Air Fryer Chicken Milanese
Serves
4
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
About
Crispy, golden, and oh-so-delicious, this Air Fryer Chicken Milanese is a lighter take on the classic Italian dish. Tender chicken cutlets are coated in a flavorful mix of Kikkoman® Panko Bread Crumbs, parmesan, and Italian seasoning, then air-fried to perfection. Paired with a fresh, zesty arugula salad, it’s the perfect combo of crunch and brightness for a satisfying meal. This chicken milanese recipe keeps things simple without sacrificing flavor. The air fryer gives the chicken that irresistibly crispy crust without the need for deep frying, making it a healthier option. Serve it as is, or get creative by turning it into a chicken milanese sandwich for a fun twist. From weeknight dinners to entertaining guests, this dish is versatile and impressive. Plus, the optional arugula salad adds a refreshing contrast that ties everything together. Once you try this air-fried take, you might not go back to the pan-fried version! Tips and Tricks- For even cooking, make sure the chicken cutlets are pounded to the same thickness. This ensures they cook evenly and stay juicy.
- Don’t overcrowd the air fryer—cook in batches if needed to maintain that crispy coating.
- For a little extra flavor, add a pinch of garlic powder or paprika to the panko mixture.
- If you’re serving this as a main dish, consider adding a side of roasted potatoes or pasta with a light chicken milanese sauce like lemon butter for a complete meal.
Ingredients
4 (4 ounce) chicken breasts
¼ cup whole wheat or all-purpose flour
2 large eggs, beaten
1 cup Kikkoman® Panko Bread Crumbs
½ cup parmesan cheese, freshly grated
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
For Serving (optional)
4 cups arugula
1 cup cherry tomatoes, sliced
2 tablespoons chopped basil
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt, to taste
Pepper, to taste
Directions
- Place chicken cutlets on a cutting board and lay a piece of parchment paper on top. Use a meat mallet or heavy pan to pound chicken breast to ¼ -inch thickness.
- Preheat air fryer to 400ºF. Add beaten eggs to a shallow bowl, flour to a second bowl, and stir together panko, parmesan cheese, Italian seasoning, salt, and pepper in a third bowl.
- Coat chicken in flour mixture. Dip in egg, allowing excess to drip back into bowl. Lastly, coat in panko mixture. Place 2 chicken cutlets in air fryer and cook for 15 minutes, flipping after 7-8 minutes. Repeat with remaining 2 chicken cutlets.
- While chicken is cooking, combine arugula, cherry tomatoes, basil, olive oil, lemon juice, salt, and pepper in a mixing bowl.
- Serve chicken milanese warm with arugula salad.
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