What better way to start my Healthy Italian series then with the CLASSIC CHICKEN CUTLET!
I love everything about Italian food! You can still enjoy good Italian food by adjusting family recipes to suit your dietary needs. I absolutely love chicken cutlets, I make them every week. But eating fried food on a weekly basis isn’t the greatest for your health or your waist line! So I decided to create a healthy Italian series, taking my traditional Italian recipes, and changing them just a little bit, so I can still enjoy the flavors without the guilt. This chicken cutlet recipe was a hit with my family and I know it will be with yours! I promise you, you will enjoy these, just as much as you enjoy fried cutlets. Although, if I’m being honest, the fried cutlet is the epitome of deliciousness, but this is a great alternative. The lemon sauce in this recipe is really what text this air fried chicken cutlet to another level.
Healthy Italian Series: Chicken Cutlets
- 12 Chicken Cutlets, cut thin
- 3 Eggs
- 2 tbsp Cold Water
- Salt & Pepper to taste
- 3/4 – 1 cup Plain Breadcrumbs
- 3/4 – 1 cup Plain Panko Breadcrumbs
- 1/3 cup Grated Pecorino
- 3 tbsp Fresh Parsley, chopped
- 1 clove Garlic, grated
- 1 1/2 Lemons, juiced
- Zest of 1 Lemon
- 3 Garlic Cloves, minced
- 3/4 cup Extra Virgin Olive Oil
- 1/4 cup Fresh Parsley, chopped
- Salt & Pepper to taste
- In a large bowl, add eggs and water, season with salt and pepper and whisk. Place the chicken cutlets in the egg wash and let it sit while you prepare the breadcrumb mixture.
- Into a shallow bowl, add both types of breadcrumbs, cheese, parsley, and garlic. Mix well to combine.
Prepare the breading station
- On your work area, set up the ingredients in the order in which you are going to prepare them. Egg wash first, breadcrumbs next, and a clean plate to place the cutlet on. This makes the process much easier and mess free.
- Once all the cutlets have been breaded, placed them onto a baking sheet and spray both sides with olive oil cooking spray.
- Depending on the type of air fryer you use, you may need to place a piece of parchment paper down before adding the chicken cutlets. Please refer to the instructions on your specific air fryer. In my case, I am using an Emeril Lagasse air fryer and I'm going to place parchment paper down because it has a tendency to stick to the mesh and rip the breading off.
- Air fry the cutlets at 400°F for between 12 and 15 minutes. You should always check to make sure the chicken is completely cooked through before removing it from the air fryer.
- Alternatively, if you don't own an air fryer, you can use the same method in the oven. Preheat your oven to 425° Fahrenheit. Place the chicken cutlets on a baking sheet, making sure to spray both sides with extra-virgin olive oil and bake for 12 to 15 minutes, I flip them about 8 mins into the cooking time. If you have a convection option on your oven, great! Use it! If not, that's OK just bake them under a normal settings.
- Into a bowl, add lemon zest of 1 lemon, juice of 1 1/2 lemons, parsley, salt and pepper. Mix well.
- To a small sauté pan, add garlic, and extra-virgin olive oil. Heat the oil until the garlic just begins to simmer and remove from heat. Let the garlic oil come to room temperature.
- Add the oil to the lemon and parsley mixture and mix well. Set aside until ready to use.
- Once the cutlets are ready, drizzled them with lemon sauce and enjoy! This is a great alternative to frying it is packed with flavor and much healthier.