BREADED CHICKEN CUTLETS IN AIR FRYER RECIPES

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AIR FRYER BREADED CHICKEN CUTLETS – THE FRAYED KNOT ...



Air Fryer Breaded Chicken Cutlets – The Frayed Knot ... image

Using the air-fryer is a healthier alternative to the traditional frying and certainly beats frozen cutlets or fast food.

Provided by TFK

Categories     Dinner

Total Time 18 minutes

Prep Time 5 minutes

Cook Time 13 minutes

Number Of Ingredients 7

2 lbs Skinless boneless chicken tenders
2 tbsp Olive Oil
1/2 cup Seasoned Breadcrumbs ((For Gluten-Free version use your favorite Gluten-Free Breadcrumbs))
4 tbsp Panko Breadcrumbs
3 tbsp Grated Parmesan Cheese
1/2 tsp Salt and Pepper (to taste)
Olive Oil Spray

Steps:

  • Preheat air fryer to 400°F for approximately 3 minutes (per your air fryer's instructions).
  • Put the 2 tbsp of olive oil in a bowl.
  • In a separate bowl, add the seasoned breadcrumbs, panko breadcrumbs and parmesan cheese. Gently whisk ingredients together.
  • Season chicken with salt and pepper and then evenly coat the chicken in the olive oil.
  • Transfer one cutlet at a time to the breadcrumb mixture and press both sides into the crumbs to be sure that the pieces are coated. 
  • Carefully place the chicken in the basket and lightly spray the top with olive oil spray. 
  • Air fry each batch 10 minutes, turning halfway through until the chicken is a delicious looking golden brown. 
  • Carefully remove chicken from basket and repeat steps with next batch.

BREADED CHICKEN CUTLETS RECIPE | FOOD NETWORK KITCHEN ...



Breaded Chicken Cutlets Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 9

10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying

Steps:

  • Preheat the oven to 350 degrees F.
  • To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
  • With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
  • Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
  • Serving suggestion: Lemon wedges, thyme sprigs for garnish .

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