You’ll Need
For the Chicken
4 chicken breast fillets, 2 eggs, beaten
Parmesan Crumb, 80g plain flour
100g panko breadcrumbs, 60g freshly grated Parmesan
1 tsp garlic granules, 1 tsp dried oregano, 1 tsp smoked paprika
1 tsp sea salt, ½ tsp cracked black pepper, Oil spray
For the Boxes
700g baby potatoes, halved, 1 tbsp olive oil
1 tsp dried rosemary, Sea salt and black pepper
200g cherry tomatoes, 80g rocket
Garlic Aioli
4 tbsp mayonnaise
1 garlic clove, finely grated
Juice of ½ lemon
Pinch of sea salt
Cracked black pepper
Optional but Dangerous
Shaved Parmesan
Balsamic glaze
Lemon wedges
Pickled red onions
Garlic bread
Method
Preheat your air fryer to 200°C.
Place each chicken breast between two sheets of baking paper and gently flatten until about 1cm thick.
Toss the potatoes with the olive oil, rosemary, salt and black pepper.
Air fry the potatoes for 10 minutes, shaking halfway through.
Meanwhile, place the flour into one bowl, beat the eggs in another, and mix together the panko breadcrumbs, Parmesan, garlic granules, oregano, smoked paprika, salt and black pepper in a third bowl.
Coat each chicken escalope in the flour, then the egg, then press firmly into the Parmesan crumb until completely coated.
Add the chicken to the basket alongside the potatoes and lightly spray with oil.
Scatter the cherry tomatoes into the basket.
Air fry for 12–14 minutes, turning the chicken halfway through, until the coating is deeply golden, crisp and the chicken is cooked through.
Mix together the mayonnaise, garlic, lemon juice, salt and black pepper to make the aioli.
Divide the potatoes, tomatoes and rocket between four serving boxes or plates.
Top with the crispy Parmesan chicken and serve with the garlic aioli on the side.