Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each; or 2 large breasts halved horizontally)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 cup (125 g) all-purpose flour
  • 2 large eggs
  • 2 tablespoons (30 ml) milk or water
  • 1 1/2 cups (120 g) panko breadcrumbs
  • 1/2 cup (50 g) finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano or 1 tablespoon chopped fresh parsley (optional, for breadcrumbs)
  • Zest of 1 lemon
  • Olive oil spray (or 2–3 tablespoons / 30–45 ml olive oil for brushing)
  • 2 cups (300 g) cherry tomatoes, halved
  • 1 large cucumber (English or Persian), diced (about 2 cups / 300 g)
  • 1/2 small red onion, thinly sliced (about 1/2 cup / 60 g)
  • 3/4 cup (100 g) Kalamata olives, pitted and halved
  • 4 oz (113 g) feta cheese, crumbled
  • 1/4 cup (15 g) chopped fresh parsley (or mix parsley + mint)
  • Optional: 2 cups (60 g) baby arugula or mixed salad leaves
  • 3 tablespoons (45 ml) extra virgin olive oil (for vinaigrette)
  • 2 tablespoons (30 ml) fresh lemon juice (about 1 lemon)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano (or 1 tbsp fresh oregano)
  • 1 small garlic clove, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Instructions:

  1. Prep the chicken: butterfly if necessary and place between plastic wrap; pound to about 1/4 inch (6 mm) thickness for even cooking. Season both sides with salt and pepper.
  2. Make the breading station: Bowl 1: flour (season lightly with salt & pepper). Bowl 2: whisk eggs with milk or water. Bowl 3: combine panko, finely grated Parmesan, garlic powder, lemon zest, and dried oregano or parsley.
  3. Bread the chicken: dredge each piece in flour and shake off excess, dip into egg wash letting excess drip, then press into the panko mixture so chicken is evenly coated. Press firmly to compact crumbs. Optional: place breaded cutlets on a rack and chill 5–10 minutes to help coating adhere.
  4. Preheat and air-fry: preheat air fryer to 400°F (200°C) for 3–5 minutes. Lightly spray or brush both sides of each cutlet with olive oil. Arrange in a single layer in the basket without overcrowding (cook in batches if needed). Air-fry 4–7 minutes per side (total 8–14 minutes), flipping halfway, until golden and internal temperature reaches 165°F (74°C). Transfer to a wire rack for 2–3 minutes to stay crisp.
  5. Make the salad and dressing: whisk vinaigrette by combining extra virgin olive oil, fresh lemon juice, Dijon mustard, oregano, minced garlic (optional), salt and pepper. Toss tomatoes, cucumber, red onion, olives, parsley and optional arugula with dressing. Fold in crumbled feta just before serving.
  6. Plate and serve: place a bed of salad on each plate, top with a chicken cutlet, finish with lemon wedges and an extra drizzle of olive oil if desired.