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- 2 boneless, skinless chicken breasts - 1/2 cup basil pesto - 1 cup breadcrumbs (preferably panko for extra crunch) - 1/4 cup grated Parmesan cheese - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - Olive oil spray - Fresh herbs for garnish - Lemon wedges for serving Gathering the right ingredients sets the stage for crispy pesto chicken cutlets. Start with two boneless, skinless chicken breasts. These will be your canvas. Use 1/2 cup of basil pesto to give the chicken bold flavor. The pesto also helps keep the chicken moist. You’ll need 1 cup of breadcrumbs, and I recommend panko. Panko gives a light, crispy texture that regular breadcrumbs can’t match. Add in 1/4 cup of grated Parmesan cheese for a cheesy touch. This will help create a golden crust. Next, mix in 1/2 teaspoon each of garlic and onion powder for depth. Don’t forget the salt and pepper for seasoning. Finally, grab your olive oil spray to help the cutlets crisp up in the air fryer. If you want to add a bit more flair, consider fresh herbs for garnish. Lemon wedges serve well on the side, adding a zesty kick to each bite. This simple list of ingredients will lead you to a delicious meal that’s easy to prepare. How to pound chicken to an even thickness To start, place the chicken breasts in a zip-lock bag or between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/2 inch thick. This step helps the chicken cook evenly. Marinating the chicken with pesto Next, take the pounded chicken and coat it with basil pesto. Make sure every part of the chicken is covered. Let it sit in the fridge for at least 15 to 30 minutes. This marinating time lets the flavors soak in nicely. Preparing the breadcrumb mixture In a shallow dish, mix together breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Make sure the mixture is uniform. This will create a tasty crust on your chicken. Tips for even coating of the chicken After marinating, take each chicken piece out of the pesto. Let the extra pesto drip off. Dredge the chicken in the breadcrumb mixture, pressing gently to ensure it sticks well. Coat both sides thoroughly for a crunchy texture. Preheating the air fryer Preheat your air fryer to 380°F (190°C). This step is important to ensure even cooking. While it heats, spray the basket lightly with olive oil to prevent sticking. Cooking time and temperature details Place the breaded chicken cutlets in a single layer in the air fryer basket. You may need to cook in batches. Spray the tops of the cutlets lightly with olive oil for extra crispiness. Cook the chicken for about 10 to 12 minutes, flipping them halfway through for even cooking. Flipping the chicken for even cooking Flipping the chicken halfway through cooking is key. This ensures both sides get that golden brown color. The chicken is done when it reaches an internal temperature of 165°F (74°C). To get that perfect crispy bite, use panko breadcrumbs. They are light and airy, which helps create a nice crunch. Here are some techniques to enhance crispiness: - Spray with olive oil: Lightly spray the cutlets before and during cooking. - Do not overcrowd: Give each cutlet space in the air fryer. This allows hot air to circulate. For more flavor, consider adding spices like paprika or Italian seasoning. Fresh herbs like thyme or parsley can also brighten the dish. When marinating, let the chicken sit in pesto for at least 30 minutes. This gives the flavors time to soak in deeply. Serve your crispy chicken cutlets next to a colorful salad. A side of roasted veggies pairs well too. For a finishing touch, drizzle extra pesto over the top. This adds a pop of color and flavor, making your meal look even more appetizing. {{image_2}} You can switch up the main protein in this recipe. Try using turkey cutlets for a leaner option. Turkey works well and still stays moist in the air fryer. Pork cutlets are another tasty choice. They have a rich flavor that pairs nicely with pesto. For vegetarian options, consider using eggplant or zucchini slices. Cut them into thin pieces and bread them like the chicken. These veggies absorb the pesto flavor well and get crispy in the air fryer. Want to mix things up? Experiment with different pesto flavors. Sun-dried tomato pesto adds a rich, sweet taste. Spinach pesto gives a fresh, green flavor that is also healthy. You can also play with the cheese. Mozzarella gives a gooey texture, while cheddar adds a sharp bite. Mixing different cheeses into the breadcrumb mix can create a fun flavor twist. Not everyone has an air fryer, and that's okay! You can bake these cutlets in the oven. Preheat your oven to 400°F (200°C). Place the breaded cutlets on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through. They should be golden and crispy. If you prefer stovetop cooking, heat oil in a skillet over medium heat. Cook the breaded cutlets for about 5-6 minutes on each side. Make sure they turn golden brown and reach an internal temperature of 165°F (74°C). After enjoying your crispy pesto chicken cutlets, store any leftovers in the fridge. Place the cutlets in an airtight container. You can use parchment paper to separate layers, so they don’t stick together. These cutlets last about 3 to 4 days in the fridge. If you want to keep the cutlets longer, freezing is a great option. For raw cutlets, wrap each one tightly in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. Cooked cutlets can also be frozen. Just let them cool completely first. Then, wrap them well and place them in a container or bag. They stay good for about 2 to 3 months in the freezer. When you’re ready to eat frozen cutlets, thaw them overnight in the fridge. To reheat, place them in the air fryer at 350°F (175°C) for about 5 to 7 minutes. This keeps them crispy and delicious. Enjoy your tasty leftovers! You should air fry chicken cutlets for about 10 to 12 minutes. Flip them halfway through for even cooking. This ensures they turn golden brown and stay juicy. If your air fryer is small, you might need to cook in batches. Always check for doneness before serving. Yes, you can use homemade pesto! Homemade pesto often tastes fresher and has better flavor than store-bought. You can control the ingredients and make it to your liking. Fresh basil, garlic, and nuts add depth to your dish. Plus, it's a fun way to use herbs from your garden. The safe internal cooking temperature for chicken is 165°F (74°C). Use a meat thermometer to check the thickest part of the cutlet. This step is crucial to avoid undercooking. Always let the chicken rest for a couple of minutes before serving. It helps keep the juices inside. This article provided a clear guide on making air-fried chicken cutlets. You learned about the key ingredients and how to prepare, bread, and cook the chicken to perfection. Tips for crispy texture and flavor enhancements helped elevate your dish. Variations allowed for protein swaps and different cooking methods too. Finally, I shared storage info to keep your leftovers fresh. Enjoy this easy recipe and make it your own!

Crispy Pesto Chicken Cutlets Air Fryer

Indulge in crispy pesto chicken cutlets that are packed with flavor and texture! In just 30 minutes, you can create a mouthwatering dish using simple ingredients like basil pesto, panko breadcrumbs, and Parmesan cheese. Perfectly air-fried for that golden crunch, these delicious cutlets are a must-try for any dinner table. Click through to discover the full recipe and elevate your cooking game today!
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Ingredients
  

2 boneless, skinless chicken breasts

1/2 cup basil pesto

1 cup breadcrumbs (preferably panko for extra crunch)

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Olive oil spray

Instructions
 

Prep the Chicken: Start by placing the chicken breasts in a zip-lock bag or between two sheets of plastic wrap. Gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin for even cooking.

    Marinate: In a bowl, coat the chicken breasts evenly with basil pesto, ensuring every part is covered. Let them marinate for at least 15-30 minutes in the refrigerator for maximum flavor (longer is even better).

      Prepare the Breading: In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well to create a uniform mixture.

        Bread the Chicken: Once the chicken has marinated, remove each piece from the pesto and let the excess drip off. Dredge each chicken cutlet in the breadcrumb mixture, pressing gently to adhere the crumbs to the chicken. Ensure both sides are coated well.

          Air Frying: Preheat the air fryer to 380°F (190°C). Spray the air fryer basket lightly with olive oil. Arrange the breaded chicken cutlets in a single layer in the basket (you may need to do this in batches depending on the size of your air fryer). Spray the tops of the cutlets lightly with olive oil.

            Cook: Air fry the chicken cutlets for about 10-12 minutes, flipping them halfway through, until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).

              Serve: Remove and let the chicken rest for a couple of minutes before serving. Serve warm with additional pesto drizzled on top or alongside a fresh salad.

                Prep Time, Total Time, Servings: 15 min | 30 min | 2 Servings