Chicken Milanese & Shaved Asparagus Salad
Crispy air fryer double-breaded chicken Milanese with a lemony shaved asparagus and arugula salad to serve with.
I love using the air fryer in the summertime to make my chicken cutlets because it doesn’t heat up your whole house when the weather is unbearably hot outside. I use the Cosori TurboBlaze Air Fryer to get the chicken super crispy with minimal cooking time.
The salad pairs perfectly with the warm crispy cutlets. It’s so fresh with the raw asparagus and peppery arugula. The bright lemon is a must when making Chicken Milanese and it goes so well in this salad.
Here are the Ingredients for this Chicken Milanese & Shaved Asparagus Salad:
Produce - Asparagus, Arugula, Lemon, Basil
Seasonings - Salt, Pepper
Protein - Chicken Breast, Egg
Pantry - Panko Breadcrumbs
Dairy - Parmesan, Eggs, Milk
Equipment:
Cosori TurboBlaze 6.0 Quart Air Fryer - This is my favorite air fryer to use and one of my favorite pieces of equipment in my kitchen. It cooks food so quickly with using so minimal oil! The dynamic DC Motor with 5-fan speeds and amazing temperature control cooks these cutlets until they’re insanely crispy and fully cooked through in about 10 minutes! (Use the code CASEY20 to save 20% on the TurboBlaze air fryer).
Chicken Milanese & Shaved Asparagus Salad
Ingredients
- 2 chicken breasts, sliced in half longways
- 2 cups seasoned panko
- 3 eggs
- 1/4 cup milk of choice
- 1 bunch asparagus
- 2 cups arugula
- 1 shallot, sliced
- 1/2 cup basil, chopped
- 1/4 tbsp olive oil
- 1/2 lemon juiced
- 1/4 tsp black pepper
- 1/4 tsp salt
- parmesan flakes
Instructions
- Preheat the air fryer at 400 F for 5 minutes while preparing the chicken.
- Have one shallow bowl filled with the breadcrumbs and another filled with the eggs and whisked with the milk. Dip each piece of chicken into the egg mixture, coating both sides. Then dip into breadcrumbs, making sure to press the chicken down into the breadcrumbs to get them to stick. Repeat and dip the chicken into the egg wash again, and then the breadcrumbs. Repeat for all chicken.
- Place the chicken in air fryer basket and spray with olive oil spray. Cook for 7 minutes, flip, spray the other side of the chicken, and cook for another 5 minutes.
- Make the salad by shaving the asparagus with a vegetable peeler or mandolin. In a large mixing bowl, combine the shaved asparagus, arugula, shallot, parmesan flakes, basil, olive oil, lemon, black pepper, and salt. Mix and plate the salad on the bottom of the platter, leaving a little left to place on top of the chicken.
- Plate the cooked chicken over the bed of asparagus salad and top with the rest of the salad. Serve with lemon slices to juice over the top. Enjoy!
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