Description
Crispy air fryer chicken cutlets coated in seasoned Panko breadcrumbs and cooked until golden outside and tender and juicy inside. A quick, versatile main dish perfect for busy weeknights.
Ingredients
2 boneless, skinless chicken breasts (about 1½ pounds)
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ cup all-purpose flour
2 large eggs
2 tablespoons water
2 cups seasoned Panko breadcrumbs
Olive oil spray
Instructions
- Slice each chicken breast in half lengthwise to make 4 thin chicken cutlets. If needed, gently pound the cutlets to an even thickness of approximately ½ inch.
- Season both sides of the chicken cutlets with salt, garlic powder, and ground black pepper.
- Prepare three shallow bowls. Place the flour in the first bowl. Whisk the eggs with 2 tablespoons of water in the second bowl. Place the seasoned Panko breadcrumbs in the third bowl.
- Dredge each chicken cutlet in the flour and shake off the excess. Dip it into the egg mixture and let the excess drip off, then press it firmly into the Panko breadcrumbs until evenly coated. Repeat with all cutlets.
- Lightly spray the air fryer basket with olive oil spray. Arrange 2 cutlets in a single layer with space between them, then lightly spray the tops with olive oil spray.
- Air fry at 400°F (200°C) for 8 minutes. Flip the cutlets, lightly spray them again, and cook for another 4 to 6 minutes.
- Check the thickest part of each cutlet with an instant-read thermometer. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Remove the cooked cutlets and repeat with the remaining chicken. Serve immediately while hot and crispy.
Notes
Avoid overcrowding the air fryer basket so hot air can circulate around each cutlet and crisp the breading evenly.
For an Italian variation, mix grated Parmesan cheese and dried Italian seasoning into the Panko breadcrumbs.
For extra heat, add cayenne pepper, smoked paprika, or crushed red pepper to the seasoning.
For a lemon variation, add finely grated lemon zest to the breadcrumbs and serve with fresh lemon wedges.
Plain Panko can be substituted for seasoned Panko; season it with salt, garlic powder, dried herbs, paprika, and black pepper to taste.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
For the crispiest leftovers, reheat in the air fryer at about 350°F (175°C) for a few minutes until thoroughly heated.
Cooked cutlets can be frozen in a freezer-safe container or bag and reheated in the air fryer or oven for the best texture.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 175 mg
