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Crispy Air Fryer Panko Crusted Chicken Cutlets Perfectly Easy with Lemon Herb Aioli

crispy air fryer panko crusted chicken cutlets - featured image
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Golden, crunchy, and juicy panko crusted chicken cutlets cooked in the air fryer, served with a bright and creamy lemon herb aioli. A quick and easy recipe perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, pounded to about 1/2 inch thickness
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour (substitute almond flour for gluten-free)
  • Olive oil spray
  • For the Lemon Herb Aioli:
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt and pepper, to taste

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
  2. Prepare three shallow bowls: one with flour seasoned lightly with salt and pepper, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and pepper.
  3. Dredge each chicken breast in the flour, shaking off excess. Dip into the beaten eggs, coating the entire surface. Press into the panko mixture to form an even, thick crust. Set aside on a plate.
  4. Preheat the air fryer to 400°F (200°C) for 3 minutes.
  5. Lightly spray the air fryer basket with olive oil spray. Place the breaded cutlets in a single layer without overcrowding. Spray the tops lightly with olive oil spray.
  6. Air fry for 9-11 minutes, flipping halfway through, until the crust is golden and the internal temperature reaches 165°F (74°C).
  7. While the chicken cooks, whisk together mayonnaise, lemon juice, minced garlic, chopped parsley, chives, salt, and pepper to make the lemon herb aioli. Adjust seasoning as needed.
  8. Serve the hot chicken cutlets with a generous dollop of lemon herb aioli on the side or drizzled on top. Optionally, add a squeeze of fresh lemon juice over the cutlets.

Notes

Do not overcrowd the air fryer basket to avoid soggy spots. Flip the cutlets only once halfway through cooking to keep the crust intact. Use a light spray of olive oil to prevent burning the panko. Let the cutlets rest 3-5 minutes after cooking to redistribute juices. The aioli can be made up to 2 days ahead and stored in the fridge. For gluten-free, substitute all-purpose flour with almond flour and use gluten-free panko.

Nutrition

Keywords: air fryer chicken, panko crusted chicken, crispy chicken cutlets, lemon herb aioli, quick dinner, easy chicken recipe, healthy chicken, gluten-free option

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