Air-Fryer Peri-Peri Chicken Katsu Cutlet

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup cornmeal
• 2 tablespoons peri-peri seasoning
• 1 large egg, beaten
• Salt and pepper to taste
• Cooking spray
• Lemon wedges for serving

Method

1. 1

   Preheat the air fryer to 200°C (400°F).

2. 2

   Pound the chicken breasts to an even thickness, about 1 cm thick, and season with salt and pepper.

3. 3

   In one bowl, combine whole wheat breadcrumbs, cornmeal, and peri-peri seasoning.

4. 4

   In another bowl, dip each chicken breast in the beaten egg, ensuring it's fully coated, then dredge in the breadcrumb mixture, pressing to adhere.

5. 5

   Lightly spray both sides of the breaded chicken with cooking spray.

6. 6

   Place the chicken in the air fryer basket and cook at 200°C (400°F) for 10 minutes. Flip the chicken halfway through (at 5 minutes) for even crisping.

7. 7

   Once cooked, serve hot with lemon wedges.

Swaps & variations

• Use gluten-free breadcrumbs for a gluten-free option.
• Substitute peri-peri seasoning with a homemade blend of paprika, garlic powder, and cayenne pepper.
• For a milder flavor, use plain breadcrumbs and omit the spices.

Storing & freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply air fry at 180°C (350°F) for 5-6 minutes until heated through.