Air-Frying Milanesa: A Tasty, Healthy Twist

Milanesa, or Milanese, is a classic dish that can be made with various types of meat, including beef, chicken, and pork. The meat is sliced thinly, dredged in flour and breadcrumbs, and fried to create a crispy texture. While traditionally made in Italy with veal, the dish has many variations, including Chicken Milanese, which is especially popular in Latin America and Spain. So, can you cook this delicious meal in an air fryer? Absolutely! Air fryers are a great way to achieve the perfect crispy texture without the grease, and they cut down on prep and cooking time.

Chicken Milanese

To make Chicken Milanese in an air fryer, you will need the following ingredients:

• Chicken breasts
• Flour
• Eggs
• Breadcrumbs
• Olive oil
• Salt and pepper (optional)
• Parsley or arugula for garnish (optional)

• Prepare the chicken breasts by slicing them in half to create chicken cutlets.
• Pound the chicken cutlets to an even thickness of about 1/4 inch.
• Season the chicken with salt and pepper on both sides (optional).
• Dredge the chicken cutlets in flour, shaking off any excess.
• Dip the floured chicken into a beaten egg, coating both sides.
• Coat the chicken with breadcrumbs, ensuring that the entire surface is covered.
• Spritz or spray both sides of the breaded chicken with olive oil.
• Preheat your air fryer to 400°F.
• Place the chicken in the air fryer basket in a single layer, ensuring that the pieces do not overlap. Depending on the size of your air fryer, you may need to cook the chicken in batches.
• Air fry the chicken at 400°F for 6 to 7 minutes, turning halfway through the cooking time, until the crumbs are golden brown and the internal temperature reaches 165°F.
• Serve the chicken immediately. It can be paired with a simple arugula salad, a Mediterranean salad, or garnished with parsley.

Breaded pork chops

To make breaded pork chops in an air fryer, you will need the following ingredients:

• Eggs
• Breadcrumbs (panko, cornflake crumbs, or Italian)
• Seasoning (garlic powder, onion powder, salt, pepper, paprika, and/or Parmesan cheese)
• Boneless center-cut pork chops or any other type of pork chop

First, prepare the breading by whisking eggs in a shallow dish. In a separate dish, combine the breadcrumbs with the desired seasonings. Next, dredge the pork chops in the egg mixture, allowing any excess to drip off, and then press them into the breadcrumb mixture, ensuring both sides are coated.

Spritz the air fryer basket with oil spray and arrange the pork chops in a single layer, leaving space between each chop for air to flow. Depending on the size of your air fryer, you may need to cook in batches. Spritz the pork chops with oil spray and air fry at 390-400°F for 5 minutes on each side, or until they reach an internal temperature of 145°F.

The cooking time may vary depending on the thickness of your pork chops, so it is recommended to use a meat thermometer to test for doneness. For thicker chops, add an extra minute to the cook time.

Breaded steak

To make breaded steak in an air fryer, you will need cubed steaks, which are usually top sirloin or top round that has been tenderized and flattened. You can buy them pre-tenderized or do it yourself with a meat tenderizer or mallet. Season the steaks with salt and pepper and let them sit for about 5 minutes. Next, dredge the steaks in flour and egg, and then dip them into breadcrumbs, patting the crumbs onto the meat with a fork to make them stick.

It is important to let the steaks sit for 8-10 minutes after breading to ensure the coating sticks properly. Preheat your air fryer to 400°F. Place the steaks in the air fryer in a single layer, being careful not to overcrowd the basket, as this will affect even cooking. Spray the steaks with oil and air fry for 5 minutes. Flip the steaks, spray with oil again, and cook for another 5 minutes. The steaks are done when they are golden brown and the internal temperature reaches 145°F.

Breading and frying

To make milanesa in an air fryer, start by coating both sides of a chicken breast or pork chop in flour, then dip both sides into beaten eggs, and then into the breadcrumbs. Repeat this process with the remaining chicken or pork cutlets. It is important to season the meat with salt and pepper before coating it in flour. Some recipes also suggest adding oil to the bread crumb mixture to create a lighter texture and more even browning.

After the meat has been coated in breadcrumbs, spray both sides with olive oil spray. Place the meat in the air fryer basket, ensuring that the pieces do not overlap. Cook at 400°F for 7-10 minutes, turning over halfway through the cooking time. The milanesa is done when it is golden brown, the inside is white, and the internal temperature reaches 165°F.

If you are cooking a large batch of milanesa, you may need to cook in batches to ensure even cooking and browning. It is recommended to preheat the oven to 185°F and transfer the cooked cutlets to a baking sheet to keep them warm and crisp while cooking the remaining batches.

Milanesa history

Yes, you can cook milanesa in an air fryer. The term "milanesa" or "milanese" refers to a method of cooking that involves coating thin slices of meat in flour, eggs, and seasoned breadcrumbs before frying them until golden brown. This cooking style is believed to have originated in Milan, Italy, and was introduced to Argentina by Italian immigrants during the Italian diaspora between 1880 and 1930. Over time, it has become a staple in Argentinian cuisine, with "milanesa a la napolitana" or "milanesa napolitana" being a widely popular variation.

The classic Italian dish uses veal, while in Argentina, it is commonly made with beef. However, chicken has become an increasingly popular alternative, as it is more economical and just as tasty. To prepare milanesa in an air fryer, coat the air fryer basket with olive oil or cooking spray, and place the meat in a single layer, ensuring they don't overlap. Spritz with olive oil and cook at 400°F for about 7-10 minutes, turning halfway through, until golden brown. The internal temperature should reach 165°F for chicken.

Milanesa napolitana takes the dish a step further by adding a layer of ham, tomato sauce, and melted mozzarella cheese on top. This variation is said to have originated in Buenos Aires, at a restaurant called Napoli, owned by José Napoli. The story goes that a regular customer always ordered milanesa, and one night, his order got overcooked. To salvage the situation, Mr. Napoli topped the overcooked milanesa with ham and cheese, and thus, the "Milanesa alla Napoli" was born. It became a huge success and has since become a beloved dish in Argentina and beyond.

Today, milanesa is enjoyed in many countries, including Mexico and the southern United States. It is often served as a sandwich with local condiments such as mayonnaise, tomato, cheese, and eggs. The dish is loved for its simplicity, affordability, and versatility, making it a popular choice for quick and easy meals.

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