Chicken Cutlets

What You’ll Need:

• Boneless Chicken Breasts
• Breadcrumbs
• Parmesan Cheese
• Ranch Seasoning
• Italian Seasoning
• Red Pepper Flakes
• Salt & Pepper
• Eggs
• Flour
• Olive Oil
• Air Fryer

Place all dry ingredients in a bowl: breadcrumbs, Parmesan cheese, ranch seasoning, Italian seasoning, red pepper flakes and salt and pepper. There really are no exact measurements to this; eyeball the amount needed according to how much chicken is being used. If you do not add enough spices and breadcrumbs initially, you can always add more at a later time. Sift all dry ingredients together and set bowl aside.

In two separate bowls, add the eggs to one and flour to another. Lineup the three bowls: flour, eggs, dry ingredients.

One at a time, dip each piece of chicken first in the flour and coat completely, then in the eggs and then in the dry ingredient mixture. Press the breadcrumbs and seasonings into the chicken. Repeat with all of the chicken.

Spray air fryer basket with olive oil and lay cutlets flat. You most likely will have to cook the cutlets in multiple batches. Do not layer chicken on top of each other or they will not properly crisp. Cook on 400 degrees for 15 minutes. When there is roughly 5 minutes left, flip the chicken cutlets over and continuing to cook for remaining time.

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Time may different depending on air fryer used, or if a standard oven is used. Cook until golden brown.

Serve with pasta or steamed broccoli and cover all in red sauce of choice.

Wine recommendations with meal: Pinot Noir or Merlot.