Chicken Cutlets. I’ve been eating them since I was able to eat solid foods. They are a staple in our family and not only easy to make, but SO versatile. Eat them plain, with ketchup, with some balsamic reduction drizzle, on a sandwich or in a hoagie, turn ’em into chicken parm, throw some broccoli rabe and melted cheese on ’em… heck, you can even eat ’em cold!

Chicken Cutlets are the most requested meal in my house. My boys can easily eat a dozen of them. Hunter even said one day, “Mom, you’re going to teach our wives how to make chicken cutlets, right??” That one made my heart melt.

Sometimes chicken cutlets can get scary bc most people fry them in hot oil. I personally prefer them in the air fryer. You get the same result without the oil or the mess!

So today, we’re making Chicken Cutlets in the Air Fryer! You can head over to my Instagram for a quick reel showing a tutorial of how to make them and my own personal recipe is below!

For reference: I have the InstantPot 10qt Vortex Plus Air Fryer Oven – I shared a review of it HERE

Ingredients

3-4 chicken breasts – trimmed and cut widthwise to make them thinner
2 cups flour
4 eggs
2 cups breadcrumbs
2 cups panko
1tbs olive oil
1tbs garlic powder
1tbs onion powder
1tbs paprika
1tbs oregano
1tbs locatelli
salt and pepper

Directions

Place chicken breast in between wax paper and pound it with a mallet to thin it out – move from the center of the breast out to the edges. To avoid this step, you can also buy thin-sliced chicken breasts. Season chicken with salt and pepper.

Make your dredging stations. I like to use pie plates for this.
1. Flour station: Season flour with pepper.
2. Egg station: beat eggs and season with salt and pepper.
3. Breading Station: Season breadcrumbs and panko with garlic powder, onion powder, paprika, oregano, locatelli, 1tsp salt, 1tbs pepper and olive oil. Mix until oil is evenly distributed through breadcrumbs – won’t be lumpy.

Any easy way to remember the order of dredging is FEB – like the abbreviation for February, but instead Flour, Eggs, Breadcrumbs.

Ok so you first press the chicken into the flour on both sides to coat. shake it then place in eggs and turn to coat. Let an extra drip off then add to breadcrumbs. Coat well, shake excess and add to air fryer.

Now you cook them in the air fryer at 400 for 9 minutes. You can flip em if you want to, but I usually don’t.

They’ll come out a beautiful, golden, crispy brown and then you can do whatever you want with em!

Chicken Cutlet Dinner

served here with Roasted Sweet Potatoes and Half Baked Harvest’s Roasted Bacon Brussel Sprouts with Salted Honey


I really, really hope you make some chicken cutlets after reading this recipe. They are SO good! If you do, please tag me in your pics @jillianrosado so I can see em!

Also, lots of questions have come up on Instagram lately about meal planning so here are some resources to help you meal plan:
How To Meal Plan HERE
Free Meal Planning Printable HERE
Weekly Meal Plans HERE
Some Dinner Ideas HERE


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