Juicy chicken breasts with a crispy parmesan panko crust, cooked quickly in your air fryer. This recipe is perfect for a fast and flavorful weeknight dinner.
Author:Sarah Peterson
Prep Time:10 min
Cook Time:12 min
Total Time:22 min
Yield:4 servings 1x
Category:Dinner
Method:Air Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 boneless, skinless chicken breasts (about 6–8 oz each)
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 tablespoon water
1 tablespoon olive oil (for greasing air fryer basket)
Instructions
Preheat your air fryer to 380°F (190°C).
Cut each chicken breast in half horizontally to create thinner cutlets.
In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well.
In another shallow dish, whisk the egg with 1 tablespoon of water.
Dip each chicken cutlet into the egg mixture, ensuring it’s fully coated.
Press the egg-coated chicken cutlet into the panko-Parmesan mixture, coating both sides evenly.
Lightly grease your air fryer basket with olive oil.
Place the coated chicken cutlets in the air fryer basket in a single layer, ensuring they do not overlap. You may need to cook in batches.
Air fry for 10-12 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
Remove from air fryer and let rest for a few minutes before serving.
Notes
For extra crispy chicken, ensure your panko breadcrumbs are fresh.
Serve with your favorite side dishes like roasted vegetables, a fresh salad, or pasta.
This recipe is great for meal planning and can be reheated in the air fryer for a quick lunch.