CRISPY CHICKEN CUTLETS

4 skinless, boneless chicken breasts

1 tsp oregano

1 tsp basil

1 tsp thyme

1/4 tsp kosher salt

1 tsp fresh cracked black pepper

1 tsp cayenne pepper

1 tsp garlic powder

1 cup all-purpose flour

1 cup panko breadcrumbs

1/4 cup grated parmesan cheese

2 eggs

Spray olive oil

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CAESAR SALAD

1 tsp salt

1 lg clove fresh garlic

1 tsp Dijon mustard

Juice from 1 lemon

1/4 cup olive oil

2 anchovy filets

1 raw egg, beaten well

2 tsp Worcestershire sauce

1 head Romaine lettuce, torn

Plain croutons

1/4 cup parmesan cheese

CHICKEN CUTLET DIRECTIONS 

Slice chicken breasts in half, pound to 1/4" thickness

Mix flour, breadcrumbs, herbs, and spices

Dredge chicken in egg, then breadcrumb mix

Preheat air fryer to 400°F. Spray with olive oil

Cook chicken in batches for 10-12 mins, flipping halfway

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CAESAR SALAD DIRECTIONS

Crush garlic, mix with salt, mustard, lemon juice, anchovy, Worcestershire, and olive oil

Add beaten egg, mix well

Toss dressing with lettuce and parmesan. Add croutons.

Serve: Top crispy chicken with Caesar salad. Enjoy!

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