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.