Crispy Chicken Cutlets: Stove-top vs. Air Fryer

Crispy Chicken Cutlets are made the best way with our side-by-side comparison of stove top vs. air fryer methods. Learn which technique delivers the crunchiest coating, the juiciest chicken, and the easiest cleanup. Whether you’re cooking for a weeknight dinner or meal prepping for the week, this guide will help you choose the perfect method for your crispy chicken cravings!

Sweetpea’s Chicken Cutlets (Two Ways!)

Ingredients:

• 1 cup Italian Dressing (I use Olive Garden brand!)
  
• 2 Chicken Breasts, sliced into 6–8 thin cutlets
  
• 2 cups Seasoned Italian Breadcrumbs
  
• 1 cup Parmesan Cheese
  
• 1 tsp Garlic Powder
  
• 1 tsp Onion Powder
  
• ½ tsp Red Pepper Flakes
  

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Instructions

1. Marinate the Chicken

Marinate chicken cutlets in Italian dressing for 1 hour — no more! This keeps the chicken tender without turning mushy.

2. Prep the Breading

In a shallow bowl, mix the seasoned breadcrumbs, parmesan, garlic powder, onion powder, and red pepper flakes.

3. Bread the Cutlets

Remove chicken from the marinade and press firmly into the breadcrumb mixture. Make sure each piece is coated well.

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Cooking Methods

🔥 Stove Top Method

• Heat avocado oil or high-heat olive oil in a skillet over medium-high heat.
  
• Shallow fry each cutlet for 2–3 minutes per side until golden and crisp.
  
• Ensure internal temperature reaches 165˚F.
  
• Transfer to a wire rack while you finish cooking the rest.
  

Pros:

• Juiciest texture
  
• Beautiful, deep golden crust
  

Cons:

• Can feel greasy
  
• Messier cleanup
  

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🌬️ Air Fryer Method

• Spray air fryer basket with avocado oil.
  
• Lay cutlets in a single layer, spray tops with oil.
  
• Air fry at 400˚F for 10–12 minutes, then flip and cook 5–7 minutes more, until internal temperature reaches 165˚F.
  

Pros:

• Lighter, crisp texture
  
• Less oily, easier cleanup
  
• Lower fat content
  

Cons:

• Slightly drier if overcooked
  
• Smaller batch size
  

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Sweetpea’s Thoughts: My Honest Comparison

After testing both methods side by side, here’s what I found:

The stove-top version was juicier but also had a greasy mouthfeel — the breading was almost too rich. The air fryer version? Tender, light, and crisp without the oil overload. I found myself reaching for the air-fried ones every time!

Freezer Test: I froze both versions and reheated them in the air fryer. Honestly? I couldn’t tell which was which. So if you’re meal-prepping, both options freeze and reheat beautifully!

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Tips & Tricks

• Don’t skip the extra seasoning in the breadcrumbs — it boosts the flavor!
  
• Marinate for exactly one hour to avoid mushy texture.
  
• Use a meat thermometer to avoid overcooking, especially in the air fryer.
  
• Let the cutlets rest on a wire rack to keep them crisp.
  

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What to Serve With Chicken Cutlets

• Dippy Salad – it’s my go to with chicken cutlets. People can make their own salad, with whatever they love best.
  
• Creamy Mashed Potatoes – so delish! And goes with everything!
  
• Frozen Green Beans – magically, these frozen green beans are transformed into a prize-worthy side dish with just a few ingredients!
  
• Classic Marinara Pasta
  

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Tools & Equipment

• Air Fryer: Beautiful 6 Qt Air Fryer by Drew Barrymore — this is the one I am currently using and I LOVE IT.
  
• Shallow Frying Pan – I love using a Lodge Cast Iron Skillet!
  
• Meat Thermometer
  
• Wire Rack
  

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FAQ

Can I use chicken thighs instead?
While some people prefer the unctuous meat of chicken thighs, for chicken cutlets, it’s best to use chicken breasts.

Can I make these gluten-free?
Absolutely — just use gluten-free Italian breadcrumbs.

How long will they last in the fridge?
Up to 4 days in an airtight container.

Can I freeze these?
Yes! Freeze on a sheet tray, then store in a freezer bag. Reheat in air fryer for best results. (See the recipe notes for reheating instructions!)

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