Crispy Air Fryer Chicken Cutlets

Crispy Air Fryer Chicken Cutlets are the kind of recipe you reach for when you want comfort food without the mess. They’re golden, juicy, and deeply satisfying, yet surprisingly light. Because the air fryer circulates hot air evenly, each cutlet develops a crisp crust while staying tender inside. As a result, you get classic fried-chicken flavor using far less oil.

Moreover, this recipe fits perfectly into busy weeknights. The ingredients are simple, the steps are straightforward, and the results are consistently delicious. Whether served with salad, tucked into a sandwich, or paired with roasted vegetables, these cutlets adapt effortlessly.

Interestingly, breaded chicken cutlets have roots in European schnitzels, which were traditionally pan-fried. However, modern air-frying transforms the technique into something faster and cleaner. So while the flavors feel nostalgic, the method feels refreshingly modern. In the end, this is one of those recipes you’ll keep coming back to, because it simply works every time.

Recipe Yield: 4 servings

INGREDIENTS

2 large chicken breasts, sliced into cutlets
1 cup panko breadcrumbs
1/2 cup finely grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
2 large eggs
1 tbsp Dijon mustard
Olive oil spray

INSTRUCTIONS

1. Prepare the chicken:
First, slice each chicken breast horizontally into thin cutlets. Then, gently pat them dry with paper towels to help the coating adhere better.

2. Build the breading stations:
Next, whisk eggs with Dijon mustard in a shallow bowl. In another bowl, mix panko, Parmesan, garlic powder, paprika, onion powder, salt, and pepper.

3. Bread the cutlets:
Now, dip each cutlet into the egg mixture, allowing excess to drip off. Immediately press into the breadcrumb mixture, coating both sides evenly.

4. Air fry to golden perfection:
Preheat air fryer to 400°F (200°C). Lightly spray the basket with oil. Arrange cutlets in a single layer, spray tops lightly, and cook for 9–11 minutes, flipping halfway, until golden and cooked through (internal temperature 165°F).

5. Rest and serve:
Finally, let the cutlets rest for 2 minutes before serving to keep them juicy and crisp.

Helpful Tips to Perfect This Recipe

• Use thin, even cutlets: This ensures quick cooking while keeping the chicken tender and juicy throughout.
• Spray lightly, not heavily: A gentle oil mist helps achieve a golden crust without making the coating soggy.
• Avoid overcrowding: Air circulation is key, so cook in batches if needed for maximum crispiness.