This Italian Chicken Cutlets recipe pairs tender chicken with seasoned breadcrumbs for a quick, satisfying meal.
Growing up in Kenya, chicken was a delicacy. We rarely had it. Imagine our surprise when we came to America and found out it was so inexpensive and versatile! This easy recipe is an example of how you can elevate the humble chicken breast, bread it, and turn it into a quick weeknight meal that your family will love.
Looking for more easy Chicken recipes? Try Bacon Wrapped Chicken in Air Fryer, Jamaican Fried Chicken, Mini Chimichangas
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Why You'll Love This Recipe
Quick and Easy: Ready in under 40 minutes, this quick weeknight dinner meal is perfect for the whole family.
Healthier Option: Air frying the breaded chicken cutlets uses less oil than traditional frying methods.
Crispy Exterior, Juicy Interior: Achieve the perfect texture without deep-frying.
Versatile: Easily customizable this air fryer Italian Chicken Cutlets recipe with various seasonings and side dishes.
Family-Friendly: A crowd-pleaser made with less mess that even picky eaters will enjoy.
Recipe Ingredients
You’ll need the following ingredients to make this Air Fryer Chicken Cutlets recipe.
Ingredient Notes
Chicken Breasts: Providing lean protein. This recipe calls for pounding them thin for quick, even cooking. You can substitute the chicken breasts with chicken thighs for a juicier option, turkey cutlets, pork chops, or eggplant slices for a different flavor.
Salt and Pepper: These basic seasonings enhance the chicken's natural flavors.
Eggs: Beaten eggs act as a binder, helping the breadcrumbs stick to the chicken. For an egg-free version, you can use buttermilk or a mixture of mustard and olive oil.
Italian Panko Breadcrumbs: Provide a crispy, flavorful coating. For a gluten-free option, use gluten-free breadcrumbs or crushed crackers or corn flakes.Cooking Spray: Helps achieve a golden-brown crust in the air fryer. You can use an oil mister filled with your preferred oil as an alternative.
How To make Italian Chicken Cutlets Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1 Prepare the chicken: Using a sharp knife, cut your raw skinless chicken breasts horizontally all the way through. Place each cutlet between two pieces of plastic wrap and pound them with a meat mallet until they have an even thickness of about ¼ inch.
Step 2 Set up a breading station: In one shallow dish, beat the eggs. In another shallow bowl, add the panko bread crumbs and season them with a pinch of salt and pepper.
Step 3 Bread the chicken: Dip each piece of chicken in the egg mixture, ensuring it's fully coated. Then, press them into the panko breadcrumb mixture, covering both sides completely.
Step 4 Prepare for air frying: Lightly spray the air fryer basket with cooking spray and then place the breaded chicken breasts in the basket in a single layer.
Step 5 Air fry the chicken: Cook the thin cutlets at 375°F (190°C) for 12-15 minutes, carefully flipping them halfway through (after 6-7 minutes). The internal temperature should reach 165°F (74°C) when fully cooked.
Step 6 Rest and serve: Let the cooked golden brown cutlets rest for 5 minutes before serving.
Step 7 Prepare the salad (optional): While the crispy chicken is resting, toss arugula, cherry tomatoes, and red onion (optional) in a bowl. Top with shaved Parmesan, feta cheese, or mozzarella cheese.
Step 8 Serve: Place the chicken on plates, accompanied by the salad if desired. Serve your delicious Italian Chicken Cutlets with a squeeze of lemon juice over the chicken.
Recipe Tips and Tricks
Tips:
Pat the chicken dry before seasoning to help the breading stick better.
Use one hand for wet ingredients and one for dry ones to avoid breading on your fingers.
Don't overcrowd the air fryer basket; I recommend cooking your Italian Chicken Cutlets in batches if necessary.
Let the chicken rest after cooking to retain juices.
Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).
Shake off excess egg before breading to prevent a soggy coating.
Tricks:
Chill the breaded chicken for 15 minutes before air frying for a crispier crust.
Spritz the chicken with oil halfway through cooking for extra crispiness.
For a cheesier crust, add more Parmesan to the breadcrumb mixture.
Use chicken tenders for faster cooking and easy portioning.
Storage and Reheating
Storage:
Allow the chicken to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days or freeze within 2-6 months for best quality.
Refrigerator Reheating:
Reheat your chicken cutlets in the air fryer at 350°F (175°C) for 3-4 minutes, or in a 350°F (175°C) oven for 10-15 minutes until it's heated through.
Freezer Reheating:
Thaw your chicken overnight in the refrigerator, then reheat it as above, adding a few extra minutes to the cooking time.
Microwave Reheating (not recommended for crispiness):
If you have to, I recommend reheating it on 50% power in 30-second intervals until it's warmed through.
Additions
Serve with lemon wedges for a bright, citrusy flavor.
Add herbs like basil or parsley to the breadcrumb mixture.
Serve over pasta with marinara sauce.
Your Questions Answered
Yes, you can place them in a large skillet and pan fry the chicken in oil over medium heat or bake it in a preheated 425°F (220°C) oven for 15-20 minutes, flipping halfway through.
The internal temperature of the chicken should reach 165°F (74°C).
Yes, you can bread the chicken and then refrigerate them for up to 24 hours before cooking.
Certainly! But they may need a slightly longer cooking time because thighs have a higher fat content.
A simple arugula salad, roasted vegetables, or pasta with marinara sauce are all great options.
Absolutely! Try garlic powder, onion powder, or your favorite dried herbs.
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Recipe
Italian Chicken Cutlets
Ingredients
Method
- Using a sharp knife, cut your raw skinless chicken breasts horizontally all the way through. Place each cutlet between two pieces of plastic wrap and pound them with a meat mallet until they have an even thickness of about ¼ inch.
- In one shallow dish, beat the eggs. In another shallow bowl, add the panko bread crumbs and season them with a pinch of salt and pepper.
- Dip each piece of chicken in the egg mixture, ensuring it's fully coated. Then, press them into the panko breadcrumb mixture, covering both sides completely.
- Lightly spray the air fryer basket with cooking spray and then place the breaded chicken breasts in the basket in a single layer.
- Cook the thin cutlets at 375°F (190°C) for 12-15 minutes, carefully flipping them halfway through (after 6-7 minutes). The internal temperature should reach 165°F (74°C) when fully cooked.
- Let the cooked golden brown cutlets rest for 5 minutes before serving.
- While the crispy chicken is resting, toss arugula, cherry tomatoes, and red onion (optional) in a bowl. Top with shaved Parmesan, feta cheese, or mozzarella cheese.
- Place the chicken on plates, accompanied by the salad if desired. Serve your delicious air fryer cutlets with a squeeze of lemon juice over the chicken.
Madhu says
This Italian Chicken Cutlets recipe looks so flavorful! I love how simple yet satisfying it is, definitely adding this to my weeknight dinner ideas!
Comfort Food and Drinks says
It's perfect for a busy weeknight. We know you'll enjoy it! Thank you Madhu!
Kimberly Garrido says
I love that this recipe comes together with just a few ingredients!
Comfort Food and Drinks says
It sure does, and it's crispy and delicious! Thanks for your feedback!
Eva Filer says
This Italian approves this recipe! So delish.