Air Fryer Chicken Milanese with Arugula
User Reviews
4.9
Air Fryer Chicken Milanese with Arugula
Description
The recipe begins by pounding boneless, skinless chicken breasts into thin cutlets, then seasoning them with kosher salt and freshly ground black pepper. The cutlets are dipped in beaten egg, then coated in a mixture of whole wheat breadcrumbs and Parmesan cheese. A light spray of olive oil helps crisp the coating during air frying at 400°F for 7 minutes, turning halfway, creating a crunchy shell while keeping the chicken juicy inside.
This preparation avoids traditional frying while maintaining the dry, crisp exterior characteristic of Chicken Milanese. Serving with baby arugula tossed with freshly squeezed lemon juice adds a peppery, acidic contrast that complements the breaded chicken.
The recipe demonstrates how air frying delivers a healthier alternative to pan-frying, with easy preparation and a flavorful finish.
Additional air fryer recipes are available in the cookbook "Skinnytaste Air Fryer Dinners."
Ingredients
- 2 chicken breast 16 oz total, boneless, skinless
- 3/4 teaspoon kosher salt
- black pepper freshly ground
- 1/2 cup whole wheat breadcrumbs wheat or gluten-free, seasoned
- 2 tablespoons Parmesan Cheese grated
- 1 egg beaten, large
- olive oil spray form
- 6 cups arugula baby
- 3 lemon cut into wedges, plural
Instructions
- Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick.
- Bake in a preheated oven 425F 425F for 12 to 14 minutes, flipping halfway until golden.
- Sprinkle both sides with salt and pepper.
- In a shallow plate, beat the egg and 1 teaspoon of water together.
- Combine breadcrumbs and parmesan cheese in a shallow bowl.
- Dip the chicken into the egg, then the breadcrumb mixture. Place on a work surface and spray both sides with olive oil.
- Preheat the air fryer to 400F.
- In batches transfer to the air fryer basket and cook 7 minutes, turning halfway until golden and cooked through.
- Serve chicken with 1 1/2 cups arugula and top with a generous amount of lemon juice.
Notes
- Thinly pound chicken cutlets to 1/4 inch thickness for even cooking and crisp texture.
- Spray breaded chicken lightly with olive oil before air frying to enhance browning and crispness.
- Serve with fresh arugula tossed with lemon juice for a bright, peppery contrast.
- Refer to "Skinnytaste Air Fryer Dinners" cookbook for more air fryer recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1cutlet with arugula | |
| Calories | 219kcal | 11% |
| Carbohydrates | 10.5g | 4% |
| Protein | 31g | 62% |
| Fat | 6g | 9% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 131.5mg | 44% |
| Sodium | 563.5mg | 23% |
| Fiber | 1.5g | 6% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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