air fryer chicken cutlets
Crisp, golden, delicious air fryer chicken cutlets with a fresh baby arugula salad and lemon wedges, perfect for a quick and healthy dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breasts cut into 4 cutlets
- 0.75 tsp kosher salt
- freshly ground black pepper to taste
- 0.5 cup seasoned whole wheat breadcrumbs can use gluten-free
- 2 tbsp grated Parmesan cheese
- 1 large egg beaten with 1 tsp water
- olive oil spray
- 6 cups baby arugula
- 3 whole lemons cut into wedges
Instructions
Preparation Steps
- Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick.
- Sprinkle both sides with kosher salt and freshly ground black pepper.
- In a shallow plate, beat the egg with 1 teaspoon water together.
- Combine breadcrumbs and grated Parmesan cheese in a shallow bowl.
- Dip the chicken cutlets into the egg mixture, then coat evenly with the breadcrumb and Parmesan mixture. Place on a work surface and spray both sides with olive oil.
- Preheat the air fryer to 400°F (205°C).
- Place chicken cutlets in batches into the air fryer basket and cook for 7 minutes, flipping halfway through, until golden brown and cooked through.
- Serve chicken cutlets with 1.5 cups of baby arugula and a generous squeeze of fresh lemon juice.
Notes
This recipe is great for meal prep and can be stored in the refrigerator for up to 3 days. For a crispier crust, reheat in the air fryer for a few minutes before serving.