Panko bread crumbs and an air fryer deliver crunchy, juicy chicken breasts for an easy crowd-pleasing dinner. Serve these cutlets with salad, pasta, or as a hearty sandwich.
Ingredients
- ¼ cup all-purpose flour
- ¾ cup panko bread crumbs
- 1 large egg
- 2 medium boneless, skinless chicken breasts, cut into halves
- Cooking spray
- 6 cups mixed salad greens
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
Steps
- Add the flour to a dish and the bread crumbs to another dish. In third dish, beat the egg.
- Heat air fryer to 350°F. Season the chicken all over with salt. Working with 1 piece at a time, coat chicken with flour, tapping off excess. Dip chicken into egg, letting excess drip off, then add to dish with bread crumbs, pressing so crumbs adhere.
- Coat both sides of chicken with the cooking spray, then add to air fryer in a single layer, in batches if necessary. Cook 15 min., turning chicken pieces over halfway through. Increase temperature to 400°F and cook another 4–5 min., until golden brown and cooked through. Remove chicken from air fryer and season with salt to taste.
- Meanwhile, in a large bowl, toss the greens with the oil and vinegar. Season with salt and pepper to taste. Serve chicken with salad.
Tips
To cook in the oven, set a wire rack inside a rimmed baking sheet. Lightly coat with cooking spray. Place breaded chicken pieces on rack, spaced apart, and coat tops with cooking spray. Bake at 425°F for 30–35 min., until cooked through.
This recipe is
- Nut-free
- Dairy-free
- Lactose-free
Tags
- Dairy Free
- Nut Free
- Budget Friendly
- $10 Meals
- guiding star
- January 2021
- Lactose Free
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