Ingredients:

  • 1.5 lbs chicken breasts, sliced into thin cutlets
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 tbsp olive oil
  • Cooking oil spray (Avocado or Canola)

Instructions:

  1. Place chicken breasts between two sheets of parchment paper and use a meat mallet to pound them to an even ½-inch thickness.
  2. Season both sides of the flattened chicken cutlets with salt, pepper, and garlic powder.
  3. Set up a breading station with three bowls: Bowl 1 with flour, Bowl 2 with beaten eggs, and Bowl 3 with a mixture of Panko breadcrumbs, grated Parmesan cheese, and 1 tablespoon of olive oil.
  4. Dredge the chicken in flour (shaking off excess), dip into the beaten eggs, and press firmly into the Panko mixture until fully coated.
  5. Preheat the air fryer to 375°F (190°C). Place the cutlets in a single layer without overlapping.
  6. Lightly spray the tops with oil spray. Cook for 5 minutes, flip the cutlets, spray the other side, and cook for an additional 5 minutes.
  7. Remove chicken when the internal temperature reaches 165°F (74°C) and let rest on a wire rack for 2-3 minutes before serving.