Ingredients:

  • 2 large Chicken Breasts (approx. 1.2 lbs total), thinly sliced into 4 cutlets
  • ½ cup All-Purpose Flour
  • 2 Large Eggs, lightly beaten
  • 1 ½ cups Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • 1 tsp Smoked Paprika
  • ½ tsp Garlic Powder
  • Kosher Salt & Black Pepper, to taste
  • Olive Oil Spray or Avocado Oil Spray, as needed
  • 1 medium English Cucumber, halved and sliced
  • 1 pint Cherry or Grape Tomatoes, halved
  • ½ cup Kalamata Olives, pitted
  • ¼ medium Red Onion, very thinly sliced
  • 4 oz Block Feta Cheese, cubed or crumbled
  • ¼ cup Fresh Parsley, roughly chopped
  • 1 tbsp Fresh Oregano or Dill, chopped
  • 3 tbsp Extra Virgin Olive Oil (for dressing)
  • 2 tbsp Fresh Lemon Juice (for dressing)
  • 1 tbsp Red Wine Vinegar (for dressing)

Instructions:

  1. Slice the chicken breasts horizontally into four thinner cutlets. Place each cutlet between plastic wrap and pound to an even thickness of about ¼ inch (0.6 cm).
  2. Set up the breading station: Dish 1 contains the flour, salt, and pepper. Dish 2 contains the whisked eggs. Dish 3 combines the Panko, Parmesan cheese, paprika, garlic powder, salt, and pepper; mix thoroughly.
  3. Working one cutlet at a time, dredge it in the flour (shaking off excess), dip it completely in the egg mixture, and then press it firmly into the Panko mixture, ensuring the coating adheres completely.
  4. Preheat the air fryer to 400°F (200°C) for 5 minutes. Lightly spray the inside of the air fryer basket with oil.
  5. Place two cutlets in the air fryer basket, ensuring they do not overlap. Liberally spray the top surface of the cutlets with oil spray.
  6. Air fry for 8–10 minutes, flipping halfway through and spraying the second side lightly. Cook until golden brown and crispy and the internal temperature reaches 165°F (74°C). Repeat with the remaining cutlets.
  7. While chicken cooks, prepare the dressing: Whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper until emulsified.
  8. In a large bowl, combine the cucumber, tomatoes, olives, red onion, parsley, and oregano. Gently toss the vegetables with the dressing.
  9. Serve the Mediterranean salad on plates and top each portion with a warm, sliced Chicken Milanese cutlet. Garnish with cubed feta cheese.