Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Chicken

• 8 boneless thin sliced chicken breast fillets, about 4 ounces each, 1/4 inch thick
• 1 teaspoon salt
• 1 1/2 cup panko, or gluten-free panko
• 1/3 cup finely grated parmesan cheese
• 2 large eggs, beaten
• olive oil spray

Salad

• 5 cups 1 large head romaine lettuce, chopped
• 1 heirloom tomato, diced
• 1/2 small red onion, chopped
• 2 ounces grated feta cheese, grated from 1 block

Dressing

• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon dried oregano
• 1 garlic clove, grated
• 1/2 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil

• Season the cutlets on both sides with salt.

• In a shallow bowl combine the bread crumbs and parmesan cheese.

• Beat the egg with 1 tablespoon water. Place in a large flat dish. Coat the cutlets with the egg mixture, remove the excess and dip them into  crumbs.

• Place the cutlets on a work surface and spray both sides generously with oil.

• Air fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink. Divide on 4 plates.

• Make the dressing: Combine the lemon juice, vinegar, oregano, garlic, and 1/2 teaspoon salt and let sit until the oregano has absorbed some liquid, about 5 minutes. Whisk in the olive oil.

• While the cutlets are cooking, toss all the lettuce, tomato, red onion and 1/4 teaspoon salt together in a large bowl. Drizzle over the dressing, toss, and divide among the 4 plates of chicken, piling it over the cutlets.

• Using a box grater, grate 1/2 ounce of the cheese over each salad.

• If you don’t have panko, you can use breadcrumbs.
• Swap romaine lettuce for mixed greens.
• Add avocado or cucumber for extra vegetables.