Lemon Pepper Chicken Cutlets

1. Preheat oven to 450°. Coat parchment-lined rimmed baking sheet with no-stick cooking spray.

2. Spread flour on plate. Whisk eggs, lemon juice, and 1 Tbsp of Knorr® Chicken Bouillon in a shallow bowl.

3. Combine breadcrumbs, parsley, the remaining ½ Tbsp of bouillon, lemon peel, pepper, and rosemary in another shallow bowl.

4. Coat chicken cutlets first in flour, then eggs, then breadcrumbs.

5. Arrange the breaded cutlets on a prepared baking sheet. Spray liberally with no-stick cooking spray.

6. Bake, turning once, until crumbs are golden, and chicken is thoroughly cooked, about 20 minutes.

7. Toss tomatoes, arugula, onion and dressing in bowl.

8. To serve, top chicken with salad and shaved Parmesan. Serve with lemon wedges if desired.

For stovetop cooking

1. Heat 1 Tbsp of extra virgin olive oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cook and golden brown, about 5-7 minutes.

For Air Fryer cooking

1. Spray the bottom of your air fryer with non-stick cooking spray, then add half of the chicken pieces, cooking 3 at a time.

2. Spray the tops of the chicken with non-stick cooking spray.

3. Air fry at 400 for 15 minutes. At the 7-minute mark, flip the chicken and spray the tops with more non-stick spray.

4. Remove the cooked chicken and set aside on a plate, and repeat the process for the remaining pieces.