Easy Breaded Air Fryer Chicken Cutlets

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These Air Fryer Chicken Cutlets are crispy, crunchy and flavorful. Easy to make and ready in less than 25 minutes, pair them with your favorite sides or add to salads, wraps or sandwiches for the perfect lunch or dinner on busy weeknights.
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4 cooked and browned breaded chicken cutlets on a plate.

With this air fryer chicken recipe, you get juicy chicken breast with a crispy crunchy outside, using no cooking oil. This means lower-fat “fried” chicken with the same great flavor. Easy to make and ready in less than 25 minutes, the whole family will go crazy over this recipe.

For the perfect meal, pair with air fryer butternut squash, gluten-free sweet potato casserole, corn casserole with green chilies, or Greek yogurt mashed potatoes.

For a healthy salad, cut your crispy chicken cutlets into pieces and place on top of a bed of mixed greens and your favorite dressing or add to my favorite faro summer salad.

Ingredients and Substitutions:

These are the main ingredients and substitutions for these Air Fryer Chicken Cutlets. See the recipe card below for the full ingredients list and instructions.

Chicken breast, olive oil spray, breadcrumbs, parmesan cheese, eggs, salt and pepper, garlic and onion powder, basil, oregano and paprika for the chicken cutlets.
  • Chicken Breast: either cut your own chicken cutlets or buy pre cut cutlets.
  • Breadcrumbs: use plain or pre-seasoned Italian.

Variations

Dietary Modifications

  • For dairy-free, omit the parmesan cheese.
  • For gluten-free, use gluten-free breadcrumbs.

How to make crispy air fryer chicken cutlets (a visual step-by-step guide):

Step 1: preheat air fryer

Preheat your air fryer to 400 degrees Fahrenheit.

Step 2: prep breadcrumb mixture

In a shallow bowl, mix breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, smoked paprika, salt, and black pepper (image 1). This will be your coating mixture.

Breadcrumbs, parmesan cheese and seasonings added to a shallow bowl.

Step 3: butterfly chicken

Butterflied raw chicken breast on a cutting board.

Butterfly each piece of chicken breast to create thinner cutlets (image 2). You can also then cut these in half ti give you 2 cutlets.

Butterflied chicken breast with a meat pounder to pound out to even thickness.

Use a meat tenderizer to gently pound them to an even thickness (image 3).

Step 4: coat chicken in egg mixture and dip into breadcrumb mixture

Chicken breast added to the egg mixture to coat.

Dip each chicken cutlet into the beaten egg mixture, ensuring both sides are coated (image 4).

Egg coated chicken added to the breadcrumb mixture to evenly coat.

Press each side of the chicken cutlet into the breadcrumb mixture, making sure the coating adheres well (image 5).

Step 5: place in air fryer

Place the breaded chicken cutlets in a single layer in the air fryer basket, making sure they are not touching (image 6). You may need to cook in batches if there is not enough room. 

Fully coated chicken breast in the air fryer basket to cook.

Step 6: air fry the cutlets

Lightly spray the top of the chicken cutlets with olive oil or avocado oil spray to help them crisp up. Air fry the chicken cutlets for 12-15 minutes, flipping halfway through, until they are golden brown and cooked through (image 7).

Cooked breaded chicken breast in the air fryer basket.

Using a meat thermometer, check the internal temperature, which should reach 165 degrees Fahrenheit for safety. Cooking time will vary depending on the size of your air fryer. They should have a golden crust. 

Step 7: remove and let rest

Remove the breaded cutlets from the air fryer and let them rest for a couple of minutes before serving. Sprinkle with fresh chopped parsley and serve.

Sliced breaded chicken cutlets with broccoli.

Expert Tip!

Meal prep a bunch of this chicken and add to wraps, salads, sandwiches and pasta. This is a great way to always have delicious protein on hand throughout the week.

Recipe FAQs

How to reheat leftover chicken cutlets.

Just spray with cooking spray and pop back into the air fryer until the chicken has warmed through.

How to store your leftover chicken cutlets.

Store leftover cutlets in the refrigerator, covered, for up to 5 days. Cutlets can also be frozen in an airtight container for up to one month.

What to serve with chicken cutlets?

Serve with a side of vegetables and instant pot fettuccini alfredo. Make it into crispy chicken burgers or chop and serve over a salad.

Can I put raw chicken in the air fryer?

You bet!! Make these breaded chicken cutlets or Air Fryer Blackened Chicken by putting the chicken directly in the air fryer and cooking until cooked through.

What is the best temperature to cook chicken in the air fryer?

For this recipe we’re using 400 degrees Fahrenheit! This works terrific for these cutlets.

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

4 cooked and browned breaded chicken cutlets on a plate.

Air Fryer Chicken Cutlets

Danielle Lima
These Air Fryer Chicken Cutlets are crispy, crunchy and flavorful. Easy to make and ready in less than 25 minutes, pair them with your favorite sides or add to salads, wraps or sandwiches for the perfect lunch or dinner on busy weeknights.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

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Equipment

  • 1 Air Fryer

Ingredients
  

  • 1.5 lbs. boneless skinless chicken breast or precut cutlets
  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan cheese grated
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 teaspoon smoked paprika
  • salt and black pepper to taste
  • 2 large eggs beaten
  • olive oil spray
  • fresh parsley (optional) chopped, for garnish

Instructions
 

  • Preheat your air fryer to 400 degrees Fahrenheit.
  • In a shallow bowl, mix breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, smoked paprika, salt, and black pepper. This will be your coating mixture.
  • Butterfly each chicken breast and cut in half to create thinner cutlets. You can also use a meat mallet to gently pound them to an even thickness.
  • Dip each chicken cutlet into the beaten eggs, ensuring both sides are coated.
  • Press each side of the chicken cutlet into the breadcrumb mixture, making sure the coating adheres well.
  • Place the breaded chicken cutlets in a single layer in the air fryer basket, making sure they are not touching. You may need to cook in batches if there is not enough room.
  • Lightly spray the top of the chicken cutlets with olive oil or avocado oil spray to help them crisp up. Air fry the chicken cutlets for 12-15 minutes, flipping halfway through, until they are golden brown and cooked through.
  • Check the internal temperature, which should reach 165 degrees Fahrenheit for safety. Cook time will vary depending on the size of your chicken breast.
  • Remove the chicken cutlets from the air fryer and let them rest for a couple of minutes before serving. Sprinkle with fresh chopped parsley and serve. 

Notes

  • Nutritional information is an estimate and will vary with substitutions. 
  • Each serving is approximately 4.75 oz. each, cooked. As always, it is best to weigh your final and divide by the total servings to get the true serving size.
  • Turn into 6 servings if desired, approximately 3.25 oz cooked.
  • If your air fryer is lacking space, you can cook these in batches. Just keep the first batch covered and while the second batch is resting. Pop back in the air fryer for 2 minutes to get it hot and crispy again. 
  • You can also make a larger batch of these and before cooking, place them in an airtight container or freezer bag and store in the freezer. Then just spray with cooking spray and air fry for 14-17 minutes. Check the internal temperature is 165 degrees Fahrenheit, adjusting time as necessary.


Nutrition

Serving: 4.5oz, cookedCalories: 350kcalCarbohydrates: 13gProtein: 48gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 216mgSodium: 414mgPotassium: 641mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!

4 Comments

  1. 5 stars
    I had just the right amount of an asiago, pecorino, parm, provolone mix left to use, otherwise followed the recipe exactly. It was so very good and so easy to
    make. Thanks!

  2. 5 stars
    I anxiously awaited for this recipe to come out and boy it did not disappoint! Another winner from Danielle!! Both of my daughters gobbled this up with one of them having seconds. My youngest is very picky and she gave it her stamp of approval! Delicious!!!

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