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Chicken Milanese

This recipe can easily be adjusted to feed a large group.  You can air fry the chicken in batches, keeping it warm in a 250 degree oven.  Just make more salad and voila, a dish to feed a crowd!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 1 lb thinly sliced chicken breast
  • 1/2 cup flour
  • 2 eggs beaten
  • 1/2 cup Panko bread crumbs
  • 1/4 cup Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp pepper

Arugula Salad

  • 2 cups arugula
  • 1/4 cup red onion thinly sliced
  • 1/4 cup cherry tomatoes halved
  • 2 tsp extra virgin olive oil
  • 1 tsp balsamic vinegar

Instructions

  1. Prepare your dredging station for the chicken.  To 3 separate plates, add flour to the first, beaten eggs to the second and the breadcrumbs, parmesan, salt and pepper to the third.

  2. Salt and pepper your chicken breasts.

  3. Coat each chicken breast in the flour, shaking off any excess.  Then dip the breast in the egg and finally coat both sides in the Panko breadcrumb mixture.

  4. Place all the dredged chicken in the Air Fryer basket.  Spray them with olive oil spray.

  5. Set the Air Fryer to 350 degrees and air fry for 10 minutes, flipping halfway through.

  6. While the chicken is cooking, make the salad.  Wash the arugula and add to a large bowl.

  7. Slice the onion and halve the cherry tomatoes, adding both to the bowl with the arugula.

  8. Toss the salad with the olive oil and vinegar (and a little salt and pepper).

  9. When the chicken is finished cooking, place 2 chicken breasts on a plate and top with the salad.