Air Fryer Chicken Cutlets are a versatile and quick dinner that the whole family will love! The crunchy breaded chicken is lighter than traditional frying methods used to make Chicken Milanese, yet you still get really flavorful, super juicy, crispy chicken.
Why You Will Love This Recipe
Air fryer recipes are quickly becoming my go-to for dinner these days. This little appliance just makes it so easy and saves you from having to scrub oil splatter off every surface of your kitchen.
Quick and Easy - You can have delicious air-fried chicken in just 15 minutes, without having to continuously keep an eye on it. This frees you up to make the rest of your dinner while it cooks.
Perfectly Golden Brown - The air fryer makes it so easy to have perfectly golden fried chicken cutlets, also known as Chicken Milanese, that are crispy on the outside and juicy inside.
Versatile - Keep it simple and serve your breaded cutlets as the main protein along with a vegetable. Or use them in a wrap, on top of green salads. Add some marinara sauce and pasta for Chicken Parmesan. You can even serve it with a dipping sauce like my favorite jalapeno sour cream sauce.
Great for Leftovers - I love to use leftovers of these juicy chicken breasts on top of fresh salads or in wraps for lunches. They can be reheated or served cold.
- Chicken - You can use boneless skinless chicken breasts or chicken cutlets. Chicken tenders also work for this recipe.
- Bread Crumbs - I like to use a combination of regular breadcrumbs and panko for great texture! If you want less crispiness then double the plain breadcrumbs and leave out the panko. For a crispier cutlet add extra panko crumbs. Use flavored breadcrumbs for even more flavor. You can even use your favorite gluten-free breadcrumbs!
- Eggs - Eggs help bind the bread crumbs to the meat. I prefer using the whole egg but you can just use the egg whites if you prefer.
- Seasoning - This recipe is simply seasoned with salt, pepper, and garlic powder. You can add up to 1 teaspoon of Italian seasoning, or your favorite seasoning combination.
What Are Chicken Cutlets?
Chicken cutlets are chicken breasts that have been sliced in half horizontally. You can purchase them from the store already cut, or make your own using boneless, skinless chicken breast.
To make your own cutlets, place the meat on a cutting board and press it flat with one hand. Use your other hand to guide a sharp knife horizontally through the center of the chicken. Be careful to keep the knife in the middle of the meat so that you do not cut your hand.
If you are using a large breast or it is uneven in thickness then you can cover it with a piece of plastic wrap and pound it with a meat mallet to make it a thin, even piece.
Step One: Whisk the Eggs
- Crack the eggs into a shallow dish or pie plate.
- Whisk until smooth.
Step Two: Mix the Bread Crumbs
- Add the breadcrumbs and seasonings to a separate shallow bowl or pie plate.
- Stir to combine.
Step Three: Coat in Eggs
- Place the cutlets into the egg mixture and coat well.
- Remove one piece of chicken from the egg mixture and let the egg excess drip off.
- Dip the cutlets one at a time into the egg mixture and then into the breadcrumb mixture so they are coated well. Set the dipped chicken on a plate and repeat with the remaining pieces.
Step Four: Coat in Breadcrumbs
- Place the chicken into the breadcrumb mixture and turn to coat.
- Press the mixture firmly into the meat.
- Set the dipped chicken onto a plate.
- Repeat with remaining pieces.
Why is the breading falling off my chicken?
There are a few possible culprits that could cause your breading to fall off of the chicken. Here is what they are and how to remedy them.
- Your chicken was too wet. Wet doesn't stick to wet so dry the cutlets with a paper towel before placing them into the eggs.
- It had too much egg mixture left on. Allow the excess egg to drip off of the chicken before coating it in crumbs.
- You handled it too much. The more you handle the chicken the more opportunity that there is for the breading to be disturbed. Just flip it once, halfway through baking. Use a large spatula to remove the cutlets from the basket.
Expert Tip: Let the breaded chicken rest for 15 minutes on a plate before placing it in the air fryer. This will give the breading time to adhere to the chicken and will help keep it from falling off.
How Long to Cook Chicken Cutlets
Chicken cutlets should be cooked in the air fryer at 400°F (200°C) for about 10 minutes.
To cook the cutlets, spray the basket with avocado oil or your favorite oil spray. Place the chicken in the basket in a single layer, leaving a little bit of room between each piece so that the air can circulate. Cook for 5 minutes, then flip them and cook an additional 5 minutes. The cooking time may vary based on your air fryer model, so use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).
Expert Tip: Depending on the size of your air fryer you may need to work in batches. You can keep the finished chicken warm by wrapping it in aluminum foil and placing it in a warm oven while you finish the remaining pieces.
How to Serve
- Serve over a bed of spaghetti or angel hair pasta along with marinara sauce and a sprinkling of fresh Parmesan cheese.
- Pair with mashed potatoes, green beans, corn, and dinner rolls for a traditional and easy dinner.
- Have a quick and easy lunch with sliced cutlets over a bed of mixed greens and your favorite vegetables.
- Use a hoagie roll with your favorite sauce and condiments to make delicious chicken sandwiches. Enjoy with a side of french fries or chips for an easy weeknight meal.
- Enjoy as the main dish alongside a salad like the Spinach Caprese Salad or a Kale Crunch Salad.
Refrigerate the cooked chicken cutlets in an airtight container for up to five days. It will also keep in the freezer for up to three months.
The best way to reheat any fried chicken is to use the air fryer again or cook it in a skillet so it doesn't get soggy. Air fry at 350°F (177°C) for 5 minutes, or until heated through.
Yes, you can dredge the pieces of chicken ahead of time. Cover them tightly in a casserole dish and refrigerate for up to two days then air fry before serving. You can also meal prep cooked chicken cutlets and store in the refrigerator for up to 5 days.
If you're trying to stick to healthy eating guidelines then air frying is going to be a better option than traditional deep frying methods because you are not submerging the breaded chicken breast cutlets in fatty oils and grease.
More Air Fryer Recipes
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Air Fryer Chicken CutletsRecipe by:
- 1 pound chicken cutlets
- ½ cup plain bread crumbs 56 grams
- ½ cup panko bread crumbs 42 grams
- 2 eggs
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Avocado or olive oil spray
- Ensure that your chicken breast cutlets are of even thickness. If they are not, place between two sheets of parchment paper and pound with a mallet.
- Whisk eggs in a shallow bowl or pie plate, then set aside.
- In a separate shallow bowl or pie plate, mix the bread crumbs and seasonings.
- Working with one cutlet at a time, dip the chicken into the egg mixture. Wipe off any excess egg.
- Place the egg-covered chicken into the bowl of seasoned bread crumbs. Turn the chicken over to coat completely with the bread crumbs, and press the crumbs into the chicken firmly. Set onto a plate and continue with the remaining chicken cutlets.
- Preheat air fryer to 400°F (200°C). Spray the bottom of the air fryer with cooking spray.
- Place the chicken cutlets in your air fryer basket in a single layer. You may need to work in batches, depending on the size of your fryer. Spray the top of the chicken cutlets with cooking spray.
- Cook the chicken for 5 minutes, then flip the pieces over and spray them again. Cook an additional 5 minutes or until they reach an internal temperature of 165°F (74°C). Remove the chicken to a plate and cover with foil to rest while you cook the remaining chicken pieces.
- The exact weight of your bread crumbs and panko crumbs may vary by brand.
- Store leftovers in the refrigerator for 5 days, or in the freezer for up to 3 months.
- You can keep the chicken warm in a 200°F (93°C) oven if you are working in batches.