Chicken Milanese
Chicken Milanese combines thin-pounded chicken breast, panko, and Parmesan, topped with arugula and cherry tomatoes; air fry at 400°F for 12 minutes until crispy and golden.
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Method
- 1
Pound chicken to 1/4-inch thickness between plastic wrap.
- 2
Dredge in flour, dip in egg, coat in panko-Parmesan mixture. Press firmly.
- 3
Spray with oil. Air fry at 400°F for 10-12 minutes, flipping halfway, until golden and crispy.
- 4
Toss arugula and tomatoes with olive oil, lemon juice, salt, and pepper.
- 5
Top each cutlet with salad and shaved Parmesan. Serve immediately.
Pro tip. The peppery arugula salad on top of the hot, crispy chicken is what makes this dish special. Don't dress the salad until the chicken is ready — it wilts fast. The contrast of hot crispy chicken and cool fresh salad is everything.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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