Air-fried chicken Milanese by Chef Millie Peartree
Uncooked boneless skinless chicken breast
1¼ pound(s), 4 (5 oz) cutlets
¼ tsp, freshly ground
2 item(s), large
Grated Parmesan cheese
- Sprinkle both sides of chicken with garlic powder, salt, and pepper.
- In a shallow bowl, place flour. In another shallow bowl, beat egg and water together. In another shallow bowl, combine breadcrumbs and cheese.
- 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.
- 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.
- Serving size: 1 cutlet