Description
Crispy air fryer chicken cutlets finished in sizzling garlic butter. A juicy, flavorful meal with a crunchy coating and golden garlic sauce that comes together fast.
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts, cut in half horizontally to make 4 fillets (about 2 pounds)
- Salt and pepper, to taste
- 1/2 cup flour
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1/2 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- Avocado or olive oil spray
For the Garlic Butter:
- 1/4 cup unsalted butter
- 6 minced garlic cloves
- Fresh parsley, finely chopped, for garnish
Instructions
1. Place chicken fillets on a cutting board, cover with plastic wrap, and pound evenly. Season both sides with salt and pepper.
2. Place flour in a shallow bowl, beat eggs in another bowl, and mix breadcrumbs and Parmesan in a third.
3. Dredge each chicken fillet in flour, then egg, then breadcrumb mixture, pressing to adhere. Place in air fryer basket and spray with oil.
4. Air fry at 390°F (200°C) for 10-12 minutes, flipping after 6 minutes and spraying with oil again. Cook in batches if needed.
5. In a large pan over medium heat, melt butter. Add garlic and sauté for 30 seconds until fragrant.
6. Add cooked chicken to the garlic butter and cook for 1 minute per side to coat and infuse flavor.
7. Sprinkle with parsley, squeeze with lemon if desired, and serve.
Notes
To store: Place cooled chicken in an airtight container and refrigerate for up to 3 days.
To reheat: Preheat air fryer to 375°F (190°C) and heat chicken in a single layer for 4–6 minutes until crispy.
Great with lemon wedges, over pasta, or alongside a crisp salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 454
- Sugar: 1g
- Sodium: 685mg
- Fat: 29g
- Saturated Fat: 7g
- Carbohydrates: 11g
- Protein: 40g
- Cholesterol: 201mg