Air Fryer Pistachio-Crusted Chicken Cutlets

Instructions

Grate the zest from half of the lemon and place it on a large plate. Juice half of the lemon and then cut the other half into wedges. Set both aside.

In a food processor, pulse the pistachios a few times until it becomes a coarse crumb, being careful not to overprocess. Transfer to the plate with the lemon zest and mix together.

Slice the chicken breasts in half horizontally to make 4 thin cutlets. (If you purchased pre-cut cutlets, skip this step.)

Place each cutlet between two sheets of parchment and use a meat mallet to pound to a 1/4-inch (6-mm) thickness. Season with 1 teaspoon each salt and pepper, or to taste.

Working with one cutlet at a time, press the chicken cutlets into the pistachio-lemon zest mixture until completely covered on both sides. Spritz both sides with olive oil spray. TESTER TIP: If you have difficulty getting the pistachio coating to stick to the chicken, spritz each chicken cutlet with olive oil spray before pressing into the crumb mixture.

Working in batches if needed, place the chicken cutlets in the air fryer basket in a single layer. Cook at 380°F (194°C) until the chicken is cooked through in the center, to an internal temp of 165°F (74°C) flipping once, 3 to 5 minutes per side.

Meanwhile, in a large bowl, toss together the arugula, olive oil, reserved lemon juice, a pinch of salt, and black pepper, to taste.

Divvy the arugula among four plates and top with the Parmesan. Set a chicken cutlet alongside and serve with the lemon wedges.

Entree