Air Fryer Chicken Cutlets (Gluten-Free)
These Air Fryer Chicken Cutlets are super easy to make in your air fryer in less than 15 minutes. They are made with gluten free panko bread crumbs which helps them get nice and crispy. It is a versatile recipe that pairs well with salad, mashed potatoes, or vegetables!
Servings: 4 servings
Equipment
Ingredients
- 4 chicken breast cutlets I cut 2 larger breasts in half vertically to create 2 thinner breasts
- ⅓ cup gluten free measure for measure flour I like King Arthur Baking brand
- ⅓ cup liquid egg whites
- ¾ cup gluten free panko breadcrumbs
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ¾ tsp salt
- ¼ tsp pepper
- Avocado oil spray or cooking spray of choice
Instructions
- Pound your chicken breast halves so they are all of even thickness (about ½ inch thick). Blot them dry with a paper towel.
- Add the gluten free 1:1 flour to one shallow bowl. Add the liquid egg whites to another shallow bowl. Add the gluten free panko, Italian seasoning, garlic powder, salt, and pepper to a 3rd shallow bowl and mix with a fork to combine.
- Dip each chicken cutlet first into the flour, then the egg whites, then the gluten free panko bread crumbs mixture to coat completely. Repeat with all 4 cutlets.
- Set your air fryer to 390 and preheat for 2 minutes. Spray the bottom of the air fryer with avocado oil. Lay 2 chicken cutlets (or as many as will fit in an even layer) in the basket). Spray the tops with more oil. Air fry for 6 minutes, then flip and spray with more oil again. Continue cooking for an additional 4-6 minutes, until the internal temperature reaches 165 degrees.
- Let them rest for 2 minutes then serve with sides of choice. Enjoy!
Notes
Even sizing: Make sure the chicken cutlets are all the same size and thickness to ensure even cooking.
Blotting dry: Blot the chicken dry with a paper towel first to remove excess moisture. This will help the gluten-free panko to stick.
Do not overcook! Make sure not to overcook - there is nothing worse than rubbery chicken! Check the temperature of the chicken at the 10 minute cooking time mark and keep going if needed until 165 degrees.
Let it rest: Let the chicken rest for 2 minutes after cooking. This will help ensure the chicken cutlets are juicy and not dry.
Baked Chicken Cutlets: Preheat oven to 400. Line a baking sheet with foil or parchment paper. Follow the instructions above for dredging the chicken. Spray some avocado oil on the baking sheet. Lay the chicken cutlets out in an even row. Spray the tops with more oil. Bake for 18-20 minutes, then flip and cook for an additional 5-6 minutes. Let them rest for 2 minutes, then serve!
Reheating: Add the leftover chicken cutlets to your air fryer and cook for 3 minutes at 360. No need to preheat.
Nutrition
Serving: 1cutlet | Calories: 194kcal | Carbohydrates: 4g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 197mg | Potassium: 629mg | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg