Chef notes
Embrace the crispiness of Chicken Milanese without the hassle of deep-frying. This air fryer version offers all the golden, breaded deliciousness of this Italian classic in a lighter, quicker format. Thinly sliced chicken breasts are coated in seasoned flour, eggs and Italian breadcrumbs to achieve a crunchy bite. Served with a mix of fresh greens tossed with cherry tomatoes, shaved Parmesan and zesty Champagne vinaigrette, this dish is a complete meal that is ideal for a busy weeknight or a leisurely weekend lunch. The air fryer not only reduces the volume of oil that is typically used in traditional frying methods, but it also speeds up the cooking process, making this savory delight ready in no time.
Technique Tips: Ensure that the chicken breasts are evenly thin; this promotes quick and even cooking in the air fryer. If your grocery store does not sell pre-sliced chicken cutlets, ask the butcher for some help in achieving even slices.
To achieve an extra crispy coating, remove the chicken from the refrigerator 30 minutes before cooking. Take the chicken out of the packaging and pat the meat dry with a paper towel.. This will temper the chicken for an even cook and help the breading adhere well during the cooking process.
For a perfectly smooth and creamy dressing, place a damp towel on the counter beneath the salad bowl. This will keep the bowl from moving around while whisking. Alternatively, add all dressing ingredients into a jar with a tight fitting lid and shake to combine. This method may call for re-shaking the dressing before each use as the oil and other ingredients may separate.
Swap Option: For a gluten-free version, substitute the all-purpose flour and Italian breadcrumbs with your preferred gluten-free alternatives. This is an easy swap without compromising any flavor.
Ingredients
- 4 thinly sliced chicken breasts
- 1 tablespoon kosher salt, plus more to taste
- freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 2 large eggs
- 1 tablespoon water
- 1½ cups Italian-style breadcrumbs
- 2 teaspoons Dijon mustard
- 1 clove garlic, finely grated
- 1 tablespoon champagne vinegar
- 1/4 teaspoon hot sauce, such as Tabasco
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 4 cups mixed greens, such as little gem, romaine, kale, arugula and endive
- 1 cup cherry tomatoes, halved
- 1/4 cup shaved Parmesan cheese, shaved
- lemon wedges, for serving
- freshly ground black pepper, to taste
Preparation
1.Preheat the air fryer to 375 F.
2.Season the chicken breasts on both sides with salt and black pepper.
3.Using three shallow dishes, set up a simple dredging station. In one bowl, combine the flour, garlic powder, onion powder and oregano. In another bowl, whisk together the eggs and water. In the third bowl, spread the breadcrumbs in an even layer.
4.Dredge each chicken breast in flour, shaking off any excess, then dip into the egg mixture, coating both sides. Transfer the chicken to the breadcrumb mixture and coat thoroughly.
5.Lightly spray both sides of the breaded chicken breasts with olive oil. Place the chicken in the air fryer basket in a single layer, working in batches if needed.
6.Cook for 8 minutes, then flip the chicken and cook for an additional 8 minutes, or until the chicken is golden brown and reaches an internal temperature of 165 F. Sprinkle with salt.
7.Meanwhile, make the dressing. In a large salad bowl, add the mustard, garlic, champagne vinegar, hot sauce, lemon, honey and salt. While constantly whisking, slowly drizzle in the olive oil until combined. Add the mixed greens, tomatoes, and shaved Parmesan cheese to the bowl and toss to combine.
8.When chicken finishes cooking, serve immediately with the mixed green salad on top. Serve with lemon wedges and more black pepper.
