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Instructions
- Preheat the air fryer to 400°F (200°C).
- In a bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
- In a separate shallow dish, beat the eggs.
- Place flour in another dish.
- Pound chicken breasts to an even thickness.
- Dredge each chicken breast first in flour, then in the beaten eggs, and finally coat in the breadcrumb mixture, pressing lightly to adhere.
- Spray the air fryer basket with cooking spray.
- Place the chicken cutlets in a single layer in the air fryer basket.
- Cook for 10 minutes, flip, and cook for another 8-10 minutes until golden and cooked through (165°F internal temperature).
- Serve immediately with your choice of sides.
Chef’s Tips
- For extra spice, add a pinch of cayenne pepper to the breadcrumb mix.
- Pounding the chicken ensures even cooking and tenderness.
- Let coated chicken rest for a few minutes before air frying to ensure breading adherence.
Nutrition (per serving)
Approximately 320 calories, 30g protein, 20g carbs, 12g fat
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