Air-Fryer Chicken Cutlets

Crispy chicken cutlets that your whole family will absolutely love! These golden beauties cook up perfectly in your air fryer with way less oil than traditional frying. You’ll get that amazing crunch we all crave without the guilt!

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 25 minutes, Serves: 4 people.

Nutrition Profile: Low-Carb, Nut-Free, Soy-Free, High-Protein, Egg-Free.

Nutrition Facts (per serving): 234 Calories, 7g Fat, 11g Carbs, 30g Protein.

Ingredients You’ll Need

Whole-wheat or gluten-free panko breadcrumbs: You’ll need 1 cup of these golden gems. They create that perfect crispy coating we’re after! Use whichever type fits your dietary needs.

Grated Parmesan cheese: Just ¼ cup of this adds amazing flavor to your coating. The cheese helps everything get extra golden and delicious.

Olive oil: One tablespoon helps bind everything together. Plus it gives you that beautiful golden color when it cooks.

Lemon zest: One teaspoon of fresh lemon zest brightens up the whole dish. It adds such a fresh, zesty kick that makes everything pop!

Whole buttermilk: You’ll need ½ cup for dredging the chicken. This helps the coating stick perfectly and keeps the chicken super tender.

Chicken breast cutlets: One pound gives you 4 nice cutlets. Make sure they’re about the same thickness so they cook evenly.

Salt: Half a teaspoon seasons the chicken just right. Don’t skip this step – it makes all the difference!

Ground pepper: Another ½ teaspoon adds that perfect little kick. Fresh ground pepper works best if you have it.

How to Make Air-Fryer Chicken Cutlets

Step 1: Combine your panko, Parmesan, olive oil, and lemon zest in a shallow dish. Mix everything together really well so the oil coats all the breadcrumbs. Pour your buttermilk into another shallow dish right next to it.

Step 2: Preheat your air fryer to 375°F for about 5 minutes. While it’s heating up, coat the basket with cooking spray so nothing sticks. This little step saves you so much cleanup later!

Step 3: Sprinkle both sides of your chicken cutlets with salt and pepper. Press the seasonings in gently with your hands so they stick well.

Step 4: Dredge each cutlet in the buttermilk first, letting the excess drip off. Then press it into the panko mixture, making sure to coat both sides really well. Press down firmly so the coating sticks.

Step 5: Place the coated cutlets in your air fryer basket. You might need to work in batches depending on your basket size. Cook for about 5 minutes on each side until they’re golden brown and reach 165°F inside.

Easy and Quick Air-Fryer Chicken Cutlets Version

Want to make this even faster? You can use store-bought seasoned breadcrumbs instead of making your own mixture! Just use 1 cup of Italian-seasoned panko and skip the Parmesan and lemon zest. You’ll still get delicious results in the same amount of time, and it’s perfect for busy weeknights when you need dinner on the table fast!

Serving Ideas

These crispy cutlets make a complete meal when you serve them with a fresh side salad. Try them with roasted vegetables or creamy mashed potatoes too. They’re also amazing sliced up on top of pasta with marinara sauce!

Storage

Store leftover cutlets in the fridge for up to 3 days in a covered container. To reheat, pop them back in the air fryer at 350°F for 2-3 minutes to get that crispiness back. You can also freeze them for up to 3 months!

Substitutions

No buttermilk? Regular milk mixed with a tablespoon of lemon juice works great! You can swap the Parmesan for any hard cheese you like. If you’re avoiding dairy, try nutritional yeast instead of cheese for that savory flavor.

Pro Tips

Even Thickness: Pound your cutlets to the same thickness so they cook evenly every time.
Don’t Overcrowd: Give each cutlet space in the basket – crowded chicken won’t get crispy!
Check Temperature: Always use a meat thermometer to make sure you hit that safe 165°F.
Let Them Rest: Let the coated cutlets sit for 2-3 minutes before cooking – the coating sticks better!

FAQs

Can I make these without an air fryer?

You bet! Bake them in a 425°F oven for about 12-15 minutes, flipping halfway through. They’ll still turn out crispy and delicious!

What if my chicken cutlets are too thick?

No worries! Just pound them down to about ½ inch thick using a meat mallet or rolling pin. This helps them cook evenly and stay tender.

Can I prep these ahead of time?

Sure! You can bread the cutlets up to 4 hours ahead and keep them in the fridge. Just cook them when you’re ready to eat for the best results.

Why isn’t my coating staying crispy?

Make sure you’re not overcrowding the basket and that your air fryer is fully preheated. Also, don’t skip the cooking spray – it really helps with that golden crispiness!