Air-Fryer Chicken Cutlets: Timing For Perfection

Chicken cutlets are a staple in Italian-American homes, usually fried in oil until golden brown. But if you're looking for a healthier alternative, an air fryer is the perfect solution. In this article, we'll explore how long to put chicken cutlets in the air fryer to achieve that crispy, golden texture without the mess and added calories of traditional frying.

How to make chicken cutlets in an air fryer

Chicken cutlets are thin slices of chicken breast, usually breaded and fried. They are a staple in Italian-American homes and are often served with mashed potatoes and corn. Chicken cutlets can be used in sandwiches, salads, or as a base for chicken parmigiana.

Ingredients

• Chicken breast cutlets
• Breadcrumbs (Italian seasoned, Panko, or regular)
• Flour (optional)
• Egg whites or whole eggs
• Olive oil or cooking spray
• Salt
• Pepper
• Any other seasonings of your choice (e.g. garlic powder, Italian seasoning, cayenne)

Method

• Prepare a breading station by pouring the egg whites/eggs into a shallow bowl and the breadcrumbs into another shallow bowl. You can season the breadcrumbs with salt, pepper, and any other seasonings of your choice.
• If desired, you can also add a third bowl with flour to help the breading stick to the chicken.
• Dip each piece of chicken into the egg, and then into the breadcrumbs, ensuring that each piece is thoroughly coated.
• Place the breaded chicken pieces on a piece of wax paper or a plate while you finish coating the rest.
• Spray the basket of your air fryer with olive oil or cooking spray.
• Place the chicken cutlets in the air fryer basket, making sure they are not overlapping. Depending on the size of your air fryer, you may only be able to cook one to three cutlets at a time.
• Spray the tops of the chicken with olive oil or cooking spray.
• Air fry at 390-400°F for 10-15 minutes. Flip the chicken cutlets halfway through the cooking time and spray the other side with olive oil or cooking spray.
• The cutlets are done when they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F.
• Repeat the process with any remaining chicken cutlets.

Tips

• Preheat your air fryer before adding the chicken.
• Don't overcrowd the air fryer basket to ensure even cooking.
• Spray the chicken cutlets generously with cooking spray to achieve a golden, crispy exterior.
• Don't overcook the chicken to prevent dryness.
• You can use parchment paper instead of cooking spray, but it may float up during cooking.

Variations

• Add Parmesan cheese to the breading mixture for a cheesy twist.
• Experiment with different spices and seasonings, such as smoked paprika, cumin, chili powder, or red pepper flakes.
• Try using different types of crumbs, such as Panko breadcrumbs, cornflake crumbs, pretzel crumbs, or chopped pecans.

Storage and Reheating

• Store leftover chicken cutlets in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.
• To reheat, place the cutlets in the air fryer at 350-400°F for 5-10 minutes until heated through and crispy.

Enjoy your delicious and crispy chicken cutlets!

How to make chicken cutlets in an oven

Chicken cutlets are a great, healthier alternative to fried chicken. They are super crispy and crunchy on the outside, and tender and juicy on the inside. You can serve them with roasted vegetables, over a salad, or with pasta. Here is a step-by-step guide on how to make chicken cutlets in an oven.

Ingredients:

• Chicken breasts
• Olive oil or avocado oil
• Egg
• Milk
• Breadcrumbs (you can use Italian breadcrumbs, panko breadcrumbs, or gluten-free breadcrumbs)
• Parmesan cheese (freshly grated)
• Garlic powder
• Italian seasoning
• Salt and pepper, to taste
• Cooking spray
• Fresh chopped parsley, to garnish (optional)

Method:

Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. This will prevent the chicken from sticking to the pan.

Slice the chicken breasts in half lengthwise to create cutlets. You can also buy chicken cutlets that are already thinly sliced. Place each cutlet between plastic wrap and pound them to an even thickness of about 1/4 inch.

In a shallow bowl, whisk together the egg, milk, and a pinch of salt and pepper. In a separate shallow dish, combine the breadcrumbs, garlic powder, Parmesan cheese, and Italian seasoning. You can also add smoked paprika for extra flavour.

Dip each chicken cutlet into the egg mixture, then dredge it in the breadcrumb mixture, lightly pressing to coat. Place the coated chicken on the prepared baking sheet and spray with cooking spray.

Bake the chicken cutlets for 15 minutes, then flip them and bake for an additional 5-8 minutes, or until they are golden and cooked through. An instant-read thermometer inserted into the thickest part of the cutlet should read 165°F when they are done.

Sprinkle the chicken cutlets with fresh chopped parsley, if desired, and serve immediately.

Tips:

• Marinate the chicken in the egg and milk mixture for up to overnight for extra tender and juicy cutlets.
• If you want an extra crispy crust, spray the chicken with olive oil or avocado oil spray before baking.
• You can also bake the chicken on a wire rack placed on a baking sheet to ensure even cooking and crispness on both sides.
• To reheat, place the chicken on a baking sheet and warm in the oven at 350°F for 10-12 minutes, or until warmed through. Avoid reheating in the microwave, as this will make the chicken soggy.

How to make chicken cutlets on a stovetop

Ingredients:

• 4 boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 2 tablespoons of a high-heat oil, such as vegetable or canola oil
• Salt and pepper, to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning

Optional Ingredients for Serving:

• Mashed potatoes
• White rice
• Buttered noodles
• Salad
• Ketchup
• BBQ sauce

Instructions:

Start by preparing your chicken breasts. If you are unable to find pre-sliced thin chicken breasts at your local grocery store, you can slice a whole boneless, skinless chicken breast horizontally into two equal pieces. Then, use a meat mallet to pound the chicken to an even 1/4-inch thickness.

Next, create your seasoning mix by combining the salt, pepper, paprika, onion powder, garlic powder, and Italian seasoning with the flour. You can adjust the measurements to your taste preferences.

Dredge the chicken cutlets in the flour mixture, shaking off any excess. Set the dredged cutlets aside while you heat up your cast iron skillet or heavy pan.

Heat the oil in your chosen pan. To check if the oil is hot enough, use the back of a wooden spoon and place it into the heated oil. If bubbles appear around the wood, the oil is ready. If not, continue heating the oil.

Add the chicken cutlets to the hot oil, being careful not to overcrowd the pan. Cook the chicken for about 5 to 7 minutes on each side, or until they are golden brown and reach an internal temperature of 165° F.

Once cooked, remove the chicken from the pan and place it on a serving platter. Keep it covered until you are ready to serve.

Tips:

• To ensure your chicken cooks quickly and evenly, aim for thin chicken breasts.
• When frying, use a high-heat oil like vegetable or canola oil. Olive oil is not recommended as it may create too much smoke.
• Avoid overcrowding the pan to ensure even cooking and to allow the chicken to get extra crispy.
• Always check that your chicken is cooked to the recommended internal temperature.
• You can slice the chicken cutlets into strips to make them more kid-friendly. Serve with condiments like ranch dressing or ketchup on the side.

Enjoy your stovetop chicken cutlets!

How to make chicken cutlets without breadcrumbs

Ingredients:

• 1 1/2 lbs chicken cutlets or thinly sliced chicken breast
• 1/4 cup apple cider vinegar
• 1/2 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 4 cloves garlic, minced
• 1/4 teaspoon sea salt
• Pinch of black pepper

Method:

• Combine the apple cider vinegar, honey or maple syrup, Dijon mustard, garlic, salt and pepper in a mixing bowl.
• Marinate the chicken cutlets in this mixture for at least 30 minutes in the fridge. You can also leave it overnight for a better flavour.
• When ready, air fry the chicken cutlets at 390°F for 10-12 minutes, flipping once halfway through.
• Serve immediately, or store in the fridge for later.

Tips:

• Make sure each chicken cutlet is a similar size for even cooking. You can always pound the chicken using a meat mallet if one piece is slightly thicker than the others.
• Don't crowd the air fryer basket. Cook the cutlets in a single layer without overlapping them. If needed, cook in batches to maintain optimal airflow around each cutlet.
• Don't overcook the chicken. Check the temperature of the chicken cutlets at the 10-minute mark. You want the internal temperature to reach 165ºF before eating.

This recipe is a healthier alternative to traditional chicken cutlets, as it doesn't use any breading or frying oil. The apple cider vinegar, honey and garlic in the marinade create a tangy and slightly sweet flavour that is hard to resist. Enjoy!

How to make chicken cutlets without an air fryer

If you don't have an air fryer, you can still make delicious chicken cutlets. Here's a step-by-step guide on how to make them without one:

Ingredients:

• Chicken breast cutlets: You can buy pre-sliced chicken cutlets or slice whole boneless, skinless chicken breasts into thin cutlets yourself. Aim for a thickness of about 1/4 inch.
• Breadcrumbs: You can use traditional Italian-style breadcrumbs or panko breadcrumbs for a lighter and flakier coating.
• Seasonings: This can include salt, black pepper, garlic powder, Italian seasoning, or any other spices you like.
• Egg: This helps the breadcrumbs adhere to the chicken. You can use a whole egg or just the egg whites.
• Oil: A small amount of olive oil or cooking spray will help crisp up the breadcrumbs.

Optional Ingredients:

• Parmesan cheese: Adding grated Parmesan cheese to the breading mixture gives a nice cheesy flavor.
• Flour: Dusting the chicken with flour before dipping it in the egg can create a lighter crust.
• Marinade: Marinating the chicken in Italian dressing, or a mixture of apple cider vinegar, honey/maple syrup, Dijon mustard, and garlic adds flavor and tenderness.

Instructions:

• Prepare a breading station: Set up three shallow bowls. In the first bowl, place the flour (if using). In the second bowl, whisk the egg. In the third bowl, mix the breadcrumbs with your chosen seasonings and Parmesan cheese (if using).
• Bread the chicken: Dip each chicken cutlet first in the flour (if using), then in the egg, and finally in the breadcrumb mixture. Ensure each piece is thoroughly coated.
• Let the breading set: Place the breaded chicken cutlets on a plate or a piece of wax paper and let them sit for 5-10 minutes. This will help the breading adhere better and create a crispier coating.
• Preheat the oven: Preheat your oven to 400°F (200°C).
• Prepare a baking sheet: Line a baking sheet with parchment paper and grease it generously with cooking spray or oil.
• Place the chicken on the baking sheet: Arrange the chicken cutlets in a single layer on the prepared baking sheet, making sure they don't overlap.
• Bake the chicken: Place the baking sheet in the preheated oven and bake for 15 minutes. Then, flip the chicken cutlets and bake for an additional 5-8 minutes, or until they are golden brown and cooked through. The total bake time will depend on the thickness of your chicken cutlets.
• Serve and enjoy: Your chicken cutlets are now ready to be served! You can enjoy them as-is or use them in sandwiches, salads, or as a base for dishes like chicken parmigiana.

Tips:

• Don't overcrowd the baking sheet: Leave some space between each chicken cutlet to ensure even cooking. If needed, bake in batches.
• Check for doneness: To ensure your chicken is cooked through, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
• Avoid overcooking: Chicken cutlets are best when juicy and tender, so be careful not to overcook them, as this can make them dry.

Frequently asked questions