Air Fryer Chicken Milanese with Mediterranean Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
562 kcal
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Cuisine
Mediterranean
Air Fryer Chicken Milanese with Mediterranean Salad
Description
The chicken cutlets are seasoned with salt, then dipped in beaten egg wash before being coated with a blend of panko breadcrumbs and grated Parmesan cheese. They are sprayed with oil and air fried at 400°F for 6 to 7 minutes, turning once, until the coating is crisp and the chicken is cooked through.
The salad combines chopped romaine lettuce, diced heirloom tomatoes, and finely chopped red onion tossed with salt and a dressing made from lemon juice, red wine vinegar, dried oregano soaked briefly with garlic and salt, then whisked together with extra virgin olive oil. The salad is piled atop the chicken cutlets and topped with grated cheese.
This dish offers crispy chicken with a juicy interior, enhanced by the herby, acidic, and slightly tangy salad. It serves as a balanced main course suitable for a light lunch or dinner that combines protein and vegetables.
If panko breadcrumbs aren't available, regular breadcrumbs can be substituted. Mixed greens may be used instead of romaine, and adding avocado or cucumber to the salad can increase vegetable variety.
Ingredients
- 8 chicken breast about 4 ounces each, 1/4 inch thick, boneless, thin sliced fillets
- 5 cups romaine lettuce large head, chopped
- 2 tablespoons lemon juice fresh
- 1 teaspoon salt
- 1 heirloom tomato (diced)
- 2 tablespoons red wine vinegar
- 1 1/2 cup panko (or gluten-free panko)
- 1/2 red onion chopped, small
- 1 tablespoon oregano dried
- 1/3 cup Parmesan Cheese finely grated
- 2 ounces feta cheese grated from 1 block, grated
- 1 garlic grated, clove
- 2 egg beaten, large
- 1/2 teaspoon kosher salt
- olive oil spray form
- 2 tablespoons extra virgin olive oil
Instructions
- Season the cutlets on both sides with salt.
- In a shallow bowl combine the bread crumbs and parmesan cheese.
- Beat the egg with 1 tablespoon water. Place in a large flat dish. Coat the cutlets with the egg mixture, remove the excess and dip them into crumbs.
- Place the cutlets on a work surface and spray both sides generously with oil.
- Air fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink. Divide on 4 plates.
- Make the dressing: Combine the lemon juice, vinegar, oregano, garlic, and 1/2 teaspoon salt and let sit until the oregano has absorbed some liquid, about 5 minutes. Whisk in the olive oil.
- While the cutlets are cooking, toss all the lettuce, tomato, red onion and 1/4 teaspoon salt together in a large bowl. Drizzle over the dressing, toss, and divide among the 4 plates of chicken, piling it over the cutlets.
- Using a box grater, grate 1/2 ounce of the cheese over each salad.
Notes
- If panko breadcrumbs are unavailable, substitute regular breadcrumbs for the coating.
- You can replace romaine lettuce with mixed greens to vary the salad base.
- Add vegetables such as avocado or cucumber to the salad for extra texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 2cutlets, 1 1/4c salad | |
| Calories | 562kcal | 28% |
| Carbohydrates | 28.5g | 10% |
| Protein | 63g | 126% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 278mg | 93% |
| Sodium | 908.5mg | 38% |
| Fiber | 3.5g | 14% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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