Ingredients:

  • 1.5 lb chicken breast or cutlets, sliced into 1/2-inch thicknesses
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup plain Greek yogurt
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp paprika

Instructions:

  1. Pound the chicken breasts to an even thickness of 1/2 inch using a meat mallet or rolling pin. Season both sides lightly with salt and pepper.
  2. In a large mixing bowl, whisk together the Greek yogurt, grated Parmesan, Panko breadcrumbs, garlic powder, dried oregano, and paprika until a thick paste forms.
  3. Slather the paste mixture over the chicken, pressing firmly to ensure the crust adheres to the meat.
  4. Place the chicken in the air fryer basket in a single layer, ensuring they are not crowded. Air fry at 375°F (190°C) for 10–12 minutes.
  5. Flip the chicken halfway through the cooking time. Remove once the internal temperature reaches 165°F (74°C).
  6. Let the chicken rest for 3 minutes before serving to lock in the juices.