Air Fryer Chicken Cutlets with Crispy Panko
Thin chicken cutlets are marinated, breaded with panko and Parmesan, then air fried at 380°F for a crunchy, golden crust. This quick weeknight main cooks in about 12 minutes and stays crisp without deep frying. Perfect for meal prep or pairing with simple sides like salad or veggies.
Equipment
- Air fryer
- Meat mallet
- Shallow dishes for dredging
- Olive oil spray mister
- Instant-read thermometer
- Wire rack insert (for air fryer)
- Tongs
Ingredients
- 2 breasts boneless, skinless chicken breasts 8 oz each, trimmed; pound to even thickness
- 1/4 cup Italian-style vinaigrette for marinating
- 1 large egg lightly beaten
- 3/4 cup whole-wheat panko breadcrumbs seasoned; panko preferred for extra crunch
- 2 tablespoons Parmesan cheese finely grated; or Romano
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- as needed olive oil spray for basket and cutlets
Instructions
- Pound chicken breasts to about 1/2-inch even thickness using a meat mallet; cover with plastic wrap to prevent splatter.
- Marinate chicken in Italian-style vinaigrette for at least 10 minutes, then pat dry with paper towels.
- Set up a dredging station: one shallow dish with beaten egg; a second dish with panko, Parmesan, dried Italian herbs, garlic powder, and salt mixed together.
- Dip each chicken breast in the egg wash, letting excess drip off. Press firmly into the panko mixture to coat both sides thoroughly.
- Preheat the air fryer to 380°F for 3 minutes for even cooking.
- Lightly spray the air fryer basket (or wire rack insert) with olive oil. Place cutlets in a single layer without overlapping.
- Spray the tops of the cutlets generously with olive oil spray to encourage browning.
- Air fry at 380°F for 12 minutes total, flipping at the 6-minute mark. After flipping, spray the second side with oil.
- Cook until the internal temperature reaches 165°F in the thickest part using an instant-read thermometer.
- Let cutlets rest for 2 minutes before serving to set the coating.
Notes
- For extra crispiness, avoid opening the basket before 6 minutes and cook in a single layer.
- If your air fryer runs hot, start checking at 10 minutes to prevent over-browning.
- Try variations: add 1 teaspoon Cajun seasoning to the panko for a spicy kick, or double the Parmesan and add rosemary for a cheesy herb crust.
- Gluten-free: swap panko with almond flour (spray extra oil).
- Storage: refrigerate up to 3–4 days or freeze up to 2 months; reheat in air fryer at 350°F for 5–8 minutes.
- Serve with Caesar salad, roasted Brussels sprouts, simple pasta with marinara, or lemony arugula.