Ingredients:

• 2 eggs
• 1 tablespoon water
• 1/2 cup Italian bread crumbs
• 1/3 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 chicken cutlets (or 2 large breasts, butterflied)
• Salt and pepper, to taste
• Cooking spray

Instructions:

1. Prepare the Chicken:
   Pat the chicken cutlets dry using paper towels. Season both sides with salt and pepper. Set aside on a clean plate while you prepare the dredging station.
2. Set Up Dredging Station:
   You’ll need two shallow bowls and a clean plate.
   • In the first bowl, beat together the eggs and water until fully combined.
   • In the second bowl, combine the Italian bread crumbs, panko, garlic powder, and onion powder. Stir well.
     The clean plate will be used to rest the breaded cutlets after coating.
3. Coat the Chicken:
   • Dredge each chicken cutlet in the egg wash, ensuring it's fully coated.
   • Transfer the cutlet to the breadcrumb mixture and coat it thoroughly, pressing gently to make sure the crumbs stick.
   • Place the breaded cutlet on the clean plate. Repeat for all cutlets, mixing the breadcrumb mixture between each one to redistribute the seasonings.
4. Preheat the Air Fryer:
   Lightly spray the air fryer basket with cooking spray. Preheat the air fryer to 400°F (200°C) for 5 minutes. This allows the coating to set properly.
5. Cook the Chicken:
   • Once preheated, place 2 cutlets in the basket without overlapping. Generously spray the tops with cooking spray to ensure a crispy, golden crust.
   • Cook for 4 minutes, then check halfway through. If you notice any dry spots, spray the cutlets with more cooking spray.
   • After 4 minutes, flip the cutlets and spray the tops again with cooking spray. Cook for another 4 minutes. The chicken should reach an internal temperature of 165°F (74°C) when done.
6. Repeat:
   Remove the cooked chicken and set aside. Repeat the process with the remaining cutlets.

Nutrition