Start by cutting the chicken into four cutlets. Place each cutlet between two sheets of parchment paper or plastic wrap. Using a meat mallet, pound the chicken to about 1/4-inch thick. This not only tenderizes the meat but also ensures even cooking.
Sprinkle both sides of the chicken with kosher salt and freshly ground black pepper. This step is crucial for infusing flavor into the chicken.
In a shallow plate, beat the egg together with a teaspoon of water. This mixture will help the breadcrumbs stick to the chicken.
In another shallow bowl, combine the breadcrumbs and Parmesan cheese. Mix them well to ensure even distribution of the cheese.
Take each chicken cutlet and dip it first into the egg mixture, coating both sides thoroughly. Next, dredge it in the breadcrumb mixture, pressing gently to ensure a good coating.
Once all cutlets are coated, place them on a work surface and spray both sides lightly with olive oil spray. This will aid in achieving a beautiful golden color.
Preheat your air fryer to 400°F. This step is essential for getting that perfect crispy texture.
Transfer the chicken cutlets to the air fryer basket in batches, ensuring they do not overlap. Cook for 7 minutes, flipping halfway through until they are golden brown and cooked through.
After cooking, serve the chicken with 1 1/2 cups of baby arugula on the side. Squeeze a generous amount of lemon juice over the top for an added burst of freshness.
