Ingredients
- 1 chicken breast sliced into two thin cutlets
- ⅓ cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 egg lightly whisked
- Salt and pepper to taste
- Olive oil or cooking spray
Instructions
- Preheat Air Fryer: Preheat the air fryer to 400°F (200°C) for 5 minutes.
- Prepare Chicken Cutlets: Slice the chicken breast horizontally to create two thin cutlets. Season both sides of each cutlet with salt and pepper.
- Prepare Coatings:
- In one shallow bowl, combine panko breadcrumbs, Parmesan cheese, oregano, and garlic powder.
- In another shallow bowl, lightly whisk the egg.
- Coat Chicken:
- Dip each chicken cutlet into the egg, allowing any excess to drip off.
- Coat the cutlet evenly in the panko-Parmesan mixture, pressing gently to ensure the coating sticks.
- Cook in Air Fryer:
- Spray the air fryer basket with olive oil or cooking spray and place the coated chicken cutlets inside. Avoid overcrowding.
- Lightly spray the top of the cutlets with oil.
- Air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
- Serve: Plate the crispy chicken cutlets and enjoy!
