Air Fryer Chicken Cutlets
A chicken cutlet is a thin slice of breast, pounded flat and coated in crumbs, and it is the base for chicken parmesan, sandwiches and Italian-American Sunday dinners. Air fryer chicken cutlets turn golden and crisp in about 12 minutes at 400 °F with only a light spray of oil, and the thin meat cooks through before it can dry out. Here is how to slice, pound and bread them so the crust stays put.
- Temperature
- 400°F200 °C
- Total time
- 44min
- Prep time
- 20min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 300kcal
Why the air fryer works for chicken cutlets
Cutlets are thin, so the cooking has to be fast, and the crust has to be done at the same moment as the meat. Pan-frying does that, but with a lot of oil and splatter. The air fryer sets the breading with hot air, and a light mist of oil is enough to toast the crumbs. Because the airflow reaches both sides, you only need to flip once.
The thinness is what defines a cutlet. A whole breast can be 2 inches thick at one end, and that takes a long time to cook through. Slicing it horizontally and pounding it to ½ inch makes it done in 12 minutes. If you want to cook thick breasts whole without breading, use chicken breast, and for a pork version of this method see schnitzel.
How to make chicken cutlets in the air fryer
Tap a time to start a timer.
- Slice and pound Lay each breast flat and, holding a knife parallel to the board, slice it in half horizontally to make 2 thin cutlets (4 in total). Place them between sheets of plastic wrap and pound to an even ½ inch with a rolling pin.
- Set up the dishes Mix the flour, salt and pepper in one shallow dish. Beat the eggs in another. In a third, mix the panko, Parmesan, garlic powder and oregano.
- Bread Pat the cutlets dry. Coat each one in flour and shake off the extra, dip it in egg and let the excess drip off, and press it into the crumbs on both sides until it is fully covered.
- Preheat and spray Preheat the air fryer to 400 °F for . Spray both sides of the cutlets with cooking spray until the crumbs look evenly moist.
- Cook Put 2 cutlets in the basket in a single layer, without overlapping. Cook for , flipping after . Repeat with the other 2, or cook all 4 at once in a 6 qt or larger basket with space between them.
- Check and serve The crust should be deep golden and an instant-read thermometer in the thickest part should read 165 °F. Serve with lemon wedges right away.
Times and temperatures
| Air Fryer Chicken Cutlets | Temperature | Time |
|---|---|---|
| Breaded, ½ inch thickFlip after 6 min | 400 °F (200 °C) | 12 min |
| Thin, ¼ inch | 400 °F (200 °C) | 8–10 min |
| Unbreaded | 400 °F (200 °C) | 8–10 min |
| Reheat | 350 °F (180 °C) | 4–5 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Keep the coating dry-wet-dry. Flour grips the meat, egg grips the flour, and crumbs grip the egg. Skipping the flour is the most common reason for a coating to slide off.
- Rest before cooking. Breaded cutlets that sit on a rack for 5 minutes set the coating and brown better.
- Do not crowd. Overlapped cutlets steam each other. Two at a time in a 5 qt basket gives the best crust.
What to serve with chicken cutlets
Cutlets are also the classic base for chicken parm, but on their own they make a good sandwich on a roll with lettuce and mayo, or a dinner with garlic bread and a green salad. A squeeze of lemon brightens the plain version.
Storing and reheating
Keep cooked cutlets in a sealed container in the refrigerator for up to 3 days. Reheat them in the air fryer at 350 °F for 4–5 minutes, until they are crisp and reach 165 °F in the center. Uncooked breaded cutlets freeze well on a tray; once solid, move them to a bag and cook from frozen at 380 °F for 14–16 minutes.
Variations
- Cutlet sandwich: Tuck a hot cutlet into a toasted roll with lettuce, tomato and a spoonful of mayo or honey mustard.
- Lemon pepper: Replace the oregano with the zest of 1 lemon and 1 tsp black pepper in the crumbs.
- Gluten-free: Use gluten-free panko and a gluten-free flour blend.
- Almond crust: Swap the panko for finely ground almonds and cook at 380 °F for 12–14 minutes.
If it does not turn out right
- The breading comes off
- The chicken was damp or the crumbs were not pressed on. Pat the cutlets dry, coat in flour first, and press the crumbs in firmly with your palm.
- Parts of the crust are pale
- The spray missed some areas. Spray each side until all the crumbs are damp, and avoid stacking cutlets, which blocks the airflow.
- The cutlets are tough
- Pounding too thin, or cooking past 165 °F, dries out the chicken. Aim for ½ inch and check the temperature at 10 minutes.
Questions and answers
How long do you cook chicken cutlets in the air fryer?
About 12 minutes at 400 °F for breaded cutlets that are ½ inch thick, flipped halfway. Thinner cutlets take 8–10 minutes.
Can you cook chicken cutlets in the air fryer without breading?
Yes. Season the pounded cutlets with oil, salt and spices, and cook at 400 °F for 8–10 minutes, flipping once. The meat stays juicy, but it will not have a crust.
Can I make chicken cutlets without flour or egg?
Brush the cutlets with mayonnaise or mustard instead of flour and egg, then press in the crumbs. This gives a surprisingly firm coating.
How do you reheat chicken cutlets?
Place them in the air fryer at 350 °F for 4–5 minutes. The crust crisps up again and the meat warms through to 165 °F.
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