Air Fryer Chicken Milanese with Arugula
Golden and crunchy, this Air Fryer Chicken Milanese served alongside fresh baby arugula and zesty lemon wedges has quickly become one of my top dinner choices!
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Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup seasoned whole wheat breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 large egg
- olive oil spray
- 6 cups baby arugula
- 3 lemons
- Freshly ground black pepper
- 3/4 teaspoon kosher salt
Instructions
- 1
Slice the chicken breast into four even cutlets. Place each cutlet between two sheets of parchment paper or plastic wrap and gently pound them until they reach a thickness of 1/4 inch.
- 2
Season both sides of the cutlets with salt and black pepper.
- 3
In a shallow dish, whisk together the egg and 1 teaspoon of water until well combined.
- 4
In another shallow bowl, mix the breadcrumbs with the grated parmesan cheese.
- 5
Coat each chicken cutlet first in the egg mixture, then dredge in the breadcrumb blend. Transfer them to a clean surface and mist both sides lightly with olive oil.
- 6
Set your air fryer to preheat at 400°F.
- 7
Working in batches, place the coated chicken cutlets in the air fryer basket and cook for 7 minutes, flipping them halfway through the cooking time until they are golden brown and fully cooked.
- 8
Serve the crispy chicken alongside 1 1/2 cups of fresh arugula and drizzle generously with lemon juice.
- 9
If desired, bake in a preheated oven at 425°F for 12 to 14 minutes, turning the cutlets halfway through, until they achieve a golden color.
Nutrition Information
Notes & Tips
- Get more air fryer recipes from my latest cookbook, Skinnytaste Air Fryer Dinners!