These crispy air fryer chicken cutlets have a golden, Italian-herb breadcrumb coating and a thin, tender center. Preheat the air fryer to 390°F (199°C), then cook the cutlets for about 10–12 minutes per batch, flipping halfway through. Butterflying and pounding the chicken to an even ¼-inch thickness helps the coating brown without leaving a thick center undercooked.
Ingredients
- 1 lb boneless, skinless chicken breasts (about 2 medium breasts)
- ½ cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1 cup plain panko breadcrumbs
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil, for brushing
How To Make It
- Slice each chicken breast horizontally into two cutlets. Place them between sheets of plastic wrap or parchment and gently pound to an even ¼-inch thickness. Pat dry with paper towels.
- Put the flour in a shallow dish. Beat the egg with the water in a second dish. In a third dish, combine the panko, Italian seasoning, garlic powder, salt, and pepper.
- Coat each cutlet lightly in flour, shaking off the excess. Dip it in the egg, then press it into the seasoned panko on both sides. Brush the breaded cutlets lightly with the olive oil, covering any dry patches.
- Preheat the air fryer to 390°F (199°C). Arrange the cutlets in a single layer with space between them; cook in batches if needed. Air fry for 10–12 minutes per batch, flipping halfway through. Check the thickest part of each cutlet with an instant-read thermometer inserted from the side. Cook until it reaches 165°F (74°C); add time as needed rather than relying on the crust’s color.
- Transfer to plates and serve warm. If you like, let the cutlets sit for 2 minutes before slicing to keep the crust intact; no safety rest is required once they reach the stated internal temperature.
Tips
Keep the cutlets close to the same thickness so they finish at roughly the same time. A crowded basket traps moisture and can leave the breading soft, so give each piece a little breathing room. If you spot pale, dry crumbs when you flip, brush them with any remaining olive oil. Air fryers vary, so begin checking near the end of the suggested time and use the thermometer reading to decide when each cutlet is done. These are fresh, unstuffed cutlets—not frozen stuffed breaded chicken, which needs its package’s cooking directions.
Add a squeeze of lemon and dinner is ready.
