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!
Air Fryer Mediterranean Chicken Milanese
A few weeks ago, I headed out to the east end of Long Island in the Peconic area and stopped to eat at a small bistro on the way home. As we sat outside in the perfect weather, I overheard the waitress raving about this fried Chicken Milanese topped with a Mediterranean Salad. So, of course, I ordered it! The air fryer is perfect for making crispy breaded chicken, like this Air Fryer Chicken Tenders recipe and this Air Fryer Chicken Milanese with Arugula. But you can also make unbreaded food in the air fryer like this air fryer chicken breast that comes out so juicy! Air fryer recipes are one of my top requests, so I promise to share more soon!
What is chicken Milanese made of?
Chicken Milanese is just chicken cutlets pounded thin, dredged in eggs and then breadcrumbs and parmesan, and pan-fried. I lightened up the classic Milanese recipe by air frying the cutlets, which requires minimal oil.
How to Air Fry Chicken Cutlets
After coating the chicken cutlets in eggs and the panko-parmesan mixture, I spray them with a little bit of oil. Then I put them in the air fryer in batches and cook at 400 degrees for about six minutes, turning halfway. When the panko is golden brown, and the inside is no longer pink, the chicken is done.
What to Serve with Chicken Milanese
This chicken Milanese with a Mediterranean salad is basically a full meal in one. But if you want to round it out, then below are some suggestions for what to serve with it:
- Bread from your favorite bakery
- Lemon-Parsley Potato Foil Packets
- Pita bread and hummus
- Roasted Cauliflower Rice with Garlic and Lemon
Variations:
- If you don’t have panko, you can use breadcrumbs.
- Swap romaine lettuce for mixed greens.
- Add avocado or cucumber for extra vegetables.
More Air Fryer Chicken Recipes You’ll Love:
- Air Fryer Chicken Parmesan
- Cilantro Lime Chicken Breast
- Air Fryer Chicken Sandwich with Sriracha Mayo
- Air Fryer Herbed Buttermilk Roast Chicken Breast
- Chicken Chimichangas
Air Fryer Chicken Milanese with Mediterranean Salad
Ingredients
Chicken
- 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
Salad
- 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
Dressing
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 garlic clove, grated
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
Instructions
- 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.
Last Step:
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Notes
- If you don’t have panko, you can use breadcrumbs.
- Swap romaine lettuce for mixed greens.
- Add avocado or cucumber for extra vegetables.
Love this recipe! Thank youÂ
Loved this dish! Hit the spot perfectly. Chicken was crispy on the outside and moist inside. The salad was fresh and the dressing is acidic, but I love that tang! Will definitely make again.Â
On a low carb diet and used pork panko on boneless thighs. So easy to make and the taste of this dish was out of this world!!! Def needs to be on the rotation.
Delicious! Took me almost twice as long to get the chicken cooked because my basket is small and I packed the chicken in really tight. I used about 1 pound total – 2/3 in the basket to eat immediately and then after we ate, I cooked the last 1/3 for leftovers. We added olives to the salad. My only comment is I thought the dressing was just slightly acidic. Maybe next time I would use a little more olive oil and less red wine vinegar.Â
This was delicious!!!! So easy to make and everyone in the family ate it!
This was delicious! Â I added kalamata olives to the salad and a little Greek seasoning on the chicken.
This was delicious! Â I added kalamata olives to the salad and a little Greek seasoning on the chicken.
SO delicious!! Ended up having to make the chicken in the oven instead of our air fryer, but it still turned out amazing, and the chicken was crispy on the outside but moist. And the salad was a yummy side with them.
This was SO fresh and tasty! I added some Italian seasoning to the chicken and pounded it out before breading. For the dressing, I used some fresh oregano instead of dried because I have tons of it. To the salad, we added cucumbers and kalamata olives. Definitely will be on repeat. Thank you!
Easy, filling, high protein, delicious weeknight meal!Â
Can I substitute the Panko for pork rinds ?
Yummy! Made this tonight the chicken was perfectly moist and flavorful. Only thing I did different was add cucumbers to the salad. This is a keeper!Â
I’m not sure if I’m reading this right. But does this recipe say to eat 8 oz of chicken total? I’m a little surprised by the calorie count too, but I’m thinking that’s because of the extra chicken. What would the calories be if I ate one cutlet and kept the same amount of salad?Â
yes correct its filling!
Is there a way to make these in the oven?  We had to move out of our house while damage from Ida is repaired, so don’t have access to my air fryer currently!Â
Why does it say 4 ounce chicken cutlet but then serving size it two.  That’s 8 ounces of chicken.  Maybe I’m reading it wrong
The recipe is for 8 chicken cutlets, 4 ounces each. So 32 ounces of chicken total.
I thought it was high too. It’s definitely a larger serving size than most of these recipes. So I questioned it too. I haven’t plugged in the whole recipe to a calorie database, but 8oz of chicken is around 300 cals, so it doesn’t seem out of the question that the salad and breading would make up the other 262 cals.Â
Some clarification or confirmation of the serving size would be great.Â
Is it the same method- time/temp, if you have a toaster oven style air fryer?
Should be similar
This looks yummy! What would be the temp and time in a regular oven?
Thanks!
Wondering the same!
I would pan fry them. Use the directions here https://www.skinnytaste.com/turkey-cutlets-with-parmesan-crust/
🙂
“This tastes like a restaurant dish!” – My husband
From age 7 – 16 in my family, my kids loved this (especially the chicken). I don’t have an air fryer so just lightly fried the chicken in olive oil on the stove with chicken thighs and thought this was such a lovely and simple dish. Thank you so much for your wonderful recipes – I just discovered your blog and have been on a wonderful Skinnytaste Streak!
Thanks Jenn!
This sounds delicious. I will definitely be trying this!
I’ve been enjoying your more rounded out “meals in one” recipes that have higher calories so I don’t have to plan and cook sides. Really helpful for streamlining my meal planning and cooking. Thanks Gina!