Ingredients
Equipment
Method
Directions:
- Start by placing the trimmed chicken breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch. This ensures that the cutlets cook evenly and stay tender.
- In a small bowl, mix together the kosher salt, garlic powder, and dried Italian herb blend. Rub this seasoning mixture all over the chicken cutlets, making sure they are evenly coated.
- Pour the low-fat Italian dressing over the seasoned chicken cutlets, ensuring they are well coated. Allow them to marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
- In a shallow bowl, beat the large egg. In another bowl, combine the whole-wheat breadcrumbs and grated Parmesan cheese. This will form the breading for your cutlets.
- Remove the chicken cutlets from the marinade and let any excess dressing drip off. Dip each cutlet into the beaten egg, allowing the excess to fall away. Next, coat them in the breadcrumb and cheese mixture, pressing gently to help the coating adhere.
- Preheat your air fryer to 400°F (200°C) for about 5 minutes. This step is crucial for achieving that crispy exterior.
- Spray the air fryer basket with olive oil spray to prevent sticking. Place the breaded chicken cutlets in a single layer, ensuring they do not overlap. Lightly spray the tops of the cutlets with olive oil spray for an extra crispy finish.
- Air fry the chicken cutlets for 10 minutes. After 5 minutes, flip them halfway through cooking to ensure even browning. Cook until they reach an internal temperature of 165°F (74°C) and are golden brown.
- Once cooked, remove the chicken cutlets from the air fryer and allow them to rest for a few minutes. Serve them hot, garnished with fresh herbs or alongside your favorite dipping sauce.
Notes
- For a gluten-free option, use gluten-free breadcrumbs.
- Marinate chicken for longer to enhance flavor.
- Don't overcrowd the air fryer to ensure even cooking.