Breaded Chicken Cutlets in the Air Fryer

Name: Breaded Chicken Cutlets in the Air Fryer
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Chicken breast 4 slices 1.3 lbs; Type 00 flour 3.5 oz; Breadcrumbs 1.7 cups; Extra virgin olive oil 2 tbsp; Eggs 2; Sweet Paprika to taste; Fine salt to taste; Black pepper to taste; Oregano to taste

Difficulty: Easy
Prep time: 5 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Breaded Chicken Cutlets in the Air Fryer solve a specific weeknight problem: you want something genuinely satisfying, but you don't want to heat the oven or end up with a pile of pans to scrub. The breading is spiced rather than plain, which gives every bite more character and sets these apart from the standard version, and the air fryer turns them golden and light in just a few minutes without any of the heaviness you get from pan-frying.

These air fryer chicken cutlets hold up well however you serve them—alongside oven-baked potatoes, with whatever sauce you have on hand, or tucked into a sandwich, which is worth trying if you haven't. The spiced breading gives them enough flavor to stand on their own, so simple sides work just as well as elaborate ones. They come together fast, suit a crowd, and can land on the table at the last moment without any real effort.

INGREDIENTS

Chicken breast 1.3 lbs (600 g) - 4 slices

Type 00 flour 3.5 oz (100 g)

Breadcrumbs 1.7 cups (200 g)

Extra virgin olive oil 2 tbsp (30 g)

For the eggs: Eggs 2; Sweet Paprika to taste; Fine salt to taste; Black pepper to taste; Oregano to taste

Preparation

How to prepare Breaded Chicken Cutlets in the Air Fryer

To prepare the air fryer chicken cutlets, start by placing the chicken breast slices on a cutting board. If they are too thick, gently pound them with a meat mallet until you get an even thickness of about 3/8 inch. In a shallow dish break the eggs and season with salt 2, black pepper 2 and sweet paprika 3.

Add the dried oregano 4 as well and beat everything with a fork 5. Pour the flour into one tray and the breadcrumbs into another. Coat each chicken slice first in the flour, making sure to cover it completely 6.

Then dip it into the eggs 7 and finally bread it in the breadcrumbs 8, pressing well with your hands so the coating adheres on all sides 9.

Continue this way with all the slices, arranging them as you go on a tray lined with parchment paper 10, then brush them lightly with oil on both sides 11. Preheat the air fryer to 392°F for a few minutes, then place the cutlets in the basket without overlapping (cook 2 at a time, depending on the basket size) 12; we used a 6.5 L (about 6.9 qt) air fryer.

Cook at 392°F for 10 minutes, turning the cutlets halfway through cooking, until they are nicely golden and crispy 13. Once ready, serve them immediately while hot, finishing with a pinch of flaky salt and accompanying them with a side of fresh salad 14 15!

Storage

It is recommended to eat the cutlets as soon as they are ready. If any remain, you can store them in the refrigerator in an airtight container for up to one day.

Freezing cooked cutlets is not recommended, but you can freeze raw, breaded cutlets if all ingredients used were fresh.

Tip

For an even tastier result, you can customize the breading by adding herbs, grated cheese or spices of your choice to the breadcrumbs.

Make sure not to overlap the cutlets in the basket: cooking them in a single layer will give you even browning and perfect crispiness.

For the translation of some texts, artificial intelligence tools may have been used.

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