Ingredients:

  • 2 large (about 1.5 lbs total) Chicken Breasts, boneless, skinless (halved horizontally to make 4 thin cutlets)
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly whisked
  • 1 1/2 cups Panko Breadcrumbs
  • 1 teaspoon Dried Oregano (or Italian Seasoning)
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • Olive Oil Spray (or cooking oil spray), As needed
  • 1 large head Romaine Lettuce, chopped coarsely
  • 1 pint Cherry Tomatoes, halved
  • 1/2 large English Cucumber, diced
  • 1/4 small Red Onion, thinly sliced
  • 1/2 cup Kalamata Olives, pitted and halved
  • 4 oz Feta Cheese, crumbled
  • 1/4 cup Fresh Parsley, roughly chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Dried Oregano (for vinaigrette)
  • 1 small clove Garlic, finely minced or grated
  • Salt and Pepper, To taste (for vinaigrette)

Instructions:

  1. Prepare the Chicken: Slice the chicken breasts horizontally to create 4 thinner cutlets. Place each cutlet between two pieces of cling film or parchment paper. Using a meat mallet, pound the chicken until it is uniformly thin (about 1/4 inch / 6 mm). Season lightly with salt and pepper.
  2. Set Up the Breading Station: Arrange three shallow dishes side-by-side: Dish 1 (Flour, seasoned with salt and pepper); Dish 2 (Whisked eggs); Dish 3 (Panko breadcrumbs mixed with 1 teaspoon of dried oregano, salt, and pepper).
  3. Breading: Dredge each cutlet first in the seasoned flour (shake off excess), then dip into the egg wash (allowing excess to drip off), and finally press firmly into the Panko mixture to ensure full coverage.
  4. Chill (Crucial Step): Place the coated cutlets on a wire rack set over a baking sheet. Refrigerate for at least 15 minutes. This sets the crust and prevents it from falling off during cooking.
  5. Whisk the Dressing: In a small jar, combine the olive oil, lemon juice, red wine vinegar, 1 teaspoon oregano, minced garlic, salt, and pepper. Shake or whisk vigorously until emulsified. Set aside.
  6. Assemble the Salad Base: In a large bowl, combine the chopped romaine, tomatoes, cucumber, red onion, and olives.
  7. Preheat: Preheat the air fryer to 400°F (200°C) for 5 minutes.
  8. Arrange and Spray: Lightly mist the air fryer basket with olive oil spray. Place 1–2 cutlets inside, ensuring they do not overlap (cook in batches). Generously mist the top side of the cutlets with the oil spray. This ensures that golden, crispy exterior.
  9. Cook: Air fry for 6–7 minutes. Flip the cutlets, mist the other side lightly, and cook for another 5–6 minutes, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
  10. Rest: Remove the finished cutlets and keep them warm while cooking the remaining batch.
  11. Dress the Salad: Just before serving, drizzle the desired amount of vinaigrette over the salad mixture and toss gently. Stir in the crumbled feta and fresh parsley.
  12. Serve: Place a generous portion of the Mediterranean salad on each plate. Top immediately with a hot, crispy Chicken Milanese cutlet. Serve with a final squeeze of fresh lemon over the chicken, if desired.