Parmesan Air Fryer Chicken Cutlets
These parmesan air fryer chicken cutlets are the perfect base recipe to add to salads, pastas, sandwiches and more. They’re gluten free, easy to make and much healthier than their deep fried counterpart!
Not lying when I say I make these parmesan air fryer chicken cutlets at least once a week. They’re so easy to make, crispy and taste deep fried without actually being deep fried!
I love serving them with bone broth rice or orzo, some steamed or roasted veggies and some honey mustard on the side.
These chicken cutlets are juicy, crispy and perfect for a simple weeknight dinner. If you love this recipe, try my gluten free chicken tenders or or popcorn chicken next.
Before we get started…
- When cooking the chicken, be sure to only place in a single layer in your air fryer. This will ensure all sides get nice and crispy!
- This recipe works best with really thinly sliced chicken! You want a really sharp knife for this so it cuts easily.
- I of course used gluten free breadcrumbs, but if you are not gluten free, regular breadcrumbs are fine. I suggest plain – not Italian- since we’re adding our own seasoning.
How to make air fryer chicken cutlets
Preheat your air fryer to 380 Fahrenheit. Cut your chicken breasts in half width wise so you end up with 4 thin breasts.
Whisk up the eggs in a shallow bowl. In a second shallow bowl, add the breadcrumbs, parmesan, salt, pepper and spices.
Dip each chicken breast in the egg mixture, then into the breadcrumb mixture until well coated on both sides.
Add to your air fryer basket and cook in a single layer. You may need to do 2 batches depending on the size of your air fryer.
Spray lightly with an oil spray or brush with a bit of olive oil.
Air fry for 15 minutes or until the internal temperature of the chicken reaches 165 Fahrenheit. Flip halfway. Serve with pasta, salads, veggies, rice etc!
How to store
While these air fryer chicken cutlets are definitely best served fresh, they will keep in the fridge for up to 3 days. I suggest letting them cool completely, then transfer to an air tight container and store.
I like to reheat them in the air fryer until warm through the center – this will help the outside crisp up again as this can get lost while in the fridge.
You can try freezing the chicken, but the breading may not hold up very well when it thaws. I suggest storing for no more than 1 month and reheat in the air fryer right from frozen until warm through the center.
Serving suggestions
My latest obsession is creamy bone broth orzo. I take 1 part orzo to 2 parts bone broth and cook in a bit of garlic and butter, then add in some salt, pepper and parmesan after cooking. You want to cook it like rice, not like pasta so the bone broth gets absorbed into the orzo.
Other ideas are to serve with pasta such as my spicy vodka pasta, but would also be great diced up and serve with my caesar pasta salad.
You can also prepare it more like chicken parmesan and melt some mozzarella on top and serve with your favorite marinara sauce.
Ingredient swaps
Parmesan. To make this dairy free, swap the parmesan with either my homemade dairy free cashew parmesan or use a store bought dairy free parmesan.
Spices. Feel free to get creative here! Paprika, garlic and onion are my favorite basic trio, but you can add in any other dried herbs or spices you like. Cayenne for spice or some Italian seasoning would be delicious.
Chicken. You need chicken breasts here, chicken thighs won’t work! You can pound them super thin, but I suggest just slicing to get that thin texture.
More air fryer recipes you’ll love!
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Parmesan Air Fryer Chicken Cutlets
by: claire cary
These parmesan air fryer chicken cutlets are the perfect base recipe to add to salads, pastas, sandwiches and more. They're gluten free, easy to make and much healthier than their deep fried counterpart!
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Instructions
Preheat your air fryer to 380 Fahrenheit.
Cut your chicken breasts in half width wise so you end up with 4 thin breasts.
Whisk up the eggs in a shallow bowl.
In a second shallow bowl, add the breadcrumbs, parmesan, salt, pepper and spices.
Dip each chicken breast in the egg mixture, then into the breadcrumb mixture until well coated on both sides.
Add to your air fryer basket and cook in a single layer. You may need to do 2 batches depending on the size of your air fryer.
Spray lightly with an oil spray or brush with a bit of olive oil.
Air fry for 15 minutes or until the internal temperature of the chicken reaches 165 Fahrenheit. Flip halfway.
Serve with pasta, salads, veggies, rice etc!
Notes
I of course used gluten free breadcrumbs, but if you are not gluten free, regular breadcrumbs are fine. I suggest plain – not Italian- since we’re adding our own seasoning.
Serving: 1piece / Calories: 247kcal / Carbohydrates: 9g / Protein: 31g / Fat: 9g / Saturated Fat: 3g / Trans Fat: 0.02g / Cholesterol: 165mg / Fiber: 1g / Iron: 1mg