Crispy Air-Fried Chicken Milanese
This recipe makes 4 servings and is perfect for the whole family or a single household with enough to enjoy the next day.
Servings: 1 person
Ingredients
- Fresh Arugula (3-4 cups)
- Raw boneless, skinless chicken breast (4 (5 oz) cutlets)
- Garlic powder (1 tsp)
- Italian seasoning (2 tsp)
- Dried parsley (1 tsp)
- Kosher salt (2 tsp)
- Black pepper, freshly ground (¼ tsp)
- All-purpose flour (¼ cup)
- Eggs (2 large)
- Water (2 tsp)
- Panko breadcrumbs (6 Tbsp)
- Grated Parmesan cheese (¼ cup)
- Cooking spray
- Lemon Slices for dressing and garnish
Instructions
- Preheat the air fryer to 400°F (or preheat the oven to 425°F if baking)
- Butterfly your chicken breasts and lay them on a large sheet of plastic wrap or in a Ziploc bag. Using a heavy-bottomed frying pan, gently flatten your butterflied chicken breasts into an even thickness.
- Sprinkle both sides of the chicken with garlic powder, 1 tsp salt, and black pepper.
- In a shallow bowl, place the flour. In another shallow bowl, beat the eggs and water together. In a third shallow bowl, combine the breadcrumbs, Italian seasoning, parsley, 1 tsp salt, and Parmesan cheese.
- To bread the chicken, working with one cutlet at a time, use one hand to dip your chicken cutlet in the flour, shaking off any excess. Next, with your other hand, dip it in the egg mixture, turning to coat and allowing the excess to drip off. Finally, with your flour hand (this is now your dry hand), dip it in the breadcrumb mixture, turning to coat evenly.
- Place the coated cutlet on a clean work surface and repeat the process with the remaining cutlets. Lightly coat both sides of the chicken with cooking spray.
- Lightly coat the air fryer basket with cooking spray. Arrange the chicken in the basket in a single layer, working in batches if necessary, and air fry for approximately 7 minutes, flipping once, until golden and cooked through. If baking, place the coated chicken on a baking sheet lined with parchment paper or lightly oiled aluminum foil and bake for 12 to 14 minutes, flipping halfway through.
- Sprinkle with finishing salt while they’re hot and serve with lemon wedges and arugula. ENJOY!
Notes
- nutrition info for the entire dish. Divide by number of servings to get the per/serving nutrition info
- Recommended servings: 4.
- 3 WW points per recommended serving.
Nutrition
Serving: 829g | Calories: 1122kcal | Carbohydrates: 98g | Protein: 134g | Fat: 21g | Saturated Fat: 7.4g | Cholesterol: 622mg | Sodium: 4329mg | Potassium: 1675mg | Fiber: 6.8g | Sugar: 4.4g | Calcium: 417mg | Iron: 6.7mg