How to make breaded chicken cutlets in the air-fryer

For a traditional air fryer- lay the prepared breaded cutlets in the preheated air fryer basket, and then spray the tops with olive oil spray on both sides. Air fry at 400 degrees for 10-15 minutes (depending on thickness), or until chicken is cooked throughout. Tips: Don't overcrowd the basket. Flip them half way through cooking time. Generously spray with olive oil cooking spray. Make sure to pre-heat the air fryer. Enjoy!

How to make chicken cutlets in an oven air fryer

For an air-fryer setting in the oven- preheat air fryer to 400 degrees . Place the prepared breaded chicken cutlets on a baking sheet lined with parchment paper. Generously spray both sides with olive oil cooking spray or drizzle with olive oil or melted butter. Bake for 10-15 minutes (depending on thickness), or until chicken is cooked throughout. Flip the cutlets in the middle of cooking to get a nice crust on both sides.

How to make breaded chicken cutlets in the oven

Perhaps you want a light version of chicken cutlets? To bake the cutlets follow the breading instructions in the recipe. Preheat oven to 375 F. Then, lay them on a prepared baking sheet lined with parchment paper, drizzle with olive oil (or spray evenly with cooking spray). Bake at 375 F for about 20-30 minutes (depending on thickness), or until chicken is cooked throughout. Flip the cutlets in the middle of cooking to get a nice crust on both sides.

What temperature should I cook my chicken cutlets?

For an exact temperature- 165 F. An easy way to know chicken is done is to cook until it reaches an internal temperature of 165F when you check with a digital food thermometer. The middle of the chicken will be firm to the touch and not sink in as you press down. The safest measurement is to check the internal temperature.

BEST Breaded Chicken Cutlets (Italian)

Name: BEST Breaded Chicken Cutlets (Italian)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless skinless chicken breasts (about 5-7 oz each breast); 1 tablespoon olive oil; 1 tablespoon butter; 2 eggs, very well beaten; 1/2 cup all purpose flour + 1 tablespoon cornstarch; 1/2 Cup breadcrumbs; Salt and Pepper to taste; 1 lemon cut in slices for garnish

Ingredients

Units Scale

4 boneless skinless chicken breasts (about 5–7 oz each breast)
1 tablespoon olive oil
1 tablespoon butter
2 eggs, very well beaten
1/2 cup all purpose flour + 1 tablespoon cornstarch
1/2 cup breadcrumbs
Salt and Pepper to taste
1 lemon cut in slices for garnish

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Instructions

In three separate shallow bowls place the beaten eggs, flour and cornstarch, and bread crumbs. Dry the chicken and season with salt and pepper.
Dip the chicken in the flour and set aside on a separate plate.
Then, one by one, dip the chicken breasts in the egg and lastly, the bread crumbs. If you want a thicker coating you may repeat the egg and bread crumb mixture again. This will give a thicker crust. OPTIONAL: Before cooking let chicken sit for 30 minutes, on a plate, to dry and let crust mixture harden a bit.
Heat large skillet (make sure the skillet is large enough to fit the four chicken breasts without them overlapping) on medium high heat. Add olive oil and butter.
Brown chicken for 4-5 minutes on each side. DO NOT turn or touch the chicken in between turning. after browned on both sides turn heat to medium- low.
Cook an addition 5 minutes until the chicken is cooked all the way through reaching an internal temperature of 160 degrees F. Take of heat and let it rest for 10 minutes before serving.
The internal temperature will then rise an extra 5 degrees F reaching a final temp of 165 degrees F.
Enjoy with a squeeze of lemon and an extra sprinkle of kosher salt and fresh ground pepper if desired.

Notes

This recipe can easily be doubled or tripled!

Author: Elena Davis
Prep Time: 10 min
Cook Time: 20 min
Category: Savory
Method: Italian
Cuisine: Italian