Chicken Parmesan Flatbreads

Instructions

1. 1

   Use four ready-to-eat flatbreads weighing about 80 g each and measuring 16–18 cm across, so each fits flat in the basket. Grate the Parmesan and shred the mozzarella. Wash and chop the lettuce and cucumber. In a serving bowl, whisk the lemon juice with 10 ml olive oil and 1 g salt; keep the vegetables separate from the dressing until serving.

2. 2

   Slice the chicken into eight small cutlets of roughly equal size, each 1–1.5 cm thick. Beat the egg in a bowl. In another bowl, combine the breadcrumbs, 20 g Parmesan, garlic powder and remaining 1 g salt. Dip each cutlet into the egg, let excess drip off, then press into the crumb mixture. Discard leftover egg and coating.

3. 3

   Preheat the empty air fryer to 190°C/375°F for 3 minutes. Arrange four cutlets in a single layer with gaps between them and drizzle with 5 ml olive oil. Cook for 6 minutes, turn, then cook for another 6 minutes. Check the thickest part of each cutlet with a food thermometer: it must reach 74°C/165°F. If necessary, continue in 2-minute intervals.

4. 4

   Transfer the cooked chicken to a plate. Cook the remaining four cutlets at 190°C/375°F with another 5 ml olive oil, again for 6 minutes per side and checking for 74°C/165°F. These two chicken batches take about 24 minutes altogether. Using a knife and board, slice the cooked chicken thinly.

5. 5

   Spread each flatbread with 60 g tomato pasta sauce. Divide the chicken evenly over the four breads, keeping it in a shallow layer, then top each with 40 g mozzarella and 5 g of the remaining Parmesan.

6. 6

   Set the air fryer to 180°C/350°F. Place one assembled flatbread flat in the basket and cook for 4 minutes. Carefully rotate it halfway around, then cook for another 2–4 minutes, until the cheese is melted and browned and the chicken in the center reaches 74°C/165°F. Add 1-minute intervals if needed to reach that temperature.

7. 7

   Finish the other three flatbreads individually at 180°C/350°F using the same timed stages and temperature check; do not stack them. Toss the lettuce and cucumber with the dressing and serve each flatbread with one-quarter of the salad as its batch finishes. Allow about 60 minutes of fryer time for preheating, two chicken batches and four flatbread batches, or about 80 minutes including preparation.