup Parmesan Cheese grated
- ½ tsp dried thyme
- ½ tsp garlic powder
- ¼ tsp ground black pepper
To Serve (Optional)
- chopped parsley
- lemon slices
- Shaved parmesan
Instructions
- Cut each chicken breast in half lengthwise and pound each piece to an even 1/4-inch thickness. Season the chicken with salt and pepper to taste.
- Preheat the air fryer to 390°F. Spray the air fryer basket with cooking spray.
- Set up three large shallow bowls in an assembly line. Put the flour in the first shallow bowl. In a second wide shallow bowl, whisk together the two eggs. In a third wide, shallow bowl, mix the Panko breadcrumbs, Parmesan cheese, dried thyme, garlic powder and ground black pepper.
- Dredge the first chicken cutlet in the flour and shake off the excess until just a light flour coating remains. Next, dip the chicken into the egg mixture turning it to coat both sides. Let the excess egg drip off. Finally press the chicken firmly into the breadcrumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken cutlets are breaded.
- Transfer chicken cutlets to the air fryer basket and place them in a single layer leaving some space between them. Work in batches if needed.
- Spray the top of the chicken with cooking spray.
- Cook for 5 minutes then flip the chicken and spray the top once again with cooking spray. Cook for 5 to 7 minutes or until the chicken reaches an internal temperature of 165º F. Time will vary depending on the size/thickness of the chicken.
- Remove from the air fryer, if you still have more chicken to air fry, transfer the cooked to a wire rack and keep in a warm oven (about 275ºF) or transfer to serving plates. Serve.
Cup of Yum
To Serve (optional)
- Parmesan cheese, chopped parsley, lemon wedges, honey mustard
Notes
- Don’t overcrowd the basket. For crispy chicken, place cutlets in the air fryer basket in a single layer leaving some space between each piece for air circulation.
- Don’t overcook the chicken: Check the chicken’s internal temperature a few minutes early to prevent overcooking.
- Don’t skip the oil: Always spray your air fryer basket with cooking spray to prevent the food sticking to it.
- Seasonings: You can season the panko breadcrumbs with Italian seasoning, lemon pepper, cajun seasoning or your favorite seasoning.
- Breading Tip: When breading the cutlets, use one hand to dredge the chicken in the dry ingredients (flour and breadcrumbs), and one hand to dip the chicken in the wet ingredient (eggs).
- Store any leftover chicken cutlets in an airtight container in the refrigerator for 3-4 days.
Nutrition Information
Calories
534kcal
(27%)
Carbohydrates
47g
(16%)
Protein
47g
(94%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.04g
Cholesterol
275mg
(92%)
Sodium
823mg
(34%)
Potassium
617mg
(18%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
510IU
(10%)
Vitamin C
1mg
(1%)
Calcium
396mg
(40%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 534
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 47g | 16% |
| Protein | 47g | 94% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 275mg | 92% |
| Sodium | 823mg | 34% |
| Potassium | 617mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 396mg | 40% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.