1. To produce four cutlets, cut the chicken breasts in half lengthwise. To make it 1/4 inch thick, pound.
2. Season a shallow bowl with salt, garlic powder, and Italian seasoning. Marinade for at least an hour, preferably longer.
3. In a shallow bowl, mix breadcrumbs and parmesan cheese. Transfer the egg to a second shallow bowl. The chicken should first be dipped in the egg, then the breadcrumb mixture. Scatter oil on both sides and set on a work surface.
4. Place the cutlets in the air fryer basket in a single layer, working in batches if necessary. Air fried at 400°F for 4 minutes, or until the top is golden. Then, flip them over, spray the other side, and continue air fryng for an additional 3 to 4 minutes, or until they are cooked through and golden.

Q/A:

Does breading work in an air fryer?

In an air fryer, breading does indeed work wonderfully! When it comes to cooking breaded items, air fryers excel at producing a crispy, golden coating that is reminiscent of traditional deep frying, but with a lot less oil. For added crispiness, you can use panko instead of regular breadcrumbs, or you can use ground up cereal or chips for a distinct texture. Before air-frying, lightly mist the breaded item with oil spray. This contributes to a more crispy and golden outcome.

How do you keep chicken from getting rubbery in an air fryer?

In order to keep chicken from turning rubbery in an air fryer, make sure the airflow is uniform by not packing the basket too full and steer clear of overcooking. For the greatest texture, go for organic chicken as well.

Why is my chicken not crispy in the air fryer?
If there is too much chicken in the air fryer basket, it may not cook it to a crispy texture because to inadequate air circulation. A crispy outside can also be impeded by not using frying spray or a light oil on the chicken’s surface. To get the best results, make sure the chicken is dry before breading it and that the air fryer is heated up.