These air fryer chicken cutlets feature chicken breasts coated in a parmesan and Italian seasoning bread crumb coating before being air fried to crispy perfection. Watch the video belowto see how I make this in my kitchen.
Slice each chicken breast lengthways until you have 8 thin fillets.
Place a sheet of plastic wrap on a chopping board, add two chicken fillets, then add another sheet of plastic wrap. Pound the chicken until around 1/4 inch in thickness. Repeat the process with all the chicken.
Add the flour to one bowl, beaten eggs to another bowl, and in the final bowl, the panko, parmesan cheese, and Italian seasonings.
Season both sides of the chicken with salt and pepper. Moving quickly, dip each chicken fillet in the flour, shake off excess, followed by the eggs, shake off any excess, then to the panko parmesan mix, ensuring all sides are well coated.
Place a single layer of the breaded chicken cutlets in a greased air fryer basket. Spray the chicken cutlets, then air fry for 8 minutes, flip, spray more oil, then cook for another 6-8 minutes, until golden and crispy.
Video
Notes
TO STORE. Wrap the leftover chicken cutlets in plastic wrap before storing them in the refrigerator for 3 to 4 days.TO FREEZE. Once cooled, place the cutlets in a ziplock bag or airtight container and store them in the freezer for up to 6 months. Remember to let them thaw overnight before reheating.TO REHEAT. It’s best to reheat the cutlets in the air fryer or oven at 350°F for 5 to 7 minutes or until they’re crispy again.