Ingredients
- 2 boneless, skinless chicken breasts (about 8 ounces each), trimmed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 teaspoon dried Italian herb blend
- 1/4 cup low-fat Italian dressing
- 3/4 cup whole-wheat breadcrumbs
- 2 tablespoons grated Parmesan cheese low-fat version works well
- 1 large egg
- Olive oil spray
Instructions
- Begin by slicing each chicken breast in half lengthwise to create four thinner cutlets. Using a meat mallet or rolling pin, gently pound the cutlets to an even thickness (about 1/4 inch). This ensures even cooking and tender meat.
- Whisk together the kosher salt, garlic powder, and Italian herb blend in a shallow dish. Add the Italian dressing and place the chicken cutlets in the marinade. Let them marinate for at least 1 hour.
- In a separate shallow dish, mix together the whole-wheat breadcrumbs and grated Parmesan cheese. In another shallow dish, beat the egg.
- One at a time, dip each marinated chicken cutlet into the beaten egg (allow excess to drip off). Coat evenly with the breadcrumb mixture.
- Preheat your air fryer to 400°F. Arrange the breaded chicken cutlets in a single layer in the air-fryer basket, working in batches if needed to avoid overcrowding. Air fry for 4 minutes until the top is golden.
- Flip the cutlets, give them a light spray of olive oil and continue to air fry for another 4 minutes (they need to be golden brown). If you have a meat thermometer, target 165°F.
- Serve hot from the air fryer.
