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
- Season the cutlets on both sides with salt.
- In a shallow bowl combine the bread crumbs and parmesan cheese.
- 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.
- Place the cutlets on a work surface and spray both sides generously with oil.
- 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.
- 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.
- 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.
- Using a box grater, grate 1/2 ounce of the cheese over each salad.