Go Back
homemade Air Fryer Chicken Milanese with Baby Arugula photo

Air Fryer Chicken Milanese with Baby Arugula

Crispy, golden chicken cutlets air-fried and served with peppery baby arugula and fresh lemon.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Air Fryer
  • Meat Mallet or Rolling Pin
  • parchment paper or plastic wrap
  • shallow bowls or plates
  • Tongs
  • Cutting Board

Ingredients
  

  • 16 oz boneless skinless chicken breasts about 2 breasts, cut into 4 cutlets
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper to taste
  • 1/2 cup seasoned whole wheat breadcrumbs or wheat-free/gluten-free breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 large egg beaten with 1 teaspoon water
  • olive oil spray for spraying both sides
  • 6 cups baby arugula
  • 3 lemons cut into wedges, for serving

Instructions
 

  • Slice each chicken breast horizontally to make 4 cutlets. Place a cutlet between two sheets of parchment paper or plastic wrap and gently pound with a meat mallet or rolling pin to about 1/4-inch thickness; repeat with remaining cutlets.
  • Season both sides of each pounded cutlet with kosher salt and freshly ground black pepper.
  • In a shallow bowl, beat the large egg with 1 teaspoon of water.
  • In another shallow bowl, combine the seasoned whole wheat breadcrumbs and grated Parmesan.
  • Dip each seasoned cutlet into the beaten egg, then press into the breadcrumb mixture to coat both sides. Place coated cutlets on a work surface and spray both sides lightly with olive oil spray.
  • Preheat the air fryer to 400°F (200°C).
  • Working in batches as needed, arrange cutlets in a single layer in the air fryer basket. Air fry at 400°F for 7 minutes, flip, and cook until golden and cooked through, about 6–8 more minutes per batch (total about 12–15 minutes per batch) depending on thickness.
  • Divide baby arugula among plates (about 1 1/2 cups arugula per plate) and top with a cooked chicken cutlet. Squeeze lemon wedges over the cutlets and arugula before serving.

Notes

  • Beat the egg with a teaspoon of water to thin it for dredging.
  • Do not overcrowd the air fryer; cook in batches for even crisping.
  • Pound cutlets to uniform thickness so they cook evenly.
  • Use a light spray of oil for crisper breadcrumbs.
  • Serve immediately for best texture.