Photo of Air-Fried Chicken Milanese by Millie Peartree by WW

Air-Fried Chicken Milanese by Millie Peartree

Total Time
29 min
15 min
14 min
Serve this chicken topped with a simple arugula salad dressed with a lemony-vinaigrette (search for the "Lemony-Arugula Salad by Chef Millie Peartree" in the WW app). If you don’t have an air fryer, you can bake the chicken at 425°F until golden, flipping halfway through, about 12 to 14 minutes.


Uncooked boneless skinless chicken breast

1¼ pound(s), 4 (5 oz) cutlets

Garlic powder

1 tsp

Kosher salt

1 tsp

Black pepper

¼ tsp, freshly ground

All-purpose flour

¼ cup(s)


2 item(s), large


2 tsp

Seasoned breadcrumbs

6 Tbsp

Grated Parmesan cheese

¼ cup(s)

Cooking spray

4 spray(s)


  1. Sprinkle both sides of chicken with garlic powder, salt, and pepper.
  2. In a shallow bowl, place flour. In another shallow bowl, beat egg and water together. In another shallow bowl, combine breadcrumbs and cheese.
  3. To bread chicken, working one cutlet at a time, first dip flour; shake off excess. Next, dip in egg mixture; turn to coat and let excess drip off. Lastly, dip in breadcrumb mixture; turn to coat. Place on a clean work surface; repeat with remaining cutlets. Lightly coat both sides of chicken with cooking spray.
  4. Preheat air fryer, if necessary, to 400°F. Lightly coat air fryer basket with cooking spray. Arrange chicken in basket in a single layer (in batches, if necessary) and air-fry, flipping once, until golden and cooked through, about 7 minutes.
  5. Serving size: 1 cutlet


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.