Photo of Air-Fried Chicken Cutlets with Pear & Blue Cheese Salad by WW

Air-Fried Chicken Cutlets with Pear & Blue Cheese Salad

Points® value
Total Time
22 min
15 min
7 min
Chicken cutlets are coated in a Parmesan crumb mixture and air-fried to delicious crispness in this lighter take on chicken Milanese. The cutlets are then served with a pile of lightly dressed veggies, fruit, cheese, and greens.


Cooking spray

4 spray(s)


1 large

Panko breadcrumbs

½ cup(s)

Grated Parmesan cheese

2 tbsp(s)

Black pepper

¼ tsp(s), freshly ground

Uncooked boneless skinless chicken breast

1 pound(s), four (4 oz) cutlets

Baby arugula

8 cup(s), and other greens like frisée


1 medium, cored, thinly sliced

Red onion

½ cup(s), sliced

Blue cheese

¼ cup(s), crumbled

Low fat red wine vinaigrette salad dressing

¼ cup(s)


  1. Preheat an air fryer to 400°F.
  2. In a shallow bowl, beat the egg with a fork. On a small plate, combine the panko, Parmesan, and pepper. Dip a chicken cutlet into the egg, allowing the excess to drip off. Then press the cutlet into the breadcrumb mixture and turn to coat. Set aside and repeat with the remaining chicken.
  3. Lightly coat the air fryer basket with cooking spray. Lightly coat both sides of the chicken with cooking spray and arrange in a single layer on the basket. Air-fry, turning once, until golden and cooked through, about 7 minutes.
  4. While the chicken cooks, in a medium bowl, combine the mixed greens, pear, onion, cheese, and dressing. Serve the salad over the chicken, garnished with some black pepper.
  5. Serving size: 1 cutlet and about 2 cups salad