📝 About This Recipe
Experience the ultimate crunch without the heavy oils of traditional deep-frying. This recipe elevates the classic Italian-American bistro staple using the rapid air technology of your air fryer to create a shattered-glass crust and an impossibly juicy interior. Infused with nutty Parmesan cheese, aromatic garlic, and a hint of smoked paprika, this dish is a sophisticated yet effortless weeknight triumph.
🥗 Ingredients
The Poultry
- 2 large Chicken Breasts (boneless and skinless, approximately 1.5 lbs total)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dredging Station
- 1/2 cup All-Purpose Flour (for the initial dusting)
- 2 Large Eggs (beaten well)
- 1 tablespoon Dijon Mustard (whisked into the eggs for extra tang)
- 1 cup Panko Breadcrumbs (Japanese-style for maximum crunch)
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Smoked Paprika (for color and depth)
Finishing Touches
- 1 bottle Olive Oil Spray (high quality, non-aerosol preferred)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Prepare the chicken by slicing each breast in half horizontally to create four thinner cutlets. This ensures even and rapid cooking.
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2
Place the cutlets between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are an even 1/2-inch thickness.
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3
Season both sides of the chicken generously with kosher salt and freshly cracked black pepper. Set aside for 5 minutes to allow the seasoning to penetrate.
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4
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking environment from the start.
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5
Set up your dredging station with three shallow bowls: Bowl 1 with flour; Bowl 2 with the eggs and Dijon mustard whisked together; Bowl 3 with the Panko, Parmesan, garlic powder, oregano, and paprika mixed well.
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6
Dredge a chicken cutlet in the flour, shaking off any excess so only a thin veil remains.
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7
Dip the floured chicken into the egg mixture, ensuring it is fully coated on all sides.
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8
Press the chicken firmly into the Parmesan-Panko mixture. Use your fingers to pack the crumbs onto the meat to create a thick, even crust.
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9
Lightly spray the air fryer basket with olive oil. Place the chicken cutlets in the basket in a single layer, ensuring they do not touch or overlap.
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10
Mist the tops of the chicken generously with the olive oil spray. This is the secret to getting that deep golden-brown color in an air fryer.
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11
Air fry at 400°F for 6 minutes. Carefully flip the cutlets using silicone-tipped tongs to avoid tearing the crust.
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12
Spray the second side with olive oil and cook for an additional 6-8 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is dark golden brown.
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13
Remove the chicken from the air fryer and let it rest on a wire rack for 2-3 minutes to allow the juices to redistribute without making the bottom crust soggy.
💡 Chef's Tips
Always use freshly grated Parmigiano-Reggiano rather than the canned variety for better melting and flavor. Do not overcrowd the basket; cook in batches if necessary to allow air to circulate freely for maximum crispness. If the breading isn't browning evenly, give it an extra light spritz of oil during the last 3 minutes of cooking. For an even crunchier texture, toast the Panko in a dry pan for 2 minutes before using it in the breading station. Ensure your chicken is patted dry with paper towels before starting the flour dredge to prevent the crust from sliding off.
🍽️ Serving Suggestions
Serve over a bed of al dente linguine tossed in a light lemon-butter or garlic-cream sauce. Pair with a crisp Arugula salad with shaved fennel and a balsamic glaze to cut through the richness. Accompany with air-fried asparagus spears or roasted broccolini for a complete healthy meal. Serve with a chilled glass of Sauvignon Blanc or a light Italian Pinot Grigio. A side of warm marinara sauce makes for an excellent dipping companion.