Recipes AirfryerAir Fryer Breaded Chicken Cutlets
Crispy, golden air fryer chicken cutlets with a crunchy breadcrumb crust — juicy inside, no frying oil, no mess. Thin-pounded chicken breast cooks fast and even in the air fryer, so the coating crisps before the meat dries out.
They're endlessly useful: serve them as-is with lemon, slice over a salad, or build a chicken parm or sandwich. A weeknight staple the whole family eats.
Ingredients
Instructions
Make the egg wash
Beat the egg with the garlic, parsley and salt.
Bread
Dip each cutlet in the egg, then press into the breadcrumbs to coat both sides.
Air fry
Arrange in a single layer without overlapping, spray with oil, and air fry at 375°F for 10 minutes. Flip, spray again, and cook 4–5 more minutes until golden and 165°F inside.
- Spraying oil on both sides is what turns the breadcrumbs golden and crisp.
- Don't overlap the cutlets — air needs to reach every side.
- Pound thicker breasts to an even ½-inch so they cook through evenly.
Frequently asked
How long do breaded chicken cutlets take in the air fryer?
Thin cutlets take about 14 minutes total at 375°F, flipping once, until golden and 165°F inside.
How do I keep the breading from falling off?
Press the crumbs on firmly, don't skip the egg wash, and flip gently halfway through.
Can I make chicken parmesan with these?
Yes — top the cooked cutlets with marinara and mozzarella and air fry 2–3 more minutes to melt.
