Imported from Instagram

Air Fryer Chicken Cutlets
Crispy chicken cutlets prepared without eggs or flour: the chicken is coated in Greek yogurt and then in a panko breading. They can be cooked in an air fryer or in a convection oven.
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Ingredients
- 400 g chicken breast (Sliced)
- 3 tbsp strained Greek yogurt (The author uses FAGE Total 5%)
- 100 g panko (Alternatively, use breadcrumbs or crushed corn flakes)
- salt (As needed)
- pepper (As needed)
- paprika (As needed; add to taste)
Steps
- 1
Coat the chicken slices in the Greek yogurt, covering them completely, then set them aside.
- 2
Prepare the breading using the panko. Alternatively, you can use breadcrumbs or, for a gluten-free version, crushed corn flakes.
- 3
Add the desired amount of salt, pepper, and paprika to the breading, then mix to distribute them evenly.
- 4
Coat the yogurt-covered chicken slices in the seasoned breading, making sure the breading adheres well on all sides.
- 5
Cook the cutlets in the air fryer at 190 °C for approximately 15-18 minutes, turning them after approximately 10 minutes and cooking for another 5 minutes or so.
- 6
Alternatively, cook them in a preheated convection oven at 200 °C for approximately 22 minutes.
- 7
Serve the cutlets as soon as they are ready.
Notes
The post indicates two alternative cooking methods: air frying at 190 °C for approximately 15-18 minutes or baking in a preheated convection oven at 200 °C for approximately 22 minutes. The text does not specify the thickness of the slices or how they should be arranged in the basket or on the baking sheet; make sure the chicken is fully cooked before serving.
Nutrition per serving
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