Instructions
1. Marinate
Combine the non-fat yogurt and lemon juice in a sealable bag. Add the chicken cutlets, ensuring they are well-coated, and seal the bag. Refrigerate for at least 30 minutes, or preferably overnight, for maximum tenderness.
2. Prepare Coating
In a small bowl, combine the crushed wholemeal breadcrumbs, the grated Italian-style cheese, dried parsley, garlic powder, salt, and pepper. Mix thoroughly.
3. Coat Chicken
Remove the chicken from the marinade. Dip each cutlet first into the beaten eggs, allowing any excess to drip off. Next, firmly press the cutlet into the coating mixture to create a thick, even crust on all sides.
4. Air Fry
Preheat your air fryer to $400^\circ\text{F}$ ($200^\circ\text{C}$). Lightly spray the air fryer basket with the low-calorie cooking spray. Arrange the coated chicken cutlets in a single layer, ensuring they do not overlap.
5. Cook
Cook for 10-12 minutes, flipping the cutlets halfway through the cooking time. The chicken is done when the crust is golden brown and the internal temperature reaches $165^\circ\text{F}$ ($74^\circ\text{C}$).
6. Serve
Serve immediately with a generous portion of steamed vegetables or a fresh salad.