Ingredients:

  • 2 large Boneless, Skinless Chicken Breasts (approx. 600g / 1.3 lbs total)
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ cup All-Purpose Flour
  • ½ tsp Paprika (sweet or smoked)
  • 2 large Eggs
  • 1 Tbsp Whole Milk (or water)
  • 1 ½ cups Panko Breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • 1 Tbsp fresh Italian Parsley, finely chopped
  • 1 tsp dried Garlic Powder
  • High-heat Cooking Oil Spray

Instructions:

  1. Prepare the Chicken Cutlets: Slice each chicken breast horizontally to create four thinner fillets. Pound the chicken until it is uniformly about ¼ inch (6mm) thick. Pat the cutlets dry thoroughly with kitchen paper and season lightly with salt and pepper.
  2. Set Up the Breading Station: In the first dish, whisk together the flour and paprika. In the second dish, whisk the eggs and milk until frothy. In the third dish, combine the Panko, Parmesan cheese, chopped parsley, and garlic powder. Mix thoroughly.
  3. Bread and Chill: Dredge one cutlet in the flour mix (shaking off excess), dip in the egg wash, and finally place into the Panko mixture. Press the Panko firmly into the chicken using your hand. Repeat with all cutlets. Place the breaded cutlets on a wire rack for 5 minutes to chill, if time allows, to help the coating adhere.
  4. Air Fryer Setup and Cooking: Preheat the air fryer to 380°F (195°C) for 5 minutes. Lightly spray the base of the air fryer basket with oil. Place 2–3 cutlets in the basket, ensuring they do not overlap (cook in batches if necessary). Generously spray the top surface of the breaded cutlets with the oil spray.
  5. Cook and Finish: Cook for 6 minutes. Carefully flip the cutlets using tongs. Spray the newly exposed side with oil again. Cook for another 5–7 minutes, or until the coating is deeply golden brown and the internal temperature reaches 165°F (74°C).
  6. Rest: Transfer the cooked cutlets to a rack and let them rest for 2 minutes before serving. Repeat the cooking process with any remaining cutlets.