Ingredients:

  • 1 lb boneless skinless chicken breasts (2 large breasts, halved into 4 cutlets)
  • 60g all-purpose flour
  • 2 large eggs
  • 15ml Dijon mustard
  • 5g garlic powder
  • 5g smoked paprika
  • 100g Panko breadcrumbs
  • 30g grated Parmesan cheese
  • 15ml neutral oil (avocado or grapeseed)
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Place chicken cutlets between sheets of plastic wrap. Use the flat side of a meat mallet to pound them to a uniform 1/2-inch thickness. Season both sides with salt and pepper.
  2. Set up a three-bowl dredging station. Bowl 1: Mix flour with garlic powder and smoked paprika. Bowl 2: Whisk eggs with Dijon mustard. Bowl 3: Combine Panko, Parmesan, and oil, rubbing the oil into the crumbs until they resemble damp sand.
  3. Dredge each chicken cutlet in the flour mixture, dip into the egg wash, and then press firmly into the Panko mixture to ensure full coverage.
  4. Preheat air fryer to 390°F (199°C). Place cutlets in a single layer in the basket without touching.
  5. Air fry for 6 minutes, then flip the pieces. Cook for another 5–6 minutes until the internal temperature reaches 160°F (71°C).
  6. Remove chicken from the air fryer and let rest for 3-5 minutes to allow carryover cooking to reach 165°F (74°C).