You’ll Need
600g chicken breast, sliced into cutlets
80g plain flour
40g cornflour
2 eggs, beaten
100g breadcrumbs
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
Oil spray
Pesto Topping
4 tbsp green pesto
60g mozzarella, grated
30g parmesan, grated
To Serve
Rocket leaves
Lemon wedges
Optional but Dangerous
Garlic bread
Sun-dried tomatoes
Extra parmesan
Method
Preheat your air fryer to 200°C.
In a bowl mix together the flour, cornflour, garlic powder, salt, and black pepper.
Dip each chicken cutlet into the beaten egg, then coat thoroughly in breadcrumbs.
Lightly spray the air fryer basket with oil.
Place the chicken cutlets into the basket in a single layer and spray the tops lightly with oil.
Air fry at 200°C for 10–12 minutes, turning halfway through, until golden, crisp, and cooked through.
Spread a spoonful of pesto over each cutlet.
Top with mozzarella and parmesan.
Return to the air fryer for 2–3 minutes until the cheese melts and bubbles.
Serve immediately with rocket leaves and lemon wedges.