Step by step

Method

5 steps

1. 1

   Warm ¼ cup olive oil with 2 minced garlic cloves for 1–2 minutes over low heat (or microwave briefly) until it smells garlicky — not browned-bitter. Let it cool slightly. Mix ½ cup breadcrumbs or panko, ¼ cup finely grated Parmesan, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a shallow dish.

2. 2

   Pat 4 boneless skinless chicken breasts (about 6 oz each) dry and pound any thick ends so they're even. Season lightly with salt and pepper. Dip each breast in the garlic oil, then press into the crumb mix to coat both sides.

3. 3

   Preheat the air fryer to 375°F. Mist the basket. Place the chicken in a single layer — two batches if needed so nothing overlaps.

4. 4

   Air fry 15–20 minutes, flipping halfway, until the coating is golden and the thickest part hits 165°F. Thinner cutlets often finish closer to 12–14 minutes — check early.

5. 5

   Rest 3–5 minutes before slicing so the juices settle. You want juicy garlic-Parmesan chicken with a crisp crumb crust — not dry chalky meat or pale soggy coating.