AUTOPLAY
Easy Chicken Milanese (Stovetop or Airfryer!)
15 steps
Dredge thinly-sliced chicken cutlets in seasoned flour...
1. Dredge thinly-sliced chicken cutlets in seasoned flour...
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Followed by a dip in egg wash...
2. Followed by a dip in egg wash...
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...and Panko breadcrumbs mixed with Parmesan.
3. ...and Panko breadcrumbs mixed with Parmesan.
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Pan fry in clarified butter or oil for 3-4 minutes per side, until chicken is cooked through.
4. Pan fry in clarified butter or oil for 3-4 minutes per side, until chicken is cooked through.
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Or, to air-fry: spray the breaded cutlets on each side with oil.
5. Or, to air-fry: spray the breaded cutlets on each side with oil.
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Cook at 390-400°F for 10-15 minutes, until crispy and golden, flipping once.
6. Cook at 390-400°F for 10-15 minutes, until crispy and golden, flipping once.
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Make the salad to top the platter. Start by coring and thinly slicing a bulb of fennel.
7. Make the salad to top the platter. Start by coring and thinly slicing a bulb of fennel.
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Toss the sliced fennel with baby arugula.
8. Toss the sliced fennel with baby arugula.
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Drizzle with extra virgin olive oil and lemon juice.
9. Drizzle with extra virgin olive oil and lemon juice.
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Season with salt and pepper, toss to coat, and sprinkle with fennel fronds.
10. Season with salt and pepper, toss to coat, and sprinkle with fennel fronds.
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Shave Parmigiano Reggiano or Pecorino Romano cheese over the salad.
11. Shave Parmigiano Reggiano or Pecorino Romano cheese over the salad.
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Season hot chicken cutlets with kosher or sea salt and a squeeze of fresh lemon juice.
12. Season hot chicken cutlets with kosher or sea salt and a squeeze of fresh lemon juice.
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Top with the Arugula & Fennel Salad. (Pan-fried cutlets shown.)
13. Top with the Arugula & Fennel Salad. (Pan-fried cutlets shown.)
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Enjoy! (Air-fried cutlet shown.)
14. Enjoy! (Air-fried cutlet shown.)
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Full recipe: stripedspatula.com/chicken-milanese/
15. Full recipe: stripedspatula.com/chicken-milanese/
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