Crispy Chicken Cutlets
Tender juicy chicken breasts coated in a crunchy golden crust make these crispy chicken cutlets perfect for quick dinners, meal prep, or entertaining guests. Easy to customize and fast to prepare!
Equipment
- Air Fryer
- Three Bowls
Ingredients
Chicken Cutlets
- 1 lb boneless skinless chicken breasts sliced thin
- 1 tsp salt to taste
- to taste freshly ground black pepper
Breading
- 1/2 cup flour seasoned with salt
- 2 large eggs beaten
- 1 tbsp hot sauce optional, added to eggs
- 2 cups panko breadcrumbs seasoned with salt
Finishing
- as needed avocado oil spray for crisping
Instructions
- Slice the chicken breasts into three thin cutlets each. Season with salt and pepper.
- Prepare three bowls: one with seasoned flour, one with beaten eggs mixed with hot sauce (optional), and one with seasoned panko breadcrumbs.
- Coat each chicken piece in flour, shake off excess, dip in egg mixture, then press firmly into panko breadcrumbs. Repeat for all pieces.
- Lightly spray each breaded cutlet with avocado oil to keep them crispy and moist.
- Preheat the air fryer to 375°F. Place cutlets in a single layer and cook for 6 minutes.
- Increase the air fryer temperature to 400°F and cook for another 2-3 minutes until golden and internal temperature reaches 165°F.
- Remove and serve immediately with your favorite sides or sauces.
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Notes
For extra crunch, double-dip cutlets in egg and panko. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.