Air Fryer Chicken Milanese Recipe
- cook TIME 27 mins
- prep TIME 8 mins
- total TIME 35 mins
Ingredients (17)
- 24 oz skinless boneless chicken breast
- 6 oz cherry tomatoes preferably in shades of yellow and chocolate
- 3 oz arugula
- 1 oz parmesan shaved
- 1 cup plain panko breadcrumbs
- 3 tbsp all-purpose flour
- 1 medium egg
- 2 tbsp unsalted butter room temperature
- 2 tbsp olive oil divided
- 1 tbsp balsamic vinegar
- 1 tsp lemon juice
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper divided
- 1 tbsp water
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Butterfly 24 oz skinless boneless chicken breasts, then pound them flat with a mallet.
Place the meat into a bowl along with 2 tbsp olive oil, 1 tsp lemon juice, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Mix well and set aside.
In a bowl, use a fork to mix 1 cup breadcrumbs with 2 tbsp room-temp unsalted butter. Mash the butter to make sure there are no lumps.
In another bowl, whisk 1 egg with 1 tbsp water.
Dredge the seasoned chicken through flour (3 tbsp in total), diluted egg mixture, and buttered breadcrumbs. Shake to remove the excess.
Place the breaded chicken into the air fryer and cook at 375°F for 17 minutes. No preheating needed.
Right before serving, toss 3 oz arugula and 6 oz cherry tomatoes with 1 tbsp balsamic vinegar, 1 tbsp olive oil, and 1/4 tsp pepper. Top with 1 oz shaved parmesan. Plate the chicken. Garnish with 2 tbsp parsley and enjoy with the salad.
