Air Fryer Chicken Milanese – Crispy chicken with seasoned breadcrumbs and herbs. Topped with a zesty arugula salad, it’s a flavor sensation!

Air Fryer Chicken Milanese Recipe

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Hey Foodies! Let’s dig in –Picture this: flawlessly seasoned chicken, cloaked in a crispy breadcrumb coating, crowned with a vibrant arugula salad. Brace yourself for a flavor explosion that demands your attention!

Italian Chicken Recipe

Some people may wonder “Is this really genuinely Italian?”  Without a doubt! Rooted in Milanese tradition, where thin meat slices are meticulously dredged in flour, eggs, and seasoned breadcrumbs, this dish encapsulates the heart of Italian comfort food.

Now, traditionally, Milanese-style dishes are pan-fried or deep-fried. To retain the original YUM-factor while embracing a healthier approach, I let the air fryer work its magic. Now it delivers that desirable crispy exterior sans excess oil.

What to serve with Chicken Milanese:

Now, what pairs well with this crispy delight? Well, let’s introduce the Fresh Arugula Salad! A harmonious blend of fried and fresh, seamlessly merging savory richness with crisp brightness.

However, if salads aren’t your preference, worry not! Because Air Fryer Chicken Milanese goes super well with roasted veggies. The robust flavors of the chicken complement the caramelized notes of the vegetables, then creating a culinary symphony – a perfect dance of crunch and tenderness.

In essence, let’s savor the taste of Italy on your plate with a playful, modern twist. 

Chicken Milanese Recipe:

Easy Air Fryer Chicken Milanese Recipe

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Ingredients

For the Chicken
• 2 Chicken Breasts
• Salt and Pepper
• 2 eggs, beaten with a squirt of Hot Sauce
• 2/3 cup Panko
• 1/2 cup Corn Flakes
• 1 tablespoon Italian Seasoning
• 1/2 teaspoon Garlic Salt
• ¼ cup Grated Parmesan
• Olive Oil Spray
For the Salad
• 3 cups Arugula
• Fresh Tomato, Cubed and sprinkled with pepper
• ¼ cup Shaved Parmesan
• Lemon Juice
• Salt and Pepper
• Chili Oil

Instructions

1. Place Chicken between two pieces of plastic wrap or in a Ziplock bag, and pound with the flat side of a meat mallet or hammer until the chicken is ¼ inch thick. Season with salt and pepper on both sides.
2. In a food processor, combine corn flakes, Italian seasoning and parmesan. Pulse until breadcrumb type texture then stir together with the panko.
Now to dredge:
3. Dip in beaten eggs mixture.
4. Then coat in panko mixture, press this on with your fingers so it’s good and stuck.
5. Place in airfryer and spray with olive oil spray. Airfry at 400F for 3 minutes, then flip and spray the other side. Airfry for an additional 3 minutes.
If you don't have an air fryer:
6. Alternatively, you can bake in the oven on Greased baking sheet at 400F degrees.
7. Bake 10-12 minutes (until IT 165F)
For the salad:
8. In a bowl combine Arugula, tomatoes, and parmesan.
9. Dress with lemon juice and pepper oil.
10. Season with Salt and Chili Oil to taste.
11. Serve chicken with salad on top.

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