Crisp, golden, tasty Air Fryer Chicken Milanese with Baby Arugula and lemon wedges is one of my preferred dinner recipes!
Chicken cutlets have forever been a way of life growing up. I learned how to make them right about the same time I learned how to boil pasta. As a mature, I swapped my frying pan for lighter methods such as baking. At the present that I have an air-fryer, this is hands down my preferred way to make them for crisp golden chicken without all the oil! Here’s a few more Air Fryer Recipes you may also enjoy.
Whether the breaded chicken cutlets get smother with sauce plus cheese for Chicken Parmesan, cut up for salads or sandwiches, or eaten cold, straight out of the fridge this simple Milanese topped served with arugula and lots of fresh lemon fruit drink is the way I eat them most. In fact, if I go out to eat and don’t like anything on the menu, I frequently get the restaurant to make me this.
Air Fryer Chicken Milanese With Baby Arugula
- 2 boneless, skinless chicken breasts, 16 oz total
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup seasoned whole wheat breadcrumbs, wheat or gluten-free
- 2 tablespoons grated Parmesan cheese
- 1 large egg, beaten
- olive oil spray
- 6 cups baby arugula
- 3 lemons, cut into wedges
First cut chicken into 4 cutlets, then put cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick.
First sprinkle both sides with salt and pepper.
After in a shallow plate, beat the egg and 1 teaspoon of water together.
Join breadcrumbs and Parmesan cheese in a shallow bowl.
After dip the chicken into the egg, then the breadcrumb combination. Put on a work surface and spray both sides with olive oil.
Next preheat the air fryer to 400F.
In batches move to the air fryer basket and cook seven (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.