Crispy Air Fryer Chicken Cutlets (Printable Version)
Tender chicken cutlets with a crisp, golden coating made quickly in the air fryer.
# Ingredients Required:
→ Chicken
01 -
2 large boneless, skinless chicken breasts
02 -
Cooking spray
03 -
Salt and pepper, to taste
→ Breading
04 -
120 grams all-purpose flour
05 -
2 large eggs
06 -
100 grams Panko breadcrumbs
07 -
50 grams grated Parmesan cheese
08 -
0.5 teaspoon dried thyme
09 -
0.5 teaspoon garlic powder
10 -
0.25 teaspoon ground black pepper
→ Optional Garnishes
11 -
Chopped parsley
12 -
Lemon slices
13 -
Shaved Parmesan cheese
14 -
Honey mustard (optional)
# Guide to Cooking:
01 -
Slice each chicken breast in half lengthwise and gently pound each piece to an even thickness of approximately 0.6 cm. Season with salt and pepper to taste.
02 -
Heat the air fryer to 200°C. Lightly spray the air fryer basket with cooking spray to prevent sticking.
03 -
Set up three shallow bowls: place flour in the first, whisked eggs in the second, and a mixture of Panko breadcrumbs, grated Parmesan, dried thyme, garlic powder, and ground black pepper in the third.
04 -
Dredge each chicken piece lightly in flour, shaking off excess. Dip into eggs, coating both sides and letting excess drip off. Press firmly into the breadcrumb mixture, ensuring an even coating. Repeat for all pieces.
05 -
Place breaded cutlets in a single layer inside the air fryer basket, leaving space between pieces. Work in batches if necessary.
06 -
Spray the top of the cutlets lightly with cooking spray. Air fry for 5 minutes at 200°C.
07 -
Turn the cutlets over, spray the top again with cooking spray, and air fry for an additional 5 to 7 minutes, or until the internal temperature reaches 74°C.
08 -
Transfer cooked cutlets to a wire rack set over a baking sheet and keep warm in an oven preheated to 135°C if cooking in batches. Serve garnished with chopped parsley, lemon slices, shaved Parmesan, and honey mustard if desired.
# Extra Suggestions:
01 -
Pounding the chicken to an even thickness ensures uniform cooking and optimal crispiness.