Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad

Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad is an easy summer dinner featuring crispy panko-Parmesan chicken and a bright cucumber salad. A weeknight-friendly meal that's satisfying, fresh, and perfect for warm-weather cooking.

Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad

There are certain summer evenings when I want comfort food, but I don't want a heavy meal or a hot kitchen. That's exactly how this recipe came to be.

My family loves crispy chicken cutlets, but standing over a skillet of splattering oil on a warm California evening isn't my idea of fun. The air fryer solves that problem beautifully, creating a golden, crispy coating without heating up the kitchen or leaving a mess behind.

To keep the meal feeling fresh and seasonal, I paired the chicken with a simple lemon dill cucumber salad. The cool cucumbers, bright lemon, and fresh herbs balance the crispy Parmesan coating perfectly, creating a dinner that feels both satisfying and light.

It's the kind of meal that's easy enough for a busy weeknight but special enough to enjoy outside on the patio with a cold drink and the last bit of sunshine.

Enjoy!

-- Ingredients

For the Lemon Dill Cucumber Salad

• English Cucumber - Thinly sliced cucumber provides a cool, refreshing contrast to the crispy chicken.

• Fresh Lemon Juice - Adds brightness and helps lightly marinate the cucumbers.

• Fresh Dill - Fresh dill brings a garden-fresh flavor that pairs beautifully with cucumber and lemon.

• Kosher Salt & Black Pepper - Simple seasonings that allow the fresh ingredients to shine.

For the Chicken Cutlets

• Flour & Cornstarch - The combination helps create a light, crisp coating.

• Eggs - Help the breading adhere to the chicken.

• Dijon Mustard - Adds subtle flavor and richness to the coating.

• Panko Breadcrumbs - The key to achieving a crunchy crust in the air fryer.

• Parmesan Cheese - Adds savory flavor and beautiful golden color.

• Chicken Breast Cutlets - Thin cutlets cook quickly and evenly, making them ideal for air frying.

• Cooking Spray - Helps the coating crisp and brown beautifully.

-- Equipment

• Air fryer
• Three shallow breading dishes
• Mixing bowl
• Whisk
• Tongs
• Instant-read thermometer
• Cutting board and knife

My Go-To's

• Air Fryer - My favorite air fryer for creating crispy, golden chicken without the mess of traditional frying. It keeps the kitchen cooler and delivers excellent texture every time.

• Instant-Read Thermometer - The easiest way to ensure perfectly cooked chicken without overcooking.

• Shallow Prep Dishes - These large trays keep a simple breading station organized and efficient. I use mine all the time and have had them for years.

-- Let's Make It Together

Toss the cucumbers with lemon juice, dill, salt, and pepper and set aside.

Set up three breading stations: flour and cornstarch in the first, eggs and Dijon in the second, and panko with Parmesan in the third.

Coat each chicken cutlet through all three stations, then lightly spray both sides with oil.

Air fry at 375°F until golden brown and cooked through, flipping halfway through cooking.

Let the chicken rest for a few minutes, then serve alongside the cucumber salad.

-- Perfecting the Cooking Process

The secret to the best texture is the combination of cornstarch and panko breadcrumbs. The cornstarch helps create a delicate, crisp coating while the panko delivers plenty of crunch. Don't skip the resting time after air frying—the crust continues to set and becomes even crispier during those few minutes.

-- Add Your Touch

This recipe is easy to customize depending on what you have available.

• Add crumbled feta to the cucumber salad
• Substitute fresh parsley or chives for the dill
• Serve with roasted baby potatoes
• Add a side of fresh fruit for a complete summer meal
• Finish the chicken with extra Parmesan before serving
• Serve with lemon wedges for extra brightness

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

This Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad recipe is proof that comfort food and summer cooking can absolutely go hand in hand. The crispy chicken satisfies those comfort-food cravings while the bright cucumber salad keeps everything feeling fresh, light, and seasonal.

If you're looking for more easy summer meals, be sure to check out my:

Italian Picnic Sandwich for a Crowd

Mixed Berry Galette with Lemon & Vanilla

Creamy Spinach Artichoke Pasta with Lemon & Peas  

5 Ingredient Steak Salad for Two

Whether you're feeding your family after a busy day or enjoying dinner outside on a warm evening, I hope this recipe brings a little extra sunshine to your table.

Before You Start

Use Thin Chicken Cutlets
Thin chicken cutlets cook quickly and evenly in the air fryer. If your chicken breasts are thick, butterfly them or pound them to an even thickness before breading.

Don't Skip the Cornstarch
The combination of flour and cornstarch helps create a lighter, crispier coating. It's one of the secrets to getting that golden crunch without deep frying.

Give the Cucumbers Time to Marinate
Mix the cucumber salad before you start breading the chicken. While the chicken cooks, the cucumbers absorb the lemon juice and dill, creating even more flavor.

Work in Batches if Needed
Avoid overcrowding the air fryer basket. Leaving space around each cutlet allows the hot air to circulate properly and helps the coating crisp evenly.

Use a Light Oil Spray
A quick spray of oil on both sides helps the panko breadcrumbs brown beautifully and develop that classic crispy texture.

Let the Chicken Rest
After cooking, let the chicken rest for 2–3 minutes before serving. The crust will continue to crisp and set while the juices redistribute.

Check for Doneness
Chicken is fully cooked when it reaches an internal temperature of 165°F. An instant-read thermometer is the easiest way to ensure perfectly cooked chicken every time.

Mixed Berry Galette with Lemon & Vanilla

 

Mixed Berry Galette with Lemon & Vanilla is an easy rustic summer dessert made with fresh berries, flaky pie crust, and bright lemon flavor. Perfect for holiday gatherings, backyard cookouts, farmers market weekends, and simple summer entertaining.

Mixed Berry Galette with Lemon & Vanilla

There’s something about summer berries that makes even the simplest desserts feel special.

Growing up, my mom was known for her homemade pies. She had a way of turning an ordinary afternoon into something memorable simply by pulling a fresh pie from the oven. My dad especially loved fruit pies, and they were always the desserts he requested most often. This Mixed Berry Galette with Lemon & Vanilla is my little tribute to him—a simpler, rustic version of the berry-filled desserts that made so many family meals feel special.

Every year, I find myself bringing home more berries than I planned to buy—containers of blueberries, strawberries, blackberries, and raspberries that looked too beautiful to leave behind at the farmers market. While some inevitably disappear as snacks throughout the week, the rest often find their way into easy desserts like this galette.

Galette's have got to be the easiest pies I've ever made! One of the things I love most about a galette is that it feels impressive without requiring much effort. There’s no pie plate to fuss with, no perfectly crimped edges to worry about, and no pressure to make it look flawless. The rustic folds are part of the charm.

As the berries bake, they become jammy and concentrated while the lemon and vanilla brighten every bite. The crust turns golden and crisp around the edges, creating the perfect contrast to the juicy fruit filling.

Whether you're planning a Fourth of July gathering, a summer cookout, or simply looking for a dessert to enjoy on the patio with a scoop of vanilla ice cream, this galette is one you'll return to all season long.

Enjoy!

-- Ingredients

For the Filling

• Mixed berries (blueberries, raspberries, blackberries, strawberries)

• Granulated sugar

• Cornstarch - Helps thicken the berry juices as they bake.

• Lemon zest - Adds bright citrus flavor that enhances the berries.

• Lemon juice - Balances the sweetness and keeps the filling tasting fresh.

• Vanilla extract

For the Crust

• Store-bought pie dough, chilled or homemade if preferred

• Egg

• Coarse sugar (optional)

-- Equipment

• Large mixing bowl
• Measuring cups and spoons
• Citrus zester
• Baking sheet
• Parchment paper
• Pastry brush
• Cooling rack

My Go-To's

Half Sheet Pan - A sturdy sheet pan helps the galette bake evenly while giving the crust plenty of room to brown beautifully.

Parchment Paper - Makes transferring and serving the galette easy while preventing sticking.

Microplane Zester - Perfect for capturing the bright lemon zest that makes the berry filling pop.

-- Let's Make It Together

Preheat the oven and line a baking sheet with parchment paper.

In a bowl, combine the berries, sugar, cornstarch, lemon zest, lemon juice, and vanilla until everything is evenly coated.

Place the pie dough on the prepared baking sheet and gently roll it into a roughly 12-inch circle if needed.

Spoon the berry mixture into the center, leaving a border around the edges. Fold the dough over the filling, pleating as you work your way around.

Brush the crust with egg wash and sprinkle with sugar. Bake until the crust is golden and the berries are bubbling.

Allow the galette to cool for a few minutes before slicing and serving.

-- Perfecting the Cooking Process

The biggest key to a successful galette is keeping the filling centered and leaving enough border to create sturdy folds. If your berries seem especially juicy, don't skip the cornstarch—it helps create a thick, jammy filling instead of one that runs across the baking sheet.

-- Add Your Touch

One of the best things about a galette is how easy it is to customize based on what's in season or what you happen to have on hand.

• Add sliced peaches to the berry mixture
• Stir in a pinch of cinnamon
• Use all blueberries or all strawberries
• Sprinkle sliced almonds over the filling before baking
• Finish with a dusting of powdered sugar before serving 

-- Set the Mood 

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

This Mixed Berry Galette with Lemon & Vanilla is one of my favorite ways to celebrate berry season. It's simple enough for a casual weeknight dessert but beautiful enough to serve at holiday gatherings, summer cookouts, and backyard dinners with friends.

If you're looking for more seasonal recipes, be sure to check out my Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping, Roasted Tomato Bruschetta with Whipped Goat & Ricotta, and Mediterranean Quinoa Salad. Each recipe celebrates the fresh flavors of the season while keeping things approachable and easy to make.

However you serve it, I hope this galette finds its way to your table at least once before berry season slips away.

Before You Start

Can I use frozen berries?
Yes. Use them directly from frozen and expect the baking time to increase by a few minutes.

Do I need to thaw frozen berries first?
No. Thawing can create excess liquid and make the filling watery.

Can I make this ahead of time?
Yes. The galette can be baked several hours in advance and served at room temperature.

What berries work best?
Any combination of strawberries, blueberries, raspberries, and blackberries works beautifully.

How should leftovers be stored?
Store covered in the refrigerator for up to 3 days.

Can I use homemade pie dough?
Absolutely. Homemade dough works wonderfully if you have a favorite recipe.

Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping

These Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping are soft, fluffy, and packed with fresh berries. This easy small-batch recipe makes six bakery-style muffins topped with a buttery oat crumble and bright lemon flavor. 

Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping

Some recipes feel like they belong to a particular season, and these muffins are one of them.

Every year when strawberries and blueberries start showing up together at the farmers market, I find myself looking for simple ways to use them beyond the usual fruit salad. These Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping just might be one of my favorites. They're soft and tender, filled with juicy berries, and finished with a lemon buttery oat crumble that gives each muffin just the right amount of texture.

What I love most about this recipe is how approachable it is. The batter comes together quickly with pantry staples, there's no mixer required, and the small-batch yield means you can have fresh muffins on the table without committing to a dozen. It's the kind of recipe that's perfect for a slow weekend morning, an afternoon coffee break, or those moments when you want something homemade without turning it into a project.

The lemon zest is the real secret here—it brightens everything and makes the berries taste even more vibrant without overpowering them. Even with a smaller amount of fruit, the flavor really pops.  

If you're looking for a simple seasonal bake that celebrates summer produce without a lot of fuss, these muffins are exactly that.

Enjoy!

-- Ingredients

• Eggs
• Milk
• Canola Oil
• All-Purpose Flour
• Granulated Sugar Baking Powder
• Salt
• Vanilla Extract
• Lemon Zest - The secret ingredient that brightens the entire muffin without overpowering the fruit.
• Blueberries - Burst as they bake, creating little pockets of sweetness.
• Strawberries - Add juicy flavor and beautiful color throughout the muffins.

Oat Crumb Topping

• Rolled Oats
• Brown Sugar
• Flour
• Melted Butter
• Pinch of Salt

The topping bakes into a buttery, crisp layer that makes these muffins feel bakery-worthy.

-- Equipment

• Standard 6-cup muffin pan
• Muffin liners
• 2 mixing bowls
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Microplane or zester
• Cooling rack

My Go-To's

• Standard Muffin Pan - A sturdy muffin pan helps the muffins bake evenly and develop nicely domed tops. When using a 12 well muffin tin place batter in every other well so they rise nice and high.

• Microplane Zester - Makes quick work of lemon zest and produces fine, aromatic citrus without bitterness.

• Silicone Spatula - Perfect for gently folding berries into the batter without crushing them.

-- Let's Make It Together

Start by mixing together the oat crumb topping and setting it aside while you prepare the muffin batter.

Whisk the wet ingredients in one bowl and the dry ingredients in another, then gently combine the two. Fold in the strawberries and blueberries, being careful not to overmix.

Divide the batter among six muffin cups and generously sprinkle the oat topping over each one.

The muffins start at a higher oven temperature to encourage tall bakery-style tops, then finish baking at a lower temperature until golden and tender.

After a few minutes of cooling, they're ready to enjoy—preferably while still slightly warm, with bursts of juicy berries and a buttery oat crumble in every bite.

-- Perfecting the Baking Process

The key to tender muffins is avoiding overmixing. Stir the batter only until the flour disappears. A few lumps are perfectly fine and actually help create a lighter, softer texture. Overmixing develops gluten, which can make muffins dense instead of fluffy.

-- Add Your Touch

One of my favorite things about muffin recipes is how easy they are to customize. This base recipe works beautifully with different fruits, spices, and toppings depending on what's in season or what you have on hand.

• Swap raspberries for blueberries
• Add chopped pecans or walnuts to the crumb topping
• Stir in white chocolate chips
• Add extra lemon zest for a brighter citrus flavor
• Sprinkle coarse sugar over the crumb topping before baking

-- Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

These Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping are such an easy and delightful treat to make.  They're simple enough for an ordinary morning but pretty enough to serve for brunch, weekend guests, or a summer gathering.

If you're looking for more muffin or scone recipes, you might also enjoy these:

• Blueberry Almond Honey Muffins 
• Cherry Garcia Scones 
• Blackberry Swirl Muffins with Crumb Topping 
• Bakery Style Strawberry Almond Scones

Each recipe celebrates fresh ingredients and simple baking in its own way.

Whether you're baking these for breakfast, brunch, or an afternoon treat, I hope they bring a little extra sunshine to your kitchen.

-- Before You Start

Can I use frozen berries?
Yes. Use them straight from the freezer and do not thaw first. Thawed berries can release excess moisture into the batter.

Can I make these ahead?
Absolutely. These muffins stay moist for 2 to 3 days stored in an airtight container at room temperature.

Can I double the recipe?
Yes. Simply double all ingredients and bake in a standard 12-cup muffin pan.

Why start at a higher oven temperature?
The initial burst of heat helps create taller, bakery-style muffin tops before the temperature is lowered to finish baking evenly.

Can I use a different fruit?
Definitely. Raspberries, blackberries, peaches, or a combination of seasonal berries work beautifully.

How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Creamy Spinach Artichoke Pasta with Lemon & Peas

Turn Alouette Spinach & Artichoke Cheese into a silky pasta sauce with this Creamy Spinach & Artichoke Pasta with Lemon & Peas. A quick weeknight dinner packed with bright lemon, sweet peas, and fresh herbs.

Creamy Spinach Artichoke Pasta with Lemon & Peas

 

When I shared my roundup post, 5 Delicious Ways I'm Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl), this pasta was one of the recipes I was most excited to make.

After kicking off the series with the Roasted Tomato Spinach Artichoke Crostini, we're moving into weeknight dinner territory with Recipe #2. Every Tuesday, I'll be sharing another full recipe from the series, showing just how versatile this creamy spinach and artichoke spread can be beyond the appetizer table.

This pasta might be one of the easiest transformations yet. The cheese spread melts into a silky sauce with almost no effort, while sweet peas, fresh parsley, and bright lemon keep the dish feeling light and seasonal rather than heavy. It comes together quickly, uses simple ingredients, and tastes like something that took much longer to make.

It's exactly the kind of dinner I find myself reaching for on busy evenings when I want something comforting but still fresh enough for warmer weather.

-- Ingredients

• Medium shell pasta - The shells capture the creamy sauce and little bursts of peas in every bite.
• Frozen peas - A simple shortcut ingredient that adds sweetness, color, and texture.
• Olive oil
• Garlic - Adds a savory foundation without overpowering the spinach and artichoke flavors.
• Alouette Spinach & Artichoke Spread - The secret ingredient that transforms into a silky, flavorful pasta sauce.
• Unsalted butter 
• Reserved pasta water - The key to creating a restaurant-quality sauce. The starch helps everything emulsify beautifully.
• Lemon juice and lemon zest
• Fresh flat-leaf parsley
• Freshly ground black pepper

For Serving

• Grated Parmesan cheese
• Additional parsley
• Lemon wedges

-- Equipment

• Large pot
• Colander
• Measuring cup
• Chef's knife
• Cutting board
• Wooden spoon or silicone spatula

My Go-To's

• Large Dutch Oven or Pasta Pot - Provides plenty of room for the pasta and peas to cook evenly.

• Fine Microplane - Perfect for Parmesan and fresh lemon zest if you'd like an extra citrus finish.

• Silicone Spoon - Helps gently toss the pasta without breaking the shells.

-- Let's Make It Together

Bring a large pot of generously salted water to a boil and cook the pasta according to package directions. Add the frozen peas during the last two minutes of cooking.

Before draining, reserve a cup of pasta water, then drain the pasta and peas and set aside.

Return the pot to medium-low heat. Add the olive oil and garlic and cook just until fragrant, about 30 seconds. Add the spinach and artichoke spread, butter, and some a big splash of reserved pasta water. Whisk until everything melts together.

Add the pasta and peas to the pot and toss until coated. Add another large splash of pasta water and stir to combine.  Remove from the heat and stir in the lemon juice, parsley, and freshly ground black pepper.

Place pasta in a serving bowl and finish with Parmesan, parsley, lemon zest and additional lemon wedges.

-- Perfecting the Cooking Process

The secret to this recipe is the pasta water. Don't think of it as an optional ingredient—it's what transforms the cheese spread and butter into a silky sauce that clings beautifully to the pasta. The sauce should look slightly looser than you'd expect because it will continue to thicken as it rests.

-- Add Your Touch

One of the reasons I love this recipe is how easy it is to customize. The creamy sauce works beautifully with seasonal vegetables, proteins, and fresh herbs, making it a great "clean out the refrigerator" dinner while still feeling intentional.

• Add shredded rotisserie chicken
• Stir in baby spinach
• Add sautéed mushrooms
• Top with crispy pancetta

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

This pasta is proof that a single ingredient can completely change the way you think about weeknight cooking. With just a few pantry staples and a little pasta water, the spinach and artichoke spread transforms into a silky sauce that feels comforting without being overly rich.

As the second recipe in my 5 Delicious Ways I'm Using Alouette Spinach & Artichoke Cheese (Beyond the Dip Bowl) series, it's another reminder that this versatile ingredient belongs in far more places than the appetizer table.

If you're following along with the series, be sure to check out the original roundup post as well as the first recipe, Roasted Tomato Spinach Artichoke Crostini. 

You might also enjoy Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil, Sicilian Lemon Butter Chicken with Garlic Thyme Rice, and Honey Roasted Rhubarb & Strawberry Labneh Plate for more fresh, seasonal inspiration.

New recipes from the series continue every Tuesday.

-- Before You Start

Can I use a different pasta shape?
Absolutely. Medium shells work especially well, but rotini, cavatappi, orecchiette, or penne are all great options.

Can I make this ahead?
This pasta is best served immediately, but leftovers can be refreshed with a splash of warm water when reheating.

Can I use fresh peas?
Yes. Fresh peas can be added during the final few minutes of cooking just like frozen peas.

What if my sauce seems too thick?
Add additional reserved pasta water a little at a time until the sauce becomes silky and glossy.

Can I make this a complete meal?
Definitely. Rotisserie chicken, grilled shrimp, or white beans all pair beautifully with these flavors.