Gluten-Free-Friendly Air-Fryer Chicken Caprese
with Basil-Dressed Tomato Salad, Burrata & Balsamic Glaze
- Milk
Crispy gluten-free breadcrumb–topped chicken cutlets are air-fried to golden perfection, then sliced and served over a salad of fresh baby lettuce tossed with halved grape tomatoes and fragrant basil paste. Creamy burrata is gently torn over the salad, while a finishing drizzle of balsamic glaze ties together this take on a classic Italian flavor combination.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Baby Lettuce
1 tablespoon
Fry Seasoning
4 ounce
Heirloom Grape Tomatoes
4 ounce
Burrata
(Contains: Milk)
¼ cup
Gluten-Free Breadcrumbs
24 ounce
Chicken Cutlets
5 teaspoon
Balsamic Glaze
2 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
2 unit
Cooking Spray
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Preheat air fryer to 425 degrees.
In a small bowl, combine breadcrumbs, half the Fry Seasoning, salt, and pepper.
Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Evenly spread tops of chicken with sour cream. Mound with seasoned breadcrumbs, pressing to adhere (no need to coat the undersides). Top chicken with a drizzle of olive oil.
Coat air fryer basket with nonstick cooking spray. Arrange coated chicken in basket; air-fry until cooked through, 12-14 minutes. Transfer to a cutting board. TIP: For easy cleanup, line air fryer basket with aluminum foil first.
While chicken cooks, wash and dry produce.
Trim and discard root end from lettuce; chop leaves into bite-size pieces. Halve tomatoes.
In a large bowl, toss together lettuce, tomatoes, basil paste, a large drizzle of olive oil, a pinch of salt, and pepper.
Slice chicken crosswise.
Divide salad between shallow bowls. Top with chicken and drizzle with balsamic glaze. Gently tear burrata into pieces over salad and serve.
