Credits to @saturdaytable

Ingredients

Salad

• 1 pint cherry tomatoes, halved
• 2 nectarines, chopped into 1/2 inch cubes
• 1/2 shallot, chopped
• 1 cup castelvetrano olives, roughly chopped or torn
• 1 8 oz container Ciliegine (mozzarella balls), halved or torn into bite-sized pieces
• 1/2 cup chopped parsley
• 1 tbsp red wine vinegar
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Flaky salt

Chicken

• 2 chicken breasts, sliced in half and pounded until 1/4-1/2 inch thick
• 1 cup flour
• 2 eggs, beaten
• 1 cup panko bread crumbs

Instructions

1. Mix all salad ingredients together and set aside.
2. Place your flour, eggs, and panko bread crumbs into three separate shallow bowls. Season each with salt and pepper.
3. Season your chicken breasts with salt, then dredge your cutlets by coating them in flour, then the egg wash, then the breadcrumbs.
4. Use an air fryer to cook until brown and crispy (3-4 minutes per side).
5. To serve, top cutlets with salad.

Natalie’s Notes

Made 7/1/24. Next time I won’t use gluten-free panko bread crumbs, or I’ll break into smaller pieces for a more even coating. Peaches worked fine here.

Credits to Meghan Renfrow