The tastiest air fryer chicken cutlets ever! The secret? A quick marinade in zesty Italian dressing, a Parmesan and herb breadcrumb coating, and a crispy air-fried finish. Perfect for pairing with roasted broccoli, a fresh salad, or your favorite grain, this family-favorite recipe is sure to become a weeknight staple!! Original recipe from Gina Homolka.
For all other recipes I’ve shared, check out the blog tab.
Ingredients:
- whole chicken breast: boneless skinless chicken breasts, sliced in half and pounded thin
- seasoning: kosher salt, garlic powder, dry Italian seasoning
- marinade: 1/4 cup Italian dressing or marinade, I used my homemade dressing from Skinnytaste Meal Prep Cookbook, but store bought such as Annie’s will work.
- breading: breadcrumbs and grated Parmesan cheese, panko bread crumbs will also work
- binder: egg, beaten
- olive oil spray
Instructions:
- Slice the chicken breasts in half lengthwise to make 4 cutlets.
- Place chicken on a cutting board, cover with plastic wrap and pound the chicken with a meat mallet to make them each 1/4-inch thick. In a shallow bowl, season with salt, garlic powder, Italian seasoning and marinade with Italian dressing for at least 1 hour (the longer the better).
- Combine breadcrumbs and Parmesan cheese in a shallow bowl.
- Place egg in another shallow bowl. Dip the chicken into the egg, then the breadcrumb mixture. Place on a work surface and spray both sides with oil.
- In a single layer, in batches if needed transfer the cutlets to the air fryer basket and air fryer 400F 4 minutes until the top is golden, then flip and spray the other side, air fry another 3 to 4 minutes, until golden and cooked through. (Remember, air fryers can vary, so always consult your device’s manual and keep an eye on the food, especially the first time you try a new recipe.)
Notes:
*Although you can make them in the oven, if you don’t have an air fryer I suggest lightly pan frying in a skillet instead.