Air-fried chicken cutlet salad made with romaine lettuce

PREP TIME
10 minutes
COOK TIME
13 minutes
ADDITIONAL TIME
5 minutes
TOTAL TIME
28 minutes

This is one of those salads where leftovers came in handy! Air-fried chicken cutlet salad made with romaine lettuce , cherry tomatoes, hard boiled egg , avocado , a slice of crispy bacon and homemade honey mustard dressing and it was so darn delicious! I try to make chicken cutlets around here at least once a week both as part of a meal and for other purposes throughout the week. Not only are they good in a salad but also can be made into a quick chicken Parmesan, great on a sandwich or an easy chicken piccata to name a few. I make two different versions, air-fried or fried in oil the old fashioned way. Sometimes low carb sometimes not and here’s how I make them.

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For the low carb gluten free version mix together 1 1/2 cups almond flour with 1 cup of grated Parmesan cheese along with 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. In a separate bowl beat one egg with 1/4 cup of milk. Slice one pound of boneless skinless chicken breast into 1/4 inch thick pieces. Coat each chicken cutlet with egg mixture then into the dry mixture being sure to fully coat the chicken as much as possible. Spray the insides of your heated air fryer set to 400 F with oil spray and place the cutlets without crowding into the fryer. Make in batches if needed. Spray the tops of the coated chicken with more oil spray and cook for 15-20 minutes flipping half way through until your desired crispness.

Nutrition Information:

YIELD:

 2

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 639TOTAL FAT: 44gSATURATED FAT: 10gTRANS FAT: 0gUNSATURATED FAT: 30gCHOLESTEROL: 80mgSODIUM: 1208mgCARBOHYDRATES: 34gFIBER: 12gSUGAR: 6gPROTEIN: 33g