Description
These Crispy Garlic Butter Chicken Cutlets are air-fried to golden perfection and finished with rich garlic butter. A quick and flavorful weeknight dinner that feels indulgent but is easy to make.
Ingredients
- 2 large boneless, skinless chicken breasts, cut in half horizontally (2 pounds)
- Salt and pepper, to taste
- 1/2 cup flour
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1/2 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- Avocado or olive oil spray
- 1/4 cup unsalted butter
- 6 garlic cloves, minced
- Fresh parsley, finely chopped (for garnish)
Instructions
1. Place chicken fillets on a cutting board, cover with plastic wrap, and pound evenly. Season both sides with salt and pepper.
2. Place flour in a shallow bowl, beaten eggs in a second bowl, and a mixture of panko, Italian breadcrumbs, and Parmesan in a third bowl.
3. Dredge each chicken fillet in flour, then egg, then the breadcrumb mixture, pressing the crumbs onto the chicken.
4. Place chicken fillets in air fryer basket and spray with oil.
5. Air fry at 390°F (200°C) for 10–12 minutes, flipping at the 6-minute mark and spraying with oil again.
6. Cook in batches if needed to avoid overcrowding.
7. In a pan, melt unsalted butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
8. Add the cooked chicken cutlets and sauté in garlic butter for 1 minute per side.
9. Sprinkle with fresh parsley, squeeze lemon juice over the top if desired, and serve.
Notes
Store cooled chicken in an airtight container in the fridge for up to 3 days.
To reheat, air fry at 375°F (190°C) for 4–6 minutes until warmed through and crispy.
Serve with a side salad, roasted veggies, or mashed potatoes for a full meal.