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
- ¼ cup unbleached all purpose flour
- 1 large egg, lightly beaten
- ½ cup panko breadcrumbs
- ½ pound thin sliced boneless skinless chicken breasts
- 1¼ teaspoons kosher salt, divided
- 1 teaspoon onion powder, divided
- 1 teaspoon garlic powder, divided
- Vegetable oil, for spraying
- 2 cups baby arugula
- ¼ cup shaved Parmesan
- 1 teaspoon extra-virgin olive oil
- Juice of ½ lemon
- 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 ½ teaspoon of salt, ½ teaspoon of garlic powder, and ½ 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.
