Air Fryer Chicken Milanese with Mediterranean Salad

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This crispy Air Fryer Breaded Chicken Breast is topped with a Mediterranean Salad of tomatoes, red onion, romaine lettuce, and grated Feta cheese – so good!

Ingredients

  • 8 boneless thin sliced chicken breast fillets (about 4 ounces each, 1/4 inch thick)
  • 1 teaspoon salt
  • 1 1/2 cup panko (or gluten-free panko)
  • 1/3 cup finely grated parmesan cheese
  • 2 large eggs (beaten)
  • olive oil spray
  • 5 cups 1 large head romaine lettuce, chopped
  • 1 heirloom tomato (diced)
  • 1/2 small red onion (chopped)
  • 2 ounces grated feta cheese (grated from 1 block)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 garlic clove (grated)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil

Directions

  1. Season the cutlets on both sides with salt.
  2. In a shallow bowl combine the bread crumbs and parmesan cheese.
  3. Beat the egg with 1 tablespoon water. Place in a large flat dish. Coat the cutlets with the egg mixture, remove the excess and dip them into crumbs.
  4. Place the cutlets on a work surface and spray both sides generously with oil.
  5. Air fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink. Divide on 4 plates.
  6. Make the dressing: Combine the lemon juice, vinegar, oregano, garlic, and 1/2 teaspoon salt and let sit until the oregano has absorbed some liquid, about 5 minutes. Whisk in the olive oil.
  7. While the cutlets are cooking, toss all the lettuce, tomato, red onion and 1/4 teaspoon salt together in a large bowl. Drizzle over the dressing, toss, and divide among the 4 plates of chicken, piling it over the cutlets.
  8. Using a box grater, grate 1/2 ounce of the cheese over each salad.
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