Air Fryer Chicken Cutlets

air fryer chicken cutlets on a bed of arugula with a lemon wedge.

5 from 1 reviews

Air Fryer Chicken Cutlets are a simple weeknight dinner that can be made in 20 minutes. Thanks to the air fryer, this recipe uses little oil and can also be made gluten and dairy free, making them much healthier than traditional chicken cutlets. Use them in salads, sandwiches, or add sauce and cheese for a simple chicken parmesan! 


Units Scale
  • 1 pound thin-sliced chicken breasts
  • 2 large eggs
  • 1 cup plain breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasonings
  • Olive oil spray


  1. Preheat the air fryer to 380 degrees F 
  2. Next, prepare your breading station. Whisk 2 eggs in a small bowl and pour them into a shallow bowl.
  3. In another medium sized mixing bowl, stir together the bread crumbs, grated parmesan cheese, lemon zest, garlic powder, and Italian seasonings. Once mixed, pour it into a shallow bowl.
  4. Take 1 thinly sliced chicken breast and dip both sides into the egg. Move over to the breading bowl and coat both sides thoroughly, then set on a plate and repeat with remaining chicken
  5. Once preheated, spray the bottom of your air fryer basket with olive oil spray and lay 2-3 pieces of breaded chicken into the basket. (you don't want them to overlap) Air fry at 380F for 10 minutes, flipping at the 5 minute mark and spraying the tops with more olive oil spray.
  6. When both sides are golden brown, use tongs to remove the chicken, set aside on a clean plate, and repeat the cooking process with any remaining chicken.


  • Thin chicken: For the best chicken cutlets, use a very thinly sliced chicken breast
  • Make it gluten free: You can substitute the bread crumbs with your favorite gluten free bread crumbs
  • Don't stack: You want to air fry the cutlets in a single layer, don't stack in order to get the crispiest breading.
  • Cooking time: Cooking time will vary based on the thickness of your chicken. Mine is usually about 1/4 inch thick and cooks for 10 minutes exactly
  • Turn into chicken parmesan: Place cooked chicken cutlets into a baking dish and spoon over warmed pasta sauce. Add slices of mozzarella cheese and broil until the cheese is melty and browned.
  • Storing: Keep any leftovers in an airtight container in the fridge for up to 5 days.

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