Entrees
Chicken Milanese
Makes 2 servings
Chicken Milanese
Makes 2 servings
So simple yet so crisp and flavorful, this will become your go-to weeknight dinner.
Ingredients
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¼ cup unbleached all-purpose flour
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1 large egg, lightly beaten
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½ cup panko breadcrumbs
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½ pound thin-sliced boneless skinless chicken breasts
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1¼ teaspoons kosher salt, divided
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1 teaspoon onion powder, divided
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1 teaspoon garlic powder, divided
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Vegetable oil, for spraying
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2 cups baby arugula
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¼ cup shaved Parmesan
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1 teaspoon extra-virgin olive oil
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Juice of ½ lemon
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Lemon wedges, for serving
Preparation
- Put the flour, beaten egg, and breadcrumbs each in separate shallow containers for dipping. Season the flour and breadcrumbs each with 1/2 teaspoon of sald, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
- Dredge each chicken cutlet first in the flour, then the eggs, and finally the breadcrumbs.
- Place the air fryer basket onto the baking tray. Place the cutlets in the basket in a single layer, and generously spray each cutlet evenly with oil. Put the basket and tray onto the air fryer toaster oven rack. Set to Air Fry at 375°F for 20 minutes. Flip the cutlets halfway through cooking time, spraying evenly with oil.
- While the cutlets are cooking, place the arugula, Parmesan, olive oil, lemon juice, and remaining ¼ teaspoon salt in a large bowl. Toss to combine and set aside.
- When cutlets are finished, remove from the basket. Serve with the arugula salad and lemon wedges.
