Chicken cutlets pounded thin, dredged in flour, egg, and panko breadcrumbs. Baked in the air fryer until crispy.
Servings 1serving
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Equipment
Air fryer
Ingredients
1Boneless, skinless chicken breast, pounded thin
1cupsPanko breadcrumbs
3/4cupFlour
1Whole egg
1tbspWater
Salt & pepper
Instructions
Prepare the dredging station. Fill one shallow bowl with panko. In a separate shallow bowl combine the egg and the tablespoon of water, whisk to combine. In a separate bowl combine the flour, salt, and pepper, mix to combine.
Take your pounded chicken breast and dredge in the flour mixture, then the egg mix, and finally the panko. Coating well between each step, press the panko in to adhere to the chicken.
Preheat your air fryer using the "air fry" setting, at 400 degrees F for 15 minutes. Spray the basket with cooking spray, once preheated add your coated chicken breast. Flip the chicken halfway through. After the 15 minutes the chicken should have an internal temperature of 165 degrees F.
Allow to rest for 5 minutes and slice. Serve as is or in a steamed rice bowl topped with cucumber salad, avocado, nori, sriracha mayo, sesame seeds, and sliced green onion. Best if served immediately.