YIELD: 4 Servings
Cut the chicken in half, width-wise. Place one half in a ziplock bag, seal. Working with one piece of chicken at a time, use a meat mallet (or I use a small frying pan) to pound the chicken to an even 1/4-inch thickness. Continue with the rest of the pieces.
Add the flour to a shallow dish and mix in the seasonings. Add the eggs to a second dish. In a third dish, the breadcrumbs.
Dredge the chicken in flour mixture, coating it lightly, shake off an excess. Next, dip the chicken into the egg, coating it well. Finally, press the chicken into the bread crumbs, covering it as thoroughly as you can. Place chicken on a plate and continue to coat all 4 pieces.
Working in batches if necessary, spray the air fryer basket with cooking spray, I use an oil mister filled with avocado oil. Arrange the chicken in a single layer in the basket. Cook at 400°F for 8-10 minutes or until the chicken is cooked through and the breading is crisp, turning half way through.
Once all of the chicken is fried, you can enjoy it as is, store it in the refrigerator for another day OR make it into chicken parm.
To make the chicken parm, take one of the chicken cutlets and top it with a spoonful of tomato sauce, spread that around, then a sprinkle of mozzarella cheese. Line the basket of your air fryer with a piece of parchment paper the same size as your cutlet, this is to stop any sauce or cheese from dripping off and burning in the basket. Cook at 400°F for 2-3 minutes or until the cheese is melted and golden brown.
We like to serve this chicken parm along side a simple tossed salad of mixed greens, balsamic vinaigrette and shaved parmesan. But really the cutlets themselves are so versatile and can be used for so many meals.
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