Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten
2 cups panko breadcrumbs
1 tablespoon olive oil or non-stick spray
Fresh parsley or dill, chopped (optional for garnish)
Instructions
Pat chicken breasts dry and season both sides with salt and pepper.
In three separate dishes, combine flour with garlic powder, onions, paprika, paprika, salt, and pepper. Whisk eggs in the second dish. Place breadcrumbs in the third.
Dip each chicken breast into the flour mixture, shaking off excess, then coat with beaten eggs, and press into breadcrumbs until fully covered.
Lightly brush cutlets with olive oil or spray with non-stick spray.
Preheat air fryer to 375°F (190°C). Place cutlets in the basket, ensuring they don’t overlap. Cook for 5 minutes, flip, and cook 4-5 minutes more until golden and cooked through (internal temperature 165°F / 74°C).
Garnish with fresh herbs before serving.
Notes
For extra crispiness, let the battered cutlets rest on a wire rack for 5 minutes post-cooking
Substitute egg with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water) for a vegan option
Adjust air fryer temperature and time for thicker cutlets (add 1-2 minutes per side)
Paprika can be swapped for garlic powder or Italian seasoning to alter flavor profile
- Prep Time: 10
- Cook Time: 12
- Category: Lean Chicken
- Method: Air Frying
- Cuisine: American
- Diet: Omnivorous
Nutrition
- Serving Size: 1 cutlet
- Calories: 280
- Sugar: 1g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg