Name: Air Fryer Saucy Chicken Milanese
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Chicken tenders - 1 pound; Salt and freshly ground black pepper to taste - 1 pound; Eggs, beaten - 2 large; Water - 1 tablespoon; Italian-style bread crumbs - 1 cup; Plain panko bread crumbs - ¼ cup; Garlic powder - ½ teaspoon; Cooking spray - ½ teaspoon; Dry white wine - ⅔ cup; Low-sodium chicken broth - ½ cup; Balsamic Vinegar - 2 tablespoons; Garlic, minced - 3 cloves; Anchovy paste - 2 teaspoons; Dried rosemary - ½ teaspoon; Cornstarch - 1 teaspoon; Water - 1 tablespoon; Chopped fresh parsley - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Air Fryer Saucy Chicken Milanese

1. Chicken tenders - 1 pound

2. Salt and freshly ground black pepper to taste - 1 pound

3. Eggs, beaten - 2 large

4. Water - 1 tablespoon

5. Italian-style bread crumbs - 1 cup

6. Plain panko bread crumbs - ¼ cup

7. Garlic powder - ½ teaspoon

8. Cooking spray - ½ teaspoon

9. Dry white wine - ⅔ cup

10. Low-sodium chicken broth - ½ cup

11. Balsamic Vinegar - 2 tablespoons

12. Garlic, minced - 3 cloves

13. Anchovy paste - 2 teaspoons

14. Dried rosemary - ½ teaspoon

15. Cornstarch - 1 teaspoon

16. Water - 1 tablespoon

17. Chopped fresh parsley - 2 tablespoons

How to cook deliciously - Air Fryer Saucy Chicken Milanese

1. Stage

Preheat an air fryer to 400 degrees F (200 degrees C).

2. Stage

Season chicken tenders with salt and pepper.

3. Stage

Whisk eggs and water together in a bowl. Mix both bread crumbs and garlic powder together in a second bowl.

4. Stage

Dip chicken tenders in the egg mixture, then in the bread crumb mixture, shaking off any excess crumbs. Spray tenders on both sides with cooking spray and place in the air fryer basket.

5. Stage

Air-fry for 4 minutes. Flip tenders and air-fry until no longer pink in the center and the juices run clear, about 3 more minutes. The breading should be crispy and golden, and an instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

6. Stage

While the tenders are cooking, combine white wine, chicken broth, balsamic vinegar, garlic, anchovy past, and rosemary for sauce in a large skillet over medium heat. Cook, stirring occasionally, until sauce reduces just slightly, about 3 minutes.

7. Stage

Whisk water and cornstarch together in a small bowl; add to the sauce and cook, stirring constantly, until it starts to thicken slightly. Stir in parsley and reduce heat to low.

8. Stage

Add air-fried chicken tenders to the skillet. Spoon sauce over top to coat, and warm for 1 to 2 minutes. Serve immediately.