AIR FRYER CHICKEN MILANESE WITH MEDITERRANEAN SALAD

1/10  serving		For the Chicken
40  ounces		boneless thin sliced chicken breast fillets
1  teaspoon		salt
1/2  cup		panko, or gluten free panko
1/3  serving		finely grated parmesan cheese
2		large eggs, beatens
2-1/2  grams		olive oil spray
1  cup		Salad Greens
5  cups		1 large head romaine lettuce, chopped
1		heirloom tomato, diced
1/2		small red onion, chopped
1/3  cup		grated feta cheese, grated from 1 block
1  tablespoon		Light Mayo
2  tablespoons		fresh lemon juice
2  tablespoons		red wine vinegar
1  tablespoon		dried oregano
1		garlic clove, grated
1/2  teaspoon		kosher salt
2  tablespoons		extra virgin olive oil

Tip: For nutritional information on all the ingredients in AIR FRYER CHICKEN MILANESE WITH MEDITERRANEAN SALAD just click on each ingredient name. Then adjust the serving size for any AIR FRYER CHICKEN MILANESE WITH MEDITERRANEAN SALAD ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Season the cutlets on both sides with salt.
In a shallow bowl combine the bread crumbs and parmesan cheese.
Beat the egg with 1 tablespoon water. Place in a large flat dish. Coat the cutlets with the egg mixture, remove the excess and dip them into crumbs.
Place the cutlets on a work surface and spray both sides generously with oil.
Air fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink. Divide on 4 plates.
Make the dressing: Combine the lemon juice, vinegar, oregano, garlic, and 1/2 teaspoon salt and let sit until the oregano has absorbed some liquid, about 5 minutes. Whisk in the olive oil.
While the cutlets are cooking, toss all the lettuce, tomato, red onion and 1/4 teaspoon salt together in a large bowl. Drizzle over the dressing, toss, and divide among the 4 plates of chicken, piling it over the cutlets.
Using a box grater, grate 1/2 ounce of the cheese over each salad