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Prep time
5 minutes
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Cook time
23 minutes
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Serves
4
Ingredients
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26 ounces
skinless boneless chicken breast
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4 ounces
orange (peeled, cut into segments)
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4 ounces
romaine lettuce (chopped)
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4 ounces
cucumber (cut into ⅛-inch thick slices)
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2 ounces
mozzarella cheese (shredded)
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1/2 ounce
parmesan cheese (grated)
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1/2 ounce
oz radish (thinly sliced)
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2 ounces
cashew (unsalted, roasted)
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1/2 cup
plain panko breadcrumbs
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2 tablespoons
all-purpose flour
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1
medium egg (beaten)
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1 tablespoon
unsalted butter (melted)
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1/2 teaspoon
salt
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1/4 teaspoon
black pepper
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1/2 teaspoon
garlic powder
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1/2 teaspoon
onion powder
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1/4 teaspoon
paprika
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2 tablespoons
parsley (freshly chopped, divided)
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1/4 cup
homemade tomato sauce
Directions
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Season the chicken: Sprinkle 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp paprika over 26 oz skinless, boneless chicken breast. Rub to coat the spices evenly. Let it rest for 5 minutes on the counter.
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Make the crust in the meantime: In a small bowl, combine 1/2 cup breadcrumbs, grated 0.5 oz parmesan cheese, 1 tbsp unsalted butter, and 2 tbsp parsley. Mix well and set aside.
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Coat the chicken: Dip the seasoned chicken into 2 tbsp all-purpose flour, covering all sides, and shake off the excess. Continue to dip it into the beaten 1 medium egg and finally into the seasoned breadcrumbs. Press lightly to seal the crust onto the chicken. Set aside.
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Cook the chicken: Preheat the air fryer for 5 minutes at 350°F. Put the chicken into the basket of the air fryer. Close and cook for 15 minutes. Take the chicken out, ladle spoonfuls of 1/4 cup homemade tomato sauce over the chicken, and top with 2 oz mozzarella cheese. Cook for another 3 minutes at 375°F.
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Serve: Remove the chicken from the air fryer. Sprinkle the remaining 1 tbsp parsley over the chicken. Put 4 oz romaine lettuce on a serving plate and scatter 4 oz orange, 4 oz cucumber, 0.5 oz radish, and 2 oz cashew on top. Place a piece of chicken next to the salad and serve.
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