Chicken Parmesan salad
3 tbsp(s), divided
2 tbsp(s), red wine variety, divided
1 clove(s), medium, crushed through a press
½ tsp(s), or to taste
Dried plain breadcrumbs
6 tbsp(s), season with Italian seasoning
Uncooked boneless skinless chicken breast(s)
1 pound(s), 4 (1/4-pound) cutlets
Store bought marinara sauce
½ cup(s), low-fat
Part-skim mozzarella cheese
¼ cup(s), shredded, shredded
Grated Parmesan cheese
5 oz, baby variety, lightly packed
Crushed red pepper flakes
1 pinch, or to taste (optional)
- In large shallow bowl, whisk 1 tbsp oil, 4 tsp vinegar, garlic, salt, black pepper, oregano, and 1 tbsp water for dressing. Spread breadcrumbs onto sheet of wax paper. Dip 1 chicken cutlet in dressing, turning until coated. Lightly coat both sides of cutlet with breadcrumbs and transfer to plate. Repeat with remaining chicken. Lightly spray chicken with nonstick spray.
- Preheat air fryer to 360°F or 370°F for 3 minutes (depending on air fryer settings). Spray air fryer basket with nonstick spray and add 2 chicken cutlets. Air-fry chicken until golden and crisp, 4 to 5 minutes. Lift out basket. Turn chicken over and spread 2 tbsp marinara sauce on each cutlet. Sprinkle each with 1 tbsp mozzarella and 1 tbsp Parmesan.
- Air-fry until chicken is cooked through and crisp and mozzarella is melted, 2 to 3 minutes. Keep warm. Air-fry remaining cutlets with remaining marinara, mozzarella, and Parmesan.
- In large bowl, toss arugula and remaining 2 tbsp oil and 2 tsp vinegar. Season with salt and black pepper to taste. Divide greens among 4 plates and top each with 1 chicken cutlet. Sprinkle with red pepper flakes (if using). Serve warm.
- Serving size: 1 salad