11/07/2025
Golden air fryer chicken cutlets topped with a fennel, apple, and citrus slaw — crisp, bright, and cozy all at once. I used the new Roasted Chicken Flavor Base in both the cutlet coating and dressing for that rich, roasted depth that tastes slow-simmered (but isn’t). Easy, festive, and perfect for a relaxed Friendsgiving dinner at home. From now until 11/26, you can get $2 cash-back when you buy Knorr Flavor Base at Walmart
Ingredients
For the Chicken:
* 1½ lbs chicken cutlets
* 3 teaspoons Knorr Roasted Chicken Flavor Base
* 1 egg, beaten
* ¾ cup panko breadcrumbs
* ¼ cup plain breadcrumbs
* Olive oil spray or drizzle
For the Slaw:
* 1 fennel bulb, thinly shaved (reserve fronds for garnish)
* 2 celery stalks, thinly sliced (reserve leaves for garnish)
* 1 Pink Lady apple, thinly sliced
* 1 Cara Cara orange, segmented
* Olive oil
* Fresh lemon juice
* Salt and black pepper
How to Make It
In a bowl, mix the Knorr Roasted Chicken Flavor Base with a drizzle of olive oil to form a loose paste. Rub evenly over the chicken cutlets, coating both sides. Let marinate for about 20 minutes at room temperature to allow the roasted, savory flavor to soak in.
Beat the egg in a shallow bowl. In another bowl, combine the panko and plain breadcrumbs. Dip each marinated cutlet into the egg, then coat in the breadcrumb mixture, pressing lightly so the coating adheres.
Arrange the breaded cutlets in a single layer in the air fryer basket. Lightly spray or drizzle with olive oil. Cook at 400°F for 10–12 minutes, flipping halfway through, until the cutlets are golden brown and crisp.
While the chicken cooks, combine shaved fennel, celery, apple, and orange segments in a large bowl. Drizzle with olive oil and a squeeze of fresh lemon juice, then season with salt and black pepper. Toss gently to coat.
Arrange the crispy chicken cutlets on a large serving platter. Drizzle with ranch dressing, spoon the fennel and apple slaw over top, and finish with fennel fronds and celery leaves for a fresh finish!
