Crispy Breaded Chicken Cutlets

Step 1

In a small bowl, mix together the panko breadcrumbs and the Parmesan cheese then transfer to a plate or shallow bowl.

Step 2

Place seasoned bread crumbs into a second shallow bowl.

Step 3

Beat eggs and milk in a third shallow bowl and season with salt and pepper

Step 4

Dip the chicken into the egg mixture, dredge in the seasoned breadcrumbs, shaking off the excess. Dip the breaded chicken back into the egg and coat with panko mixture, pressing to adhere.

Step 5

Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat.

Step 6

Working in 2 batches, Cook the chicken without turning until golden brown, 3-4 minutes per side. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining cutlets, adding more oil to pan (as needed) between batches, until golden brown and cooked through.

Step 7

Transfer the cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

Step 8

Preheat your air fryer to 400°F (200°C) for about 5 minutes. Lightly spray the air fryer basket with cooking spray to prevent sticking. Place the breaded chicken cutlets in a single layer in the air fryer basket. Avoid overcrowding; you may need to cook them in batches. Lightly spray the tops of the chicken cutlets with cooking spray to help them crisp up. Cook the chicken cutlets at 400°F (200°C) for 8-10 minutes, flipping them halfway through the cooking time. The chicken should be golden brown and reach an internal temperature of 165°F (74°C).