I love an easy air fryer chicken recipe—especially one that’s fast, simple, and full of flavor. This Air Fryer Parmesan-Crusted Chicken delivers a golden, crispy crust without deep frying. It’s delicious on its own, in a sandwich, or served over pasta or a salad.
This is one of my go-to weeknight dinners because it comes together quickly and tastes like a restaurant dish. In about 25 minutes you’ll have cutlets with a crunchy, golden exterior and juicy, tender chicken inside. The Italian-inspired seasoning pairs perfectly with the Parmesan and panko, and these cutlets work great over pasta, on a salad, or layered into a sandwich for an easy meal the whole family will enjoy.
Ingredients
- Thin-sliced chicken breasts. These cook quickly and evenly. If needed, pound regular breasts into thin cutlets.
- Eggs. Act as a binder and help keep the chicken moist.
- Dijon mustard. Adds tang and helps the coating adhere.
- Parmesan cheese. Gives the crust a rich, savory flavor and helps it crisp.
- Panko breadcrumbs. Use plain panko and season as directed for a light, crunchy crust.
- Seasonings. Salt, black pepper, garlic powder, Italian seasoning, and paprika—adjust to taste.
See the recipe card below for exact quantities.
Instructions
Step 1
Preheat your air fryer to 375°F (190°C). In a shallow bowl whisk together 2 eggs and 1 tablespoon Dijon mustard. In another bowl combine ½ cup grated Parmesan, ½ cup panko breadcrumbs, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ teaspoon paprika.
Step 2
Dip each of the 4 thin-sliced chicken breasts into the egg mixture, then press into the breadcrumb-Parmesan mixture, coating all sides. Shake off excess and place on a clean plate.
Step 3
Lightly spray the air fryer basket or tray with cooking spray to prevent sticking. Arrange the breaded chicken in a single layer (work in batches if needed). Mist the tops with a little more cooking spray. Air fry at 375°F for 12–15 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crisp. Let rest a couple of minutes before serving.
Sarah’s Top Tips
- Preheating the air fryer helps set the coating immediately and improves crispiness. If your unit has no preheat option, run it at the cooking temp while you prepare the chicken.
- Air fryer models vary—check the chicken a few minutes early the first time you try this recipe to avoid overcooking. If your model has a strong fan, press the coating firmly onto the chicken to keep it from blowing off.
- A quick mist of olive oil spray before cooking promotes a deeper golden color and extra crunch.
- Flip halfway through and give the top a light spray so both sides brown evenly.
- Let the chicken rest for a couple of minutes after cooking to lock in juices and keep the crust intact when slicing.
Serving
These Parmesan-crusted cutlets are versatile. Serve them over lemon ricotta pasta, on a bed of peppery arugula, or alongside roasted vegetables and garlic butter potatoes. They also make excellent sandwiches on crusty bread—finish with a squeeze of lemon or a drizzle of balsamic for brightness.
Storage & Reheating
Fridge: Cool completely, then store in an airtight container for up to 3 days.
Reheating: For best texture, reheat in the air fryer at 375°F for 3–5 minutes to crisp the crust. You can also bake at 350°F for about 10 minutes. Avoid the microwave when possible, as it will soften the coating.
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Air Fryer Parmesan Crusted Chicken
See the full post for extra tips and photos
Ingredients
- 2 eggs
- 1 tablespoon Dijon mustard
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 4 thin-sliced chicken breasts
- Cooking spray
Instructions
- Preheat air fryer to 375°F (190°C).
- Whisk eggs with Dijon mustard in a shallow bowl. In another bowl combine Parmesan, panko, and the spices.
- Dip each chicken piece in the egg mixture, then press into the breadcrumb mixture to coat evenly. Shake off excess.
- Spray the air fryer basket with cooking spray. Place chicken in a single layer, mist the tops with spray, and air fry 12–15 minutes, flipping halfway, until cooked through.
Sarah’s Tips
- Preheat the air fryer to help the coating set quickly.
- Check cooking times early—air fryers vary. Press the coating onto the chicken if your model has a strong fan.
- Misting with olive oil spray helps the crust brown and crisp.
- Flip halfway and lightly spray both sides for even color and crunch.
- Allow the chicken to rest for a few minutes before slicing to keep juices in.
Fridge: Cool completely and store in an airtight container for up to 3 days.
Reheating: Reheat in the air fryer at 375°F for 3–5 minutes or bake at 350°F for about 10 minutes. Avoid the microwave if you want the crust to stay crispy.
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Calories: 249 kcal
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Protein: 31.8 g
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Fat: 9.1 g
Nutritional information is an estimate and will vary based on brands, portions, and preparation.
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