Seeded Chicken Schnitzel With Lemony Arugula Salad

Make the Chicken 

1. Set up a breading station with the whole wheat flour in one bowl, the eggs and Dijon mustard whisked together in a second bowl, and the panko breadcrumbs, white sesame seeds, black sesame seeds, sunflower seeds, garlic powder, turmeric, cayenne pepper (if using), salt, and pepper in a final bowl. 
2. Dredge each chicken piece in the flour, then in the egg mixture (shaking off any excess as you go), and finally into the breadcrumb mixture, pressing to coat all sides. Spray both sides with olive oil spray. 
3. Place the crisper plate into the air fryer basket. 
4. Select the Air Fry function, adjust temperature to 390°F and time to 4 minutes, then tap Start/Pause to preheat. 
5. Place 2 pieces of chicken into the preheated crisper plate at a time. 
6. Select the Air Fry function at 10 minutes, adjust temperature to 390°F, then tap Start/Pause.  
7. Flip chicken over halfway through cooking. 
8. Remove the chicken schnitzel when golden brown and crispy. Continue with remaining pieces. 

Make the Salad 

1. Place the arugula in a large bowl. Drizzle with olive oil and lemon juice, sprinkle with salt and pepper, then toss until well mixed and taste for seasoning. Top with shaved Parmesan.  
2. Serve schnitzel alongside salad.