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Crispy, golden Parmesan-panko breading gives these Air Fryer Chicken Cutlets plenty of crunch while the thin chicken stays juicy and tender inside. I pound every cutlet to an even ¼-inch thickness so the chicken cooks quickly and evenly, and the simple coating gets crisp without a flour dredge. They’re an easy weeknight dinner with much less mess than pan-frying.
Table of Contents
- How To Get Crispy Air Fryer Chicken Cutlets Without Flour
- Ingredient Notes
- How Long to Cook Chicken Cutlets in the Air Fryer
- My Tips for Golden, Crispy Breading
- What to Serve with Air Fryer Chicken Cutlets
- Meal Prep and Storage
- More Easy Chicken Dinners
- Air Fryer Chicken Cutlets with Parmesan Panko (No Flour) Recipe
I love crispy breaded chicken, but on a busy weeknight, I want to keep the prep and cleanup manageable. These crispy, breaded Parmesan-panko chicken cutlets give me the crunch I’m after with a much simpler breading process and barely any cleanup.
The secret to the most tender chicken cutlets is pounding them out to a ¼-inch thickness first. This breaks down the chicken so that it’s literally fork-tender.
How To Get Crispy Air Fryer Chicken Cutlets Without Flour
Most chicken cutlet recipes start with a flour dredge, but I skip that step here. The egg gives the panko and finely grated Parmesan enough to cling to, while a light coating of oil helps the crumbs brown in the air fryer. I also pound the chicken to an even ¼-inch thickness so it cooks through quickly and is fork tender.
Here’s what else I love about them:
- Fork tender cutlets. Pounding every piece to ¼ inch makes them super tender and also helps them cook quickly.
- Full of flavor. Parmesan, garlic, onion, paprika, and Italian seasoning go directly into the panko mixture. They’re so good that I even love snacking on them!
- Crispy without frying. My air fryer method helps get them crispy on both sides while keeping the chicken tender.
- No flour. There’s no flour needed in the breading step to get these crispy, flavorful and perfectly moist.
Ingredient Notes
You don’t need anything fancy for these cutlets, but a few ingredient choices make a difference in the coating.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Chicken cutlets: Buying thinly sliced cutlets saves some prep, or you can slice boneless, skinless chicken breasts in half horizontally. Either way, you’ll still want to pound them to an even ¼-inch thickness.
- Panko breadcrumbs: I use plain panko so I can season it myself. Regular breadcrumbs will work, but the coating will be finer and less crunchy.
- Parmesan cheese: Use finely grated Parmesan so it mixes evenly with the panko and clings to the chicken. Long shreds won’t coat the cutlets as evenly.
- Cooking spray: I like avocado oil spray, but olive oil or another neutral cooking spray works, too. Don’t skip it! A light coating helps the breadcrumbs brown instead of staying dry and powdery.
How Long to Cook Chicken Cutlets in the Air Fryer
These ¼-inch cutlets take about 12-15 minutes in a preheated 400°F air fryer, with a flip halfway through. Here’s how I prep and cook them, with full measurements in the recipe card below.
- Prep the chicken. Preheat the air fryer to 400°F. Pound the cutlets to an even ¼-inch thickness, including any you bought thinly sliced. A rolling pin or heavy pan works if you don’t have a meat mallet.
- Whisk the eggs. Add the eggs to a large, shallow bowl and whisk until the whites and yolks are fully combined.
- Mix the coating. In a second shallow bowl, stir together the panko, Parmesan, garlic powder, onion powder, paprika, salt, Italian seasoning, and pepper.
- Coat the cutlets. Dip each cutlet into the egg, letting the excess drip off, then press it into the breadcrumb mixture until evenly coated on both sides.
- Fill the air fryer. Arrange the cutlets in the basket or on the tray in a single layer with space between the pieces, working in batches if needed. Spray the tops with cooking oil.
- Cook the air fryer chicken cutlets. Air fry for about 12 to 15 minutes, flipping halfway through and spraying the other side with oil. Both sides should be golden and crispy, and the chicken should reach 165°F inside. I like to serve them right away while the coating is at its crunchiest.
jamie’s tips
My Tips for Golden, Crispy Breading
- Pat the chicken dry first. Blot the cutlets with paper towels before dipping them in the eggs. Extra moisture makes it harder for the coating to stay put.
- Let the extra egg drip off. You want a thin layer, not chicken dripping with egg. Too much can make the breadcrumbs clump instead of coating evenly.
- Give each cutlet some room. My air fryer fits 4 cutlets, but if yours is smaller or you’re doubling the recipe, cook them in batches. The hot air needs space to circulate around each piece so the breading gets crispy instead of steaming.
- Go lightly with the oil spray. A light mist helps the panko brown, but too much can leave the breading greasy. If you spot any dry patches when you flip the chicken, give those a quick spritz.
- Use a spatula to flip the cutlets. Tongs can pinch and pull off the breading. I like to slide a thin spatula underneath so I can turn the chicken without losing that crispy coating.
- Check the chicken, not just the breading. Just because the outside looks ready doesn’t mean the chicken is cooked through. Use a meat thermometer to make sure the chicken reaches 165°F before taking it out. Since the cutlets are so thin, insert it from the side so the tip reaches the center.
- Rest cooked cutlets on a wire rack. If you’re cooking in batches, a rack lets steam escape underneath the finished chicken. That way, the bottom stays crisp while you wait for the rest.
What to Serve with Air Fryer Chicken Cutlets
While the chicken cooks, I like to make sides that don’t need the air fryer so everything finishes around the same time.
- Salads: My Italian bean salad takes about 10 minutes, and the tangy dressing goes so well with the Parmesan coating. For something even simpler, toss mixed greens with my basil balsamic vinaigrette.
- Vegetables: I love how the flavor and crunch of my Parmesan carrot sticks go with these cutlets. You could also quickly sauté some zucchini or green beans with garlic for an easy side.
- Pasta: Grab whatever pasta you have, like penne, spaghetti, or chickpea pasta, and get the water boiling while you prep the chicken. My cottage cheese pasta sauce comes together while the noodles cook, and I love the creamy sauce with these crispy air fryer cutlets.
- Potatoes, rice, or bread: A microwaved potato, quick rice, or a crusty roll keeps things easy. I also love my creamy ricotta mashed potatoes with these. Get those started while you prep the chicken, then finish mashing while the cutlets rest.
Meal Prep and Storage
I like having a few extra cutlets for lunch the next day. Here’s how to prep ahead and keep the leftovers tasting good.
- Prep ahead: Pound the chicken and mix the dry breading ingredients up to a day ahead. Refrigerate them in separate airtight containers, then coat the chicken right before cooking.
- Refrigerate: Store air fryer chicken cutlets in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze cooked, cooled cutlets on a baking sheet, then transfer them to a freezer-safe bag or container for up to 2 months.
- Reheat: Thaw frozen cutlets overnight in the fridge. I like to pop them back in the air fryer at 350°F to bring back the crunch. Start checking after 3-5 minutes and heat until the chicken reaches 165°F. The microwave works, too, but the breading will be softer.
More Easy Chicken Dinners
If you’ve made and loved these Air Fryer Chicken Cutlets or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Air Fryer Chicken Cutlets with Parmesan Panko (No Flour)
Ingredients
- 1 pound thin sliced chicken cutlets, (3-4 pieces)
- 2 eggs
- 1/2 cup panko breadcrumbs
- 1/2 cup Parmesan cheese, finely grated
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- Cooking spray, like avocado oil spray
Instructions
- Preheat the air fryer to 400°F.
- Pound the chicken cutlets to an even ¼-inch thickness. Pat dry with paper towels.
- Whisk the eggs in a shallow bowl. In a second shallow bowl, mix together the panko, Parmesan, garlic powder, onion powder, paprika, salt, Italian seasoning, and black pepper.
- Dip each cutlet into the egg and let the excess drip off. Press into the Parmesan-panko mixture until evenly coated on both sides.
- Arrange the chicken in a single layer in the air fryer, working in batches if needed. Lightly spray the tops with cooking oil.
- Air fryer until golden and crisp, flipping halfway through and lightly spraying the second side. Cook until the thickest part of each cutlet reaches 165°F, about 12 to 15 minutes.
Notes
- Panko gives the crispest coating. Regular breadcrumbs can work, but the breading will be finer and less crunchy.
- Don’t skip the pounding step. If you don’t have a meat pounder tool, I recommend buying chicken cutlets that are already sliced thinner, and then you can use a heavy object like a heavy pan, a rolling pin, or even a potato masher to pound them. Make sure to do this step even if you buy thinly cut chicken.
- Air fryers vary. Start checking the chicken a little early the first time you make it, especially if your cutlets are very thin.
- For leftovers: Reheat in the air fryer at 350°F for about 3-5 minutes to bring back the crunch.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
