Ingredients

• 4 chickens cutlets , about 1 pound total
• salt and freshly ground black pepper to taste
• 0.75 cups all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 3 ablespoonss verything Bagel seasoning
• 1.5 cups panko breadcrumbs
• olive oil cooking spray
• parchment

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C), or according to manufacturer's instructions.
2. 2 Pat chicken cutlets dry with paper towels; season lightly with salt and pepper. Place flour in a resealable plastic bag; set aside.
3. 3 Beat eggs with milk until well blended in a shallow bowl. On a plate, stir everything bagel seasoning and panko together.
4. 4 Add cutlets to the bag with flour. Seal the bag and toss until cutlets are coated.
5. 5 Working with 1 cutlet at a time, shake off any extra flour, dip each cutlet into egg mixture, and shake off any excess. Press each cutlet into panko mixture, then turn and press crumbs into the other side to adhere. Place breaded cutlets on a sheet of parchment; continue until all cutlets are coated.
6. 6 Generously spray each cutlet with olive oil spray on both sides, and place cutlets in the air fryer in a single layer, working in batches if needed.
7. 7 Air fry for 8 to 12 minutes, turning over halfway through, if desired. Thin cutlets will take less time, and thick cutlets will take more. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C).
8. 8 Meanwhile, for glaze, combine rice vinegar, water, brown sugar, Sriracha, ginger, garlic, and soy sauce in a small saucepan and bring to a boil over medium heat. Reduce heat, and simmer until barely thickened, 3 to 5 minutes.
9. 9 Drizzle each cutlet with glaze and serve warm. Garnish with fresh parsley sprigs.

Nutrition per serving