Ingredients
Preparation
Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to ¼-inch thick. Sprinkle both sides with salt and pepper.
In a shallow plate, beat the egg and 1 teaspoon of water together.
Combine breadcrumbs and parmesan cheese in a shallow bowl.
Dip the chicken into the egg, then the breadcrumb mixture. Place on a work surface and spray both sides with olive oil.
Preheat the air fryer to 400 degrees F.
In batches, transfer to the air fryer basket and cook for about 7 minutes, turning halfway until golden and cooked through.
Serve chicken with 1½ cups of arugula and top with a generous amount of lemon juice.
Preheat the oven to 425 degrees F.
Bake for about 12 to 14 minutes, flipping halfway until golden.
