SKINNY TASTE AIR FRYER RECIPES

Steps:

• In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.
• Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.
• Reserve the remaining sauce for later.
• Preheat the air fryer to 400F.
• Remove the chicken from the marinade and transfer to the air fryer basket.
• Cook in batches 14 minutes, turning halfway until cooked through in the center.
• Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes.
• To serve, drizzle the sauce over the chicken and top with scallions.

Steps:

• 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.