Air Fryer Garlic Parmesan Chicken
Crispy garlic Parmesan chicken cutlets in the air fryer—restaurant flavor, high protein, weeknight speed. Golden crust without deep frying; cook to 165°F.
đź›’Ingredients
- 1 1/2 pounds chicken cutlets (or breasts pounded thin)
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- Olive oil spray
- Lemon wedges and chopped parsley for serving
🔧Kitchen Tools Needed
- Air fryer
- Instant-read thermometer
- Shallow dishes
- Tongs
- Oil spray
đź“ťInstructions
- 1
Pat cutlets dry. Mix Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper in a shallow dish.
- 2
Dip chicken in egg, then press into Parmesan mixture to coat both sides. Mist lightly with oil spray.
- 3
Preheat air fryer to 390°F. Cook 8–12 minutes, flipping halfway, until coating is golden and chicken hits 165°F.
- 4
Rest 2 minutes. Serve with lemon and parsley. Pair with pasta, salad, or roasted veggies.
- 5
Food safety: use pasteurized eggs if preferred; cook chicken fully to 165°F—no pink center.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
âť“Frequently Asked Questions
Gluten-free?
Use gluten-free panko or crushed pork rinds with Parmesan.
Cheese burns?
Lower to 375°F and watch the last minutes.
Can I prep ahead?
Bread up to 4 hours ahead; keep refrigerated on a rack.
Air fryer basket sticking?
Light oil spray on basket and coating.
Calories too high?
Use thinner cutlets and measure Parmesan; still high protein relative to fried versions.
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