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Crispy Parmesan Crusted Air Fryer Chicken Cutlets

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A quick and easy recipe for perfectly crispy and juicy chicken cutlets coated in a golden Parmesan crust, cooked in the air fryer for a lighter, fuss-free dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to about ½ inch thickness
  • ¾ cup finely grated Parmesan cheese
  • 1 cup panko breadcrumbs (Japanese-style preferred; gluten-free versions available)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (blend of dried oregano, basil, thyme, and rosemary)
  • Salt and pepper to taste
  • 2 large eggs, beaten
  • Olive oil spray (or avocado oil spray)
  • Lemon wedges for serving (optional)

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each breast to about ½ inch thickness. Set aside.
  2. In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Stir well.
  3. In another shallow bowl, beat the eggs until smooth.
  4. Dip each pounded chicken cutlet into the egg wash, letting excess drip off. Then dredge it into the breadcrumb-Parmesan mixture, pressing gently to adhere the crust all over. Place coated cutlets on a plate or tray.
  5. Preheat the air fryer to 400°F (200°C) for about 3 minutes. Spray the air fryer basket lightly with olive oil spray. Arrange chicken cutlets in a single layer without overlapping. Spray the tops lightly with oil.
  6. Cook for 8-10 minutes, flipping halfway through, until the crust is golden and chicken reaches an internal temperature of 165°F (74°C). Adjust time for thickness.
  7. Remove cutlets and let rest for a few minutes on a cooling rack to keep crust crisp. Serve immediately with lemon wedges if desired.

Notes

For best results, pound chicken evenly and do not skip the egg wash to help the coating stick. Lightly spray cutlets with oil before air frying for a golden crust. Flip halfway through cooking. Cook in batches if basket is crowded. Let cutlets rest on a wire rack to keep crust crisp. Reheat leftovers in air fryer at 350°F for 3-4 minutes to restore crispiness. Oven baking alternative: 425°F for 12-15 minutes, flipping halfway.

Nutrition

Keywords: air fryer chicken, crispy chicken cutlets, Parmesan crust, easy dinner, quick chicken recipe, panko chicken, healthy chicken

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