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Crispy Panko-Crusted Air Fryer Chicken Cutlets Easy Homemade Recipe with Dijon Sauce

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This recipe features crispy panko-crusted chicken cutlets cooked in an air fryer, paired with a creamy, tangy Dijon sauce. It’s quick, easy, and perfect for a satisfying weeknight meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to about ½ inch thickness
  • Salt and pepper, to season
  • ½ cup (60g) all-purpose flour (use gluten-free flour for GF version)
  • 2 large eggs, beaten, room temperature
  • 1 ½ cups (150g) panko breadcrumbs, preferably Japanese-style
  • ¼ cup (25g) Parmesan cheese, finely grated
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Olive oil spray, to coat the cutlets before air frying
  • For the Dijon Sauce:
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 teaspoon honey
  • 1 teaspoon fresh lemon juice
  • Salt and pepper, to taste

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound until about ½ inch (1.25 cm) thick.
  2. Prepare three shallow bowls: In the first, mix ½ cup flour with a pinch of salt and pepper; in the second, beat 2 eggs until smooth; in the third, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
  3. Season the pounded chicken cutlets with salt and pepper. Coat each piece first in the flour, shaking off excess, then dip into the beaten eggs, letting extra drip off. Press firmly into the breadcrumb mixture to coat completely.
  4. Preheat the air fryer to 400°F (200°C) for about 3 minutes.
  5. Spray both sides of the breaded chicken cutlets lightly with olive oil spray. Place them in a single layer in the air fryer basket. Cook at 400°F (200°C) for 8 minutes, then flip and cook for an additional 5-7 minutes until golden brown and cooked through (internal temperature 165°F/74°C).
  6. While the chicken cooks, whisk together Dijon mustard, mayonnaise, honey, lemon juice, salt, and pepper in a small bowl. Adjust sweetness or acidity to taste.
  7. Serve the crispy chicken cutlets warm with the Dijon sauce drizzled or on the side.

Notes

Do not overcrowd the air fryer basket to ensure even crisping. Press chicken firmly into the breadcrumb mixture to prevent flaking. Use a meat thermometer to ensure chicken reaches 165°F (74°C). For extra crispiness, broil for 1-2 minutes per side if needed. To keep leftovers crispy, reheat in the air fryer at 350°F (175°C) for 3-5 minutes instead of microwaving.

Nutrition

Keywords: crispy chicken, panko crust, air fryer chicken, Dijon sauce, quick dinner, easy chicken recipe, healthy fried chicken

Find it online: https://milacook.com/crispy-panko-crusted-air-fryer-chicken-cutlets-easy-homemade-recipe-with-dijon-sauce/