Description
These Crispy Garlic Butter Chicken Cutlets are breaded, air-fried, and finished with rich garlic butter. Perfect for a quick, tasty weeknight meal.
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts, cut in half horizontally to make 4 fillets (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
For the Garlic Butter:
- 1/4 cup unsalted butter
- 6 garlic cloves, minced
- Fresh parsley, finely chopped, to garnish
Instructions
1. Place the chicken fillets on a cutting board, cover with plastic wrap, and pound evenly with a rolling pin or meat tenderizer. Season both sides with salt and pepper.
2. Place flour in a large shallow bowl. In a second bowl, beat the eggs. In a third bowl, mix together panko, Italian breadcrumbs, and Parmesan cheese.
3. Dredge each chicken fillet in flour, then egg, then breadcrumb mixture, pressing the breadcrumbs on firmly. Place in your air fryer basket and spray with cooking oil.
4. Air fry at 390°F (200°C) for 10–12 minutes. After 6 minutes, flip the chicken and spray with more oil. Continue cooking for another 4–6 minutes or until golden and cooked through. Cook in batches if needed.
5. In a large pan over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant.
6. Add the cooked chicken to the pan and sauté in garlic butter for about 1 minute per side to coat.
7. Sprinkle with fresh parsley and a squeeze of lemon before serving.
Notes
To store, place the cooled chicken in an airtight container and refrigerate for up to 3 days. To reheat, preheat the air fryer to 375°F and warm the chicken for 4–6 minutes until crispy again.
Nutrition
- Serving Size: 1 cutlet
- Calories: 454
- Sugar: 1g
- Sodium: 685mg
- Fat: 29g
- Saturated Fat: 7g
- Carbohydrates: 11g
- Protein: 40g
- Cholesterol: 201mg