WHAT IS CHICKEN MILANESE RECIPES

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AIR FRYER CHICKEN MILANESE WITH BABY ARUGULA - SKINNYTASTE



Air Fryer Chicken Milanese with Baby Arugula - Skinnytaste image

Crisp, golden, delicious Air Fryer Chicken Milanese with Baby Arugula and lemon wedges is one of my favorite dinner recipes!

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

2 boneless, skinless chicken breasts (16 oz total)
3/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup seasoned whole wheat breadcrumbs (wheat or gluten-free)
2 tablespoons grated Parmesan cheese
1 large egg (beaten)
olive oil spray
6 cups baby arugula
3 lemons (cut into wedges)

Steps:

  • Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick.
  • Sprinkle both sides with salt and pepper.
  • In a shallow plate, beat the egg and 1 teaspoon of water together.
  • Combine breadcrumbs and parmesan cheese in a shallow bowl.
  • Dip the chicken into the egg, then the breadcrumb mixture.  Place on a work surface and spray both sides with olive oil.
  • Preheat the air fryer to 400F.
  • In batches transfer to the air fryer basket and cook 7 minutes, turning halfway until golden and cooked through.
  • Serve chicken with 1 1/2 cups arugula and top with a generous amount of lemon juice.
  • Oven Directions:

Nutrition Facts : ServingSize 1 cutlet with arugula, Calories 219 kcal, CarbohydrateContent 10.5 g, ProteinContent 31 g, FatContent 6 g, SaturatedFatContent 1.5 g, CholesterolContent 131.5 mg, SodiumContent 563.5 mg, FiberContent 1.5 g, SugarContent 2 g

PARMESAN CHICKEN RECIPE | INA GARTEN | FOOD NETWORK



Parmesan Chicken Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 16

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
1/4 cup freshly squeezed lemon juice (2 lemons) 
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. 
  • Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. 
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. 

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