INGREDIENTS:
- 2 tablespoons Gold Medal all-purpose flour
- 1 egg
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 3/4 cup Progresso Italian style panko crispy bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 package (20 oz) boneless skinless chicken thighs
- 2 tablespoons thinly sliced fresh basil leaves
Tomato Salad
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups baby arugula
- 1 cup halved cherry tomatoes
INSTRUCTIONS:
Let’s get started the recipe by cutting 8-inch round of cooking parchment paper and, place in bottom of air fryer basket.
Next, In shallow dish, place flour.
Next step, In another shallow dish, beat egg, 1 tablespoon vinegar and 1/4 teaspoon salt. In third shallow dish, mix bread crumbs and Parmesan cheese.
Next step, coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture, pressing to adhere.
Place chicken on parchment in air fryer basket, standing chicken against sides of basket if necessary.
Set to 325°F; cook 15 minutes. Turn chicken; cook 10 to 15 minutes longer or until juice of chicken is clear when thickest part is cut (at least 165°F), turning once. Top with basil.
Meanwhile, in large bowl, beat olive oil, 1 teaspoon vinegar, 1/4 teaspoon salt and the pepper with whisk. Add arugula and tomatoes; toss to coat. Serve salad with chicken.
The recipe is ready to be enjoyed.