INGREDIENTS
- 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
- 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:
- Bake in a preheated oven 425F 425F for 12 to 14 minutes, flipping halfway until golden.
https://www.skinnytaste.com/air-fryer-chicken-milanese/
