Air-Fried Chicken Cutlet & Mashed Potatoes with White Gravy

A recipe for a Southern classic, with some steps taken to reduce the calorie count. I breaded the chicken with ground pork rinds and air-fried it to add extra protein and make it taste like it was deep fried in lard, but with less calories than deep frying. I used Yukon gold potatoes, which have a lower glycemic index than Russet potatoes. I used einkorn flour, which is a healthy alternative to white flour with a lower glycemic index and many vitamins and minerals. I didn't add any butter in this recipe to keep calories down. This recipe has about 550 calories and 50 grams of protein.

Air-Fried Chicken Cutlet & Mashed Potatoes with White Gravy

Ingredients

Chicken Cutlet:

• 1 4 oz chicken breast, pounded thin(I used free-range organic chicken from Aldi)
• 2 tbsp einkorn flour(I used Jovial Foods organic all-purpose einkorn flour)
• 1 egg yolk(I used pasture-raised brown eggs from Sprouts)
• 0.75 oz ground pork rinds(I used the brand Pork Panko)
• Salt and pepper, to taste

Mashed Potatoes:

• 4 oz Yukon gold potatoes, skin on, cubed
• 1 to 1.5 tbsp milk(I used Maple Hill Creamery grass-fed whole milk)
• Salt, to taste

White Gravy:

• 2 tsp einkorn flour
• Water (to form a slurry)
• 1/2 cup whole milk
• Salt and pepper, to taste

Instructions

Prepare the Chicken Cutlet:

1. Mix einkorn flour with salt and pepper.
2. Dredge the chicken in the flour mixture, coat with egg yolk, and press into pork panko.
3. Place the breaded chicken in an air fryer basket.
4. Air fry at 450°F for 15 minutes, flipping halfway through, until golden brown and crispy.

Make the Mashed Potatoes:

1. Boil the cubed Yukon gold potatoes in salted water until fork-tender, about 10-12 minutes.
2. Drain and mash, adding 1 to 1.5 tbsp whole milk.
3. Season with salt to taste.

Make the White Gravy:

1. In a small bowl, mix 2 tsp einkorn flour with just enough water to form a slurry.
2. Heat 1/2 cup whole milk in a pan over medium heat.
3. Slowly whisk in the flour slurry and cook, stirring constantly, until thickened.
4. Season with salt and pepper to taste.

Serve:

1. Place the chicken cutlet next to the mashed potatoes and drizzle with white gravy.