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A plate of crispy Air Fryer Chicken Cutlets garnished with chopped herbs and lemon wedges, with a small bowl of herbs and a bottle of oil in the background.

Air Fryer Chicken Cutlets

Author: Mandy Applegate
I make these Air Fryer Chicken Cutlets whenever I want something crispy, satisfying, and on the table fast without heating up a pan of oil. The seasoned breadcrumb and Parmesan crust gets beautifully golden and genuinely crunchy in the air fryer, with juicy, tender chicken all the way through. They go with almost anything: pasta, a fresh salad, or simple roasted vegetables. A squeeze of lemon and some fresh parsley at the end and they taste like a real Italian-American classic. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
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Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Course: Air Fryer, Main Course
Cuisine: American
Keyword: Air Fryer Chicken Cutlets
Servings: 6
Calories: 394kcal

Ingredients

  • 4–6 chicken cutlets ¼ inch thick
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 large eggs + 1 tbsp water
  • 1 ½ cups breadcrumbs
  • ½ cup finely grated Parmesan cheese
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Vegetable oil
  • Lemon wedges and chopped parsley for serving
US Customary - Metric

Instructions

  • Preheat the air fryer to 400°F (200°C).
  • Season the chicken cutlets with salt and pepper.
    4–6 chicken cutlets, Salt and pepper
  • In a bowl, combine the breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
    1 ½ cups breadcrumbs, ½ cup finely grated Parmesan cheese, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning
  • Set up a breading station with three bowls: flour, beaten eggs, and the breadcrumb mixture.
    ½ cup all-purpose flour, 2 large eggs
  • Coat each cutlet in flour, then dip in the eggs, and finally press into the breadcrumbs. Let the breaded cutlets rest for 5–10 minutes.
  • Spray the basket and the chicken on both sides with cooking oil.
    Vegetable oil
  • Arrange the cutlets in a single layer (cook in batches if needed).
  • Air fry for 5–6 minutes per side, or until golden and cooked through.
  • Serve with lemon wedges and parsley.
    Lemon wedges and chopped parsley

Notes

Here are a few things I've learned that make these cutlets come out perfectly every time.
  • Use thin, even cutlets: Cutlets that are about ¼ inch thick cook evenly and quickly in the air fryer without drying out. If yours are thicker, pound them gently between two sheets of plastic wrap.
  • Rest the breaded cutlets before air frying: Letting them sit for 5 to 10 minutes before cooking helps the coating bond to the chicken so it stays put during the flip.
  • Press the breadcrumbs on firmly: Don't just dip and shake. Press the breadcrumb mixture into each side of the cutlet to create a dense, even coating for a better crunch.
  • Spray both sides with oil: Coating the basket and the tops of the cutlets with oil is what gives you that deep golden color. Don't skip it, or the crust can come out pale and dry.
  • Don't skip the flip: Flipping halfway through the cook time, at the 5 to 6-minute mark, is key for getting both sides golden and crispy.
  • Flash-freeze for meal prep: If you want to freeze a batch, first freeze the cooled cutlets on a baking sheet for 1 hour, then transfer them to a container. They won't stick together, so they're much easier to grab one at a time.

Nutrition

Calories: 394kcal | Carbohydrates: 28g | Protein: 46g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 550mg | Potassium: 728mg | Fiber: 2g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 3mg
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