Air Fryer Chicken Cutlets

Equipment

• Air fryer (basket or tray style)
• 3 shallow wide bowls or pie dishes for dredging
• Meat mallet or rolling pin
• Plastic wrap or parchment paper
• Tongs
• High-smoke-point oil spray (avocado oil spray or extra virgin olive oil spray; avoid aerosol cooking sprays containing propellants)

Ingredients

Chicken

• 2 large boneless, skinless chicken breasts (approx. 1 to 1.25 lbs / 450–550g total)
• 1/2 teaspoon fine kosher salt
• 1/4 teaspoon freshly ground black pepper

Station 1: Flour Dredge

• 1/3 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt

Station 2: Egg Wash

• 2 large eggs
• 1 tablespoon Dijon mustard
• 1 tablespoon whole milk or water

Station 3: Breading Mixture

• 3/4 cup panko breadcrumbs (for coarse crunch)
• 1/4 cup traditional Italian-style breadcrumbs (for fine coverage)
• 1/3 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional, for mild warmth)
• 2 tablespoons fresh flat-leaf parsley, finely chopped

For Cooking & Finishing

• Avocado or olive oil cooking spray
• 1 fresh lemon, cut into wedges
• Flaky sea salt (such as Maldon), for finishing

Instructions

1. Halve and Pound the Cutlets

1. Place a chicken breast flat on a sturdy cutting board. Hold your non-knife hand flat on top of the breast. Using a sharp chef’s knife, slice horizontally through the middle of the breast to create two equal cutlets. Repeat with the second breast to yield 4 pieces.
2. Place the cutlets between two sheets of plastic wrap or wax paper.
3. Using the flat side of a meat mallet or a heavy rolling pin, pound each cutlet evenly until it is an even 1/4-inch to 1/3-inch thick throughout. Uniform thickness ensures even cooking so the edges don’t dry out before the center is done.
4. Pat the chicken pieces completely dry with paper towels. Lightly season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. Set Up the Dredging Station

1. Arrange three shallow bowls side-by-side in assembly-line order:
2. Bowl 1 (Flour): Whisk together the all-purpose flour, garlic powder, smoked paprika, and 1/4 teaspoon salt.
3. Bowl 2 (Egg Wash): Beat the eggs, Dijon mustard, and milk together until completely smooth and emulsified.
4. Bowl 3 (Breading): Stir together the panko breadcrumbs, Italian breadcrumbs, grated Parmesan, dried oregano, onion powder, crushed red pepper flakes, and fresh parsley.

3. Dredge the Cutlets

1. Work with one cutlet at a time using the “dry-hand, wet-hand” method:
2. Flour: Dredge the cutlet in the seasoned flour, coating both sides thoroughly. Lift and gently shake off any excess flour.
3. Egg: Submerge the floured cutlet into the egg wash, ensuring every spot is coated. Lift and let the excess drip back into the bowl.
4. Breadcrumbs: Lay the cutlet into the breadcrumb mixture. Mound breadcrumbs over the top and press firmly with the flats of your fingers so the coating adheres tightly. Flip and press firmly on the second side. Transfer to a clean wire rack or plate. Repeat with all cutlets.

4. Preheat and Prepare the Air Fryer

1. Preheat your air fryer to 390°F (199°C) for 4 to 5 minutes. Preheating ensures the hot basket immediately sets the crust and prevents sogginess.
2. Pull out the basket and spray the base lightly with your oil spray.

5. Air Fry to Golden Perfection

1. Place the cutlets in the air fryer basket in a single layer. Do not overlap or stack them; leave a little space between each piece for air circulation. (Most standard 5-to-6-quart air fryers comfortably fit 2 cutlets at a time; cook in two batches if necessary.)
2. Generously spray the top of each cutlet with avocado or olive oil spray. Ensure there are no dry, chalky flour spots remaining—the oil is necessary for the breadcrumbs to brown and crisp up.
3. Cook at 390°F (199°C) for 6 minutes .
4. Open the air fryer, carefully flip the cutlets using tongs, and spray the newly exposed side lightly with cooking spray.
5. Cook for an additional 5 to 6 minutes , until the coating is deep golden brown and the internal temperature reaches 165°F (74°C) on an instant-read meat thermometer inserted horizontally into the thickest part.

6. Rest and Serve

1. Transfer the cooked cutlets to a wire cooling rack rather than a flat plate (a wire rack prevents steam from softening the underside).
2. Allow them to rest for 3 to 4 minutes so the juices redistribute throughout the meat.
3. Sprinkle with a pinch of flaky sea salt and serve immediately with fresh lemon wedges for squeezing over the top.

Nutrition

Calories: 335 kcal · Protein: 37 g · Fat: 10 g · Carbohydrates: 22 g – Dietary · Saturated Fat: 3.5 g – Trans · Fiber: 1.5 g – · Sugar: 1 g · Sodium: 560 mg