Description
Crispy breaded chicken cutlets air‑fried to golden perfection, served atop a fresh Caesar salad with creamy homemade dressing.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all‑purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- Olive oil spray
- ½ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt)
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 cup chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ cup croutons
- Lemon wedges, for serving
Instructions
- Slice each chicken breast horizontally into thin cutlets. Pound to even thickness.
- Set up breading stations: flour; beaten eggs; mix panko, Parmesan, garlic powder, oregano, salt, and pepper.
- Dredge each cutlet in flour, shake off excess, dip in eggs, then coat in breadcrumb mixture, pressing gently to adhere.
- Preheat air fryer to 400 °F (200 °C).
- Lightly spray both sides of cutlets with olive oil. Arrange in a single layer (cook in batches if needed).
- Air‑fry for 5–6 minutes per side, until golden and cooked through (internal temp 165 °F).
- While chicken cooks, whisk together mayonnaise, sour cream, garlic, lemon juice, Dijon, and Parmesan to make Caesar dressing. Season to taste.
- Toss romaine, cherry tomatoes, and croutons with dressing.
- Serve salad topped with hot cutlets and lemon wedges.
Notes
- For spicier flavor, add cayenne pepper to breadcrumb mix or egg wash.
- To make gluten‑free, substitute with gluten‑free flour and breadcrumbs.
- Dairy‑free option: use nutritional yeast instead of Parmesan and a dairy‑free mayo/sour cream.
- Prep ahead: bread cutlets and refrigerate up to 24 hours before cooking.
- Store leftovers in airtight container; reheat in air fryer at 375 °F for 5–7 minutes.