Why You’ll Love This Recipe
- Crispy without frying thanks to the air fryer
- Quick , ready in about 20 minutes
- Balanced with protein, greens, and healthy fats
- Customizable with whatever salad veggies you have on hand
Tips & Variations
- Thin cutlets cook more evenly and get crispier
- Add red onion, cucumber, or olives to the salad for extra flavor
- Serve with roasted potatoes, orzo, or crusty bread
- Great for meal prep, store salad and chicken separately
High-Quality Protein
The air fryer chicken cutlet provides lean protein, which supports muscle maintenance, satiety, and steady energy levels.
Leafy Greens & Fiber
Spinach adds fiber, folate, iron, and antioxidants that support digestion and overall health. Tomatoes contribute vitamin C and lycopene for added antioxidant benefits.
Healthy Fats
Olive oil in the vinaigrette and feta cheese provide fats that enhance flavor and help with the absorption of fat-soluble vitamins.
Lower in Added Fat
Using the air fryer instead of pan-frying significantly reduces the need for added oil while still delivering a crispy texture.
Bright, Fresh Finish
A squeeze of lemon not only boosts flavor without added sodium but also enhances iron absorption from the spinach.
Air-Fryer Chicken Cutlet Salad
Ingredients
Italian Chicken Cutlet
-
1–2 thin chicken cutlets
-
1 egg
-
Italian-seasoned breadcrumbs
-
Olive oil spray
-
Lemon wedges, for finishing
Spinach Feta Salad
-
Fresh spinach
-
Feta cheese, crumbled
-
Chopped tomatoes
-
Garlic vinaigrette or olive oil & vinegar
-
Salt & pepper, to taste
Instructions
1. Prep the Chicken
Crack the egg into a shallow bowl and whisk well.
Dip each chicken cutlet into the egg, allowing excess to drip off, then coat evenly in Italian-seasoned breadcrumbs, pressing gently so they adhere.
2. Air Fry
Preheat air fryer to 400°F.
Lightly spray both sides of the breaded cutlets with olive oil.
Place chicken in the air fryer basket in a single layer.
Air fry for 7 minutes, flip, spray lightly with olive oil again, and cook for another 7 minutes, until golden, crispy, and cooked through.
3. Make the Salad
While the chicken cooks, toss spinach with chopped tomatoes, feta, and garlic vinaigrette (or olive oil and vinegar). Season lightly with salt and pepper.
4. Assemble & Finish
Top the crispy chicken cutlets with the spinach feta salad.
Finish with a generous squeeze of fresh lemon right before serving.
Leave a Reply