Air Fryer Chicken Milanese w/ Marisa Brahney
Marisa Brahney is easily one of the strongest, most gracious and loving people I have ever met. She may also be super human! From being a wife, to chasing after 3 kids, to starting her own business, she never stops! Which is why I’m so grateful she made some time to hang out with me in the Cucina and share a favorite family recipe with us!
If you don’t know, Marisa and I worked together at News 12 NJ for many years. And then years later found ourselves together again at QVC! A shared passion for food led us down similar paths and so it only made sense that we FINALLY cook something together! I was thrilled when she told me she was going to share her air fryer chicken milanese recipe!
Milanese style is basically any type of cutlet, breaded and fried. Served with a heap of light and fresh greens for balance, it’s one of my favorites. The dish came to the states with Italian immigrants in the late 1800’s and can be made with chicken, turkey, beef, pork, veal, even fish! But what I love that Marisa did was instead of pan frying the cutlets - she tosses them in the air fryer! It makes sense! This way her littles aren’t anywhere near hot oil on the stove, and dinner is done in about 10 minutes! Plus her kids still get that quintessential Italian-American childhood memory of being part of the cutlet assembly line! My job was always the breadcrumbs!
Marisa also shares how she got into television, why she chose to become an entrepreneur, and how to make the perfect salad dressing! It’s all in the video below! Then grab her recipe and get cooking!
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Air Fryer Chicken Milanese
Serves 4-5
1 1/2 - 2 lbs. chicken breast cutlets (can also sub turkey cutlets)
2 eggs
1 C. Italian seasoned breadcrumbs
1/4 C. grated parmesan cheese
zest and juice of one lemon
olive oil spray
4 C. arugula
2 Tbs. capers
1/4 C. mayonnaise
salt & pepper
Season the cutlets with salt and pepper. In a plate, combine breadcrumbs, parmesan and zest from half of a lemon.
Beat the eggs in a separate, flat, shallow dish. Working one at a time, coat each cutlet in the egg, then transfer to the breadcrumbs. Completely cover the cutlet in breadcrumbs, patting gently to make sure they stick. Set aside on a clean plate.
Spritz air fryer basket with olive oil. Arrange cutlets in a single layer in the basket. Depending on the size of your air fryer, you may have to work in batches. Spritz the top of each cutlet generously with olive oil. Cook in the air fryer at 400° for 10 minutes, or until golden brown and cooked through.
While cutlets cook, mash capers in a small dish. Add in mayo and the juice of half of a lemon. Season with salt and pepper. Whisk with a fork until everything comes together. Taste and adjust seasoning if needed.
When cutlets are done, plate each one with 1 C. of arugula. Drizzle with lemon caper aioli, extra virgin olive oil and a squeeze of lemon juice.