Air-Fried Chicken Milanese by Millie Peartree
3
Points®
Total time: 29 min • Prep: 15 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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)
Egg
2 item(s), large
Water
2 tsp
Seasoned breadcrumbs
6 Tbsp
Grated Parmesan cheese
¼ cup(s)
Cooking spray
4 spray(s)
Instructions
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
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