Air Fryer Chicken Milanese with Mediterranean Salad

Name: Air Fryer Chicken Milanese with Mediterranean Salad
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 8 boneless thin sliced chicken breast fillets (about 4 ounces each, 1/4 inch thick); 1 teaspoon salt; 1 1/2 cup panko (or gluten-free panko); 1/3 cup finely grated parmesan cheese; 2 large eggs (beaten); olive oil spray; 5 cups 1 large head romaine lettuce, chopped; 1 heirloom tomato (diced); 1/2 small red onion (chopped); 2 ounces grated feta cheese (grated from 1 block); 2 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 1 tablespoon dried oregano; 1 g arlic clove (grated); 1/2 teaspoon kosher salt; 2 tablespoons extra virgin olive oil

This crispy Air Fryer Breaded Chicken Breast is topped with a Mediterranean Salad of tomatoes, red onion, romaine lettuce, and grated Feta cheese – so good!

⏱️ 30 menit 🔪 Persiapan: 15 menit 🔥 Masak: 15 menit 📊 Sedang 👁️ 6 dilihat

👨‍🍳 Mulai Masak

Air Fryer Chicken Milanese with Mediterranean Salad

Foto: Skinnytaste

Bahan-bahan

4 porsi

8 boneless thin sliced chicken breast fillets (about 4 ounces each, 1/4 inch thick)
1 teaspoon salt
1 1/2 cup panko (or gluten-free panko)
1/3 cup finely grated parmesan cheese
2 large eggs (beaten)
olive oil spray
5 cups 1 large head romaine lettuce, chopped
1 heirloom tomato (diced)
1/2 small red onion (chopped)
2 ounces grated feta cheese (grated from 1 block)
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon dried oregano
1 g arlic clove (grated)
1/2 teaspoon kosher salt
2 tablespoons extra virgin olive oil

Langkah-langkah

Season the cutlets on both sides with salt.
In a shallow bowl combine the bread crumbs and parmesan cheese.
Beat the egg with 1 tablespoon water. Place in a large flat dish. Coat the cutlets with the egg mixture, remove the excess and dip them into crumbs.
Place the cutlets on a work surface and spray both sides generously with oil.
Air fry in batches 400F 6 to 7 minutes turning halfway, until the crumbs are golden brown and the center is no longer pink. Divide on 4 plates.
Make the dressing: Combine the lemon juice, vinegar, oregano, garlic, and 1/2 teaspoon salt and let sit until the oregano has absorbed some liquid, about 5 minutes. Whisk in the olive oil.
While the cutlets are cooking, toss all the lettuce, tomato, red onion and 1/4 teaspoon salt together in a large bowl. Drizzle over the dressing, toss, and divide among the 4 plates of chicken, piling it over the cutlets.
Using a box grater, grate 1/2 ounce of the cheese over each salad.