Crispy Air Fryer Chicken Cutlets

These crispy air fryer chicken cutlets are a weeknight winner. They cook up in minutes and can be served in so many ways.

  • Prep Time:
    15 minutes
  • Total Time:
    25 minutes
  • Makes:
    8 large cutlets 1x
  • Prep Time:
    15 minutes
  • Total Time:
    25 minutes
  • Makes:
    8 large cutlets 1x
  • Ingredients

    • 2 pounds of chicken breast (whole or pre-sliced fillets) 
    • 1 teaspoon kosher salt
    • ½ teaspoon coarsely ground black pepper
    • 2 large eggs
    • 2 tablespoons mayonnaise
    • 2 cups Panko breadcrumbs
    • 1 cup freshly grated Parmesan cheese
    • 2 teaspoons paprika
    • 1 teaspoon garlic powder
    • Olive oil cooking spray


    1. Prepare and season the fillets. Slice whole chicken breasts in half horizontally and pound to ¼- to ⅙-inch thick. Combine the salt and pepper in a small bowl and season the chicken cutlets on both sides; set aside.
    2. Make the egg mixture. Add the eggs and mayonnaise to a shallow bowl and whisk to combine. 
    3. Prepare the Panko mixture. In a separate, medium-sized shallow bowl, combine the Panko, Parmesan, paprika, and garlic powder and mix until well incorporated. 
    4. Preheat the air fryer to 375°F. If you will be freezing some or all of the chicken fillets, line a baking sheet with parchment paper or foil.
    5. Bread the cutlets. Using a fork, transfer 1-2 chicken fillets to the egg mixture and turn to coat evenly on both sides. With the same fork, transfer the chicken to the Panko bowl. Use a spoon to sprinkle the top of the chicken with the breadcrumb mixture and gently press down on the chicken to help the breadcrumb-mixture stick. Using tongs, transfer the breaded chicken to a clean plate or prepared baking sheet if freezing. (See freezing instructions in the notes section below.) Repeat until all fillets are breaded. Lightly spray both sides of the cutlets with olive oil or cooking spray just before cooking.
    6. Cook cutlets in the preheated air fryer. To cook, air fry the fillets in a single layer at 375°F for about 8 minutes (10 minutes if frozen), or until golden brown on the outside and cooked through. Remove them from the air fryer and allow them to cool slightly. Repeat with the remaining chicken until all cutlets have been cooked.


    Favorite Equipment

    Freezing Instructions

    Place uncooked, breaded cutlets onto a parchment-lined baking sheet in a single layer. Put the baking sheet into the freezer for 1-2 hours. Once the chicken is firm, transfer the uncooked cutlets to a freezer bag, pressing out as much air as possible when sealing, and return to the freezer.

    Ingredient Prep

    • Chicken: Slice and pound the chicken up to 3 days in advance. Store in the refrigerator.
    • Panko mixture: Mix the Panko mixture ahead of time and store in an airtight container in the refrigerator until ready to use.

    Little Helpers

    Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:

    • Toddlers: Let them help prepare the egg and Panko mixture and have fun breading the chicken.
    • Little Kids: All of the above, plus let them preheat and transfer the cutlets into the air fryer —supervised, of course. 😉
    • Big Kids: Give them the recipe and see how they do!

    Nutrition Notes

    Nutrition information calculated is based on using regular mayonnaise and a half-second spray of olive oil on each side of the cutlet. 


    • Serving Size: 1, 4-ounce cutlet
    • Calories: 355
    • Sugar: 0 g
    • Sodium: 818 mg
    • Fat: 15 g
    • Saturated Fat: 4 g
    • Unsaturated Fat: 11 g
    • Trans Fat: 0 g
    • Carbohydrates: 11 g
    • Fiber: 0 g
    • Protein: 42 g
    • Cholesterol: 168 mg

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