I just got an air fryer (I’m always behind the zeitgeist with trendy appliances!) and have been getting to know it by crisping up leftover pizza and cooking frozen chicken nuggets. These chicken cutlets were the first time I cooked raw meat in it, so I was anxious.
Everything turned out fine! I used lightly salted shelled pistachios, so I sprinkled just a little Diamond Crystal kosher salt on the chicken (about 1/4 teaspoon between all the cutlets), but not as much as you’d add if you used unsalted nuts. I appreciated the author’s note about the texture indicators of the ground pistachios – they were spot on.
The ground nuts stuck pretty well to the cutlets, though I had better results when I misted avocado oil spray directly on the chicken, then rolled it in the pistachios, then spritzed again.
My package of chicken had two slightly thicker cutlets and four teeny ones. The thicker ones took a few minutes longer to cook through, while the thinner ones were cooked perfectly in the specified time. No burnt pistachios!
Chicken cutlets top my partner’s list of requested dishes, so he was thrilled with these air fryer pistachio-crusted chicken cutlets. He doesn’t like arugula, so that meant more salad for me! I ended up adding a few ciliegine (small fresh mozzarella balls) because I wanted something creamy with the peppery arugula and nutty cutlets. Super yum with a citrusy Pinot Grigio.
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