Air Fryer Pistachio-Crusted Chicken Cutlets
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
7 mins
-
Total Time
23 mins
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Servings
4 servings
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Calories
566 kcal
-
Course
Main Course
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Cuisine
American
Air Fryer Pistachio-Crusted Chicken Cutlets
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For these air fryer chicken cutlets, thin pieces of chicken breast are dredged in a nutty lemon coating, then air fried until crispy and golden. It's an easy, healthy weeknight meal.
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Ingredients
- 1 lemon preferably organic
- 1 cup (4 1/4 ounces) pistachio raw unsalted
- Two (8-ounce) chicken breasts boneless skinless, or 4 store-bought chicken cutlets
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- olive oil spray form
- 6 cups (5 oz) arugula baby
- 1 tablespoon extra-virgin olive oil
- 2 ounces Parmesan Cheese shaved
Instructions
- Grate the zest from half of the lemon and place it on a large plate. Juice half of the lemon and then cut the other half into wedges. Set both aside.
- In a food processor, pulse the pistachios a few times until it becomes a coarse crumb, being careful not to overprocess. Transfer to the plate with the lemon zest and mix together.
- Slice the chicken breasts in half horizontally to make 4 thin cutlets. (If you purchased pre-cut cutlets, skip this step.)
- Place each cutlet between two sheets of parchment and use a meat mallet to pound to a 1/4-inch (6-mm) thickness. Season with 1 teaspoon each salt and pepper, or to taste.
- Working with one cutlet at a time, press the chicken cutlets into the pistachio-lemon zest mixture until completely covered on both sides. Spritz both sides with olive oil spray.☞ TESTER TIP: If you have difficulty getting the pistachio coating to stick to the chicken, spritz each chicken cutlet with olive oil spray before pressing into the crumb mixture.
- Working in batches if needed, place the chicken cutlets in the air fryer basket in a single layer. Cook at 380°F (194°C) until the chicken is cooked through in the center, to an internal temp of 165°F (74°C) flipping once, 3 to 5 minutes per side.
- Meanwhile, in a large bowl, toss together the arugula, olive oil, reserved lemon juice, a pinch of salt, and black pepper, to taste.
- Divvy the arugula among four plates and top with the Parmesan. Set a chicken cutlet alongside and serve with the lemon wedges.
Nutrition Information
Show Details
Serving
1portion
Calories
566kcal
(28%)
Carbohydrates
20g
(7%)
Protein
42g
(84%)
Fat
37g
(57%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
19g
(95%)
Trans Fat
0.01g
(1%)
Cholesterol
82mg
(27%)
Sodium
371mg
(15%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 566kcal | 28% |
| Carbohydrates | 20g | 7% |
| Protein | 42g | 84% |
| Fat | 37g | 57% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 371mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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