Parmesan Chicken Cutlets

Prep Time: 20m
Cook Time: 10m

If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.

Created by zaccopp1 on March 20, 2017

3/4 cup all-purpose flour
2 large eggs
1 1/2 cups panko (Japanese breadcrumbs)
1/4 cup grated Parmesan
1 tablespoon mustard powder
Kosher salt, freshly ground pepper
4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4\" thickness
1 tablespoon oil
1 lemon, halved

Place flour in a shallow bowl. Beat eggs in a second shallow bowl.
Combine panko, Parmesan, and mustard powder and oil in a third shallow bowl and season mixture with salt and pepper.
Season chicken with salt and pepper, then dredge in flour, shaking off any excess.
Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere. DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
Cook in Airfryer at 180° for 30 minutes or until golden brown and cooked all the way through.
Season with salt. Serve with lemon.