Place chicken filet between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound to ¼-inch thickness. Repeat with remaining breast. Season on both sides with the salt and pepper.
In a shallow bowl or pie pan, beat the eggs. Place the flour & panko in separate shallow bowls. Dredge each breast in the flour, the dip each breast into the egg, allowing the excess to drip off. The press each breast into the panko to coat evenly.
Pre-Heat your air fryer to 350°. Once it’s warm, place each breast in the fryer and cook until golden brown flipping half way through and temps at 160°,
until golden brown on both sides. Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes before slicing.
Make the dressing. To a jar with a tight fitting lid, add the lemon zest, lemon juice, sugar, garlic, minced, salt, vinegar, mayonnaise, olive oil. Place the lid on and shake until combined, about 30 seconds. Alternatively you can add all of the ingredients to a bowl and whisk until combined.
Divide the rice into 2 bowls. Top with sliced chicken, arugula, and tomatoes and capers. Drizzle with dressing and an extra squeeze of lemon juice if desired.
Ingredients
Directions
Place chicken filet between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound to ¼-inch thickness. Repeat with remaining breast. Season on both sides with the salt and pepper.
In a shallow bowl or pie pan, beat the eggs. Place the flour & panko in separate shallow bowls. Dredge each breast in the flour, the dip each breast into the egg, allowing the excess to drip off. The press each breast into the panko to coat evenly.
Pre-Heat your air fryer to 350°. Once it’s warm, place each breast in the fryer and cook until golden brown flipping half way through and temps at 160°,
until golden brown on both sides. Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes before slicing.
Make the dressing. To a jar with a tight fitting lid, add the lemon zest, lemon juice, sugar, garlic, minced, salt, vinegar, mayonnaise, olive oil. Place the lid on and shake until combined, about 30 seconds. Alternatively you can add all of the ingredients to a bowl and whisk until combined.
Divide the rice into 2 bowls. Top with sliced chicken, arugula, and tomatoes and capers. Drizzle with dressing and an extra squeeze of lemon juice if desired.