Air Fryer Chicken Cutlets
These Air Fryer Chicken Cutlets are extra juicy, bursting with flavor, and simple to whip up. Pair them with a fresh green salad, lemon wedges, and a dollop of chimichurri or your sauce of choice.
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Servings: 4 people
Calories: 529kcal
Equipment
- Air Fryer
Ingredients
- 1.5 lb skinless chicken breast (~700g)
- 1 large egg
- 1.5 cups almond flour (see note 1)
- ¾ cup finely grated parmesan cheese
- 1.5 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Italian seasoning
- 1 tbsp lemon zest grated
- olive oil spray
Instructions
- Preheat the air fryer to 400°F/200°C for 10 minutes as you prep your ingredients.
- Prepare a breading station – Whisk the egg in a bowl and set it out as the first step in the assembly line.
- Next add the almond flour, parmesan, garlic and onion powders, Italian seasoning, lemon zest, and salt to a large, shallow dish and mix with a fork to combine. Put this next to the egg mix as the second step.
- Spray your air fryer basket or tray with olive oil spray and place it at the end of the line.
- Take one chicken breast and lay it flat on a cutting board. Slice through the middle of the whole chicken breast horizontally so you have two thin-sliced chicken breasts of an even thickness. If needed use a meat tenderizer to thin the chicken out further. You want it to be about ¼ inch or half a centimetre thick.
- Take a piece of chicken and dip it into the egg wash then coat it evenly with the almond flour mixture on both sides, pressing down gently on the chicken to ensure the breading adheres.
- Spray both sides of the chicken with olive oil spray then place it on your air fryer tray or basket.
- Follow this process for the remaining chicken pieces until they’re all coated. Ensure the chicken cutlets are in a single layer in the air fryer and don't overlap. This can stop them browning evenly. If you have a small air fryer basket, you may need to cook the chicken in two batches.
- Air fry for 5 minutes, turn the chicken over, spray the top with olive oil spray again and cook for a further 4-6 minutes at 400°F (200°C) or until completely cooked through.
- Serve with lemon wedges, a green salad, and cilantro chimichurri or your sauce of choice.
Video
Notes
Note 1: If gluten is no issue for you, and you'd like the cutlets to have a very crispy exterior, replace the almond flour with the same amount of panko breadcrumbs.
Nutrition
Serving: 1cutlet | Calories: 529kcal | Carbohydrates: 11g | Protein: 54g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 168mg | Sodium: 1389mg | Potassium: 689mg | Fiber: 5g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 342mg | Iron: 3mg
