Ingredients
•
2 cups panko breadcrumbs
•
¼ cup Parmesan, grated
•
½ tsp garlic powder
•
2 eggs, beaten
•
4 chicken cutlets salt and
ground black pepper
Salad:
•
1 tsp white wine vinegar juice of
½ lemon
•
2 tbs extra virgin olive oil
•
3 cups arugula
•
1 beefsteak tomato, diced salt
and ground black pepper
shaved Parmesan, for garnish
Methods
1.
Combine the panko
breadcrumbs, Parmesan and
garlic in a bowl.
2.
Generously season the chicken
cutlets with the salt and ground
black pepper.
3.
Dip the cutlets into the egg.
4.
Coat the cutlets with the panko
mixture.
5.
Place the cutlets onto the
Crisper Trays.
6.
Place the Trays in the air fryer.
Press the Power Button and then
the Roast Button (177°C) and
decrease the cooking time to 18
minutes to begin the cooking
cycle.
7.
While the chicken cooks, make
the salad.
8.
Whisk the vinegar, lemon juice,
olive oil and a pinch of salt and
ground black pepper in a bowl.
9.
Add the arugula to the bowl and
coat with the dressing.
10.
Top the chicken with the diced
tomatoes and the arugula salad.
11.
Garnish with the shaved
Parmesan.
Chicken Milanese
Serves 1
