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Prep time: 15 mins
Cook time: 5-8 mins
Servings: 4
Ingredients
Basil Buttermilk Sauce:
Salt and freshly ground black pepper
2 tbsp of chopped fresh basil
½ lemon juice
(Optional) dashes of hot sauce
½ cup of buttermilk
½ cup of mayonnaise
Breaded Cutlets:
Salt and freshly ground black pepper
1 tbsp of canola oil
1 cup of dried potato flakes, divided
2 beaten eggs
½ tsp of salt
1 tbsp of butter
½ cup of grated Parmesan cheese
4 (5-z) skinless, boneless chicken breasts
Directions
1. Cover chicken breasts with plastic wrap and Place on a cutting board. Use a rolling pin to pound the chicken breasts to an even thickness.
2. Season the chicken breasts generously with black pepper and salt. Process quarter cup dried potato flakes in the food processor until you have a fine powder. Pour content into a shallow dish.
3. In a separate shallow dish, place the eggs. Mix together the Parmesan cheese, remaining potato flakes, salt and black pepper in a third shallow dish. Coat chicken breast in the potato flakes powder, dip in egg mixture, and lastly dredge in the potato flakes mixture, patting to adhere.
4. Heat up your air fryer to 400 F. Generously spritz the coated chicken with canola oil. Place in the basket of the air fryer. Cook in batches. Cook for 5 to 8 minutes 400°F, turn the chicken midway through cooking. Pour basil buttermilk sauce over the chicken.
How to Make the Basil Buttermilk Sauce
Whisk together the chopped basil, lemon juice, hot sauce, buttermilk, and mayonnaise. Season to taste with black pepper and salt.
