Air-Fryer Milanesa: Quick, Crispy, And Delicious

Milanesa is a popular, thinly sliced, breaded main course that is quick-fried. It is a versatile dish that can be made with beef, chicken, veal, or pork. The meat is dredged in flour and breadcrumbs and then fried. This dish is similar to schnitzel, breaded cutlets, and Japanese katsu. It is typically served with a wedge of lemon and a simple salad, such as arugula. This article will provide a step-by-step guide on how to make milanesa in an air fryer.

How to Make Milanesa in an Air Fryer

Choosing your meat

Milanesa is a versatile dish that can be made with a variety of meats, including chicken, beef, veal, or pork. Each option has its own unique characteristics and flavours that can enhance your dish. Here are some factors to consider when choosing your meat for making milanesa in an air fryer:

Chicken

Chicken is a popular choice for milanesa as it is usually more economical than other meats. It is also readily available in most places. Chicken milanesa has a tender and juicy texture, making it a delicious option. When using chicken, opt for boneless and skinless chicken breasts or chicken cutlets. You can purchase pre-sliced chicken cutlets, or slice and pound the chicken breasts yourself to achieve an even thickness of around 1/4 inch.

Beef

Beef milanesa, also known as "Milanesa de Res" in Spanish, is a classic option. It is typically made with thinly sliced top round steak, which can be purchased pre-packaged or sliced by your butcher to the desired thickness of 1/8 to 1/4 inch. Beef milanesa has a heartier flavour and is perfect for those who enjoy a more substantial meal.

Veal

Veal is the traditional choice for milanesa in Italy, where the dish originates. It is known as "Cotoletta alla Milanese" and is made with veal cutlets. Veal has a milder flavour and a tender texture, making it a delicate option for your dish.

Pork

Pork milanesa, or "Milanesa de Cerdo" in Latin America, offers a juicy and tender option. It is typically made with boneless pork chops that are pounded thin. Pork milanesa is marinated with garlic, lime, and Latin spices, creating a unique combination of flavours and textures.

When choosing your meat, consider factors such as availability, personal preference, and the desired flavour profile of your dish. Remember to slice or pound your meat to a thin, even thickness, as this is essential for the classic milanesa preparation.

Preparing the meat

Slicing and Tenderizing the Meat

Start by choosing your preferred type of meat. Milanesa can be made with beef, chicken, veal, or pork. For chicken Milanesa, use boneless and skinless chicken breasts. If you're making it with another type of meat, you may need to use a meat pounder to get it thin enough.

Once you've selected your meat, place each piece between two sheets of plastic wrap, parchment paper, or waxed paper. You can also use a plastic bag. Using a meat mallet, rolling pin, or even a heavy skillet, gently pound the meat to an even thickness. The ideal thickness is about 1/4 inch, but you can go as thin as 1/8 inch if you prefer. This process not only helps tenderize the meat but also ensures uniform cooking and a delicate texture.

Marinating the Meat (Optional)

If you're making Milanesa de Cerdo (Breaded Pork Chops), you can marinate the pork chops in a mixture of olive oil, lime juice, garlic, and Latin spices like adobo seasoning. This adds a juicy, garlicky flavour to the meat.

Breading the Meat

Set up three shallow dishes or trays for dredging the meat. The first dish contains flour, which you can season with salt and pepper. The second dish contains beaten eggs, which you can also season with a pinch of salt and pepper. The final dish contains breadcrumbs. For chicken Milanese, mix the breadcrumbs with grated Parmesan cheese and garlic powder. For Milanesa de Cerdo, use panko breadcrumbs and season them with adobo seasoning.

Now, it's time to dredge the meat. First, dip each piece of meat in the flour, making sure to coat both sides evenly. Then, dip it in the egg mixture, ensuring it's evenly coated. Finally, coat both sides of the meat with the breadcrumb mixture, gently pressing the crumbs to ensure they adhere well.

After breading, let the meat rest on a wire rack or plate for about 5-10 minutes. This helps the coating adhere better and prevents it from falling off during cooking.

Cooking the Meat

Preheat your air fryer to 390-400°F (200°C). Spray both sides of the meat with olive oil or vegetable oil spray. Place the meat in the air fryer basket, ensuring the pieces don't overlap. Cook for about 10-15 minutes, flipping halfway through, until the meat is golden brown and cooked through. The internal temperature of the meat should reach 165°F (74°C) for chicken.

Breading the meat

Prepare the Meat

Before breading, it's essential to prepare the meat by slicing it thinly and tenderising it. If you're using chicken breasts, slice them horizontally into two thinner halves. For other types of meat, such as pork chops or beef steak, place them between two sheets of waxed paper, plastic wrap, or parchment paper and use a meat mallet, rolling pin, or the smooth side of a mallet to pound them until very thin. The thinner the meat, the better, as this ensures even cooking and a delicate texture.

Set Up Your Breading Station

To bread the meat efficiently and minimise mess, set up a breading station with three shallow dishes or trays. In the first dish, place all-purpose flour and season it with salt and pepper. You can also add other spices like cumin powder and onion powder for extra flavour. In the second dish, whisk together eggs and a teaspoon of water. Add a pinch of salt and pepper to the egg mixture. The third dish will contain the breadcrumbs. You can use plain breadcrumbs or panko breadcrumbs for an extra crispy texture. Mix the breadcrumbs with grated Parmesan cheese and a pinch of salt. If you want a more flavourful crust, you can also add herbs like parsley, thyme, or basil, and lemon zest to the breadcrumb mixture.

Dredge and Dip

Now it's time to coat the meat with the breading. Start by dredging the meat in the flour mixture, making sure both sides are evenly coated. Gently shake off any excess flour. Next, dip the floured meat into the egg mixture, ensuring it is fully coated. Finally, dip the meat into the breadcrumb mixture, gently pressing the breadcrumbs into the meat to ensure they adhere well. Let any excess breadcrumbs fall off before placing the breaded meat on a plate or wire rack.

Spray with Oil

Before placing the breaded meat into the air fryer, spray both sides with olive oil or vegetable oil spray. This step helps to ensure even browning and crisping during cooking.

Rest the Breaded Meat (Optional)

For the best results, it is recommended to let the breaded meat rest for about 5-10 minutes before air frying. This step helps the coating adhere better and prevents it from falling off during cooking.

By following these steps, you'll achieve a delicious, crispy breading on your Milanesa. Remember to preheat your air fryer, cook the meat in batches to avoid overcrowding, and flip carefully halfway through the cooking process for even cooking and browning. Enjoy your Air Fryer Milanesa!

Cooking the meat

To cook the meat for your milanesa, you'll first need to prepare the meat itself. This involves tenderising the meat by pounding it to an even thickness of around 1/4 of an inch. This will ensure that the meat cooks evenly and will also help to make it more tender. You can place the meat between two pieces of plastic wrap or wax/parchment paper to do this, or use a plastic bag.

Next, season the meat with salt and pepper on both sides.

Now you're ready to start the dredging process. Set up three shallow dishes with the dredging ingredients. The first should contain flour, the second should contain beaten eggs, and the third should contain breadcrumbs. You can add other ingredients to the flour and breadcrumbs, such as Parmesan cheese, garlic powder, or Latin spices, depending on your preference.

Dredge the meat first in the flour, then dip it in the egg, ensuring it is evenly coated, before finally coating it in the breadcrumbs. You can add oil to the breadcrumbs to create a lighter texture and more even browning.

Once your meat is coated, you can start cooking. If using an air fryer, preheat it to around 400°F. Place the meat in the air fryer basket, ensuring the pieces don't overlap, as this will prevent them from cooking evenly. Cook for around 7-15 minutes, turning halfway through, until the meat is cooked through and the crust is crispy and golden brown.

If you don't have an air fryer, you can shallow fry the meat in a skillet with clarified butter or oil. Heat around 1/4 inch of your chosen fat in the skillet over medium heat and fry the meat for 3-4 minutes on each side until cooked through and golden. Again, ensure you don't overcrowd the pan, as this will affect the even cooking of the meat.

Serving suggestions

Milanesa is a versatile dish that can be served in a variety of ways and paired with many sides. Here are some serving suggestions for this delicious meal:

As a Main Course

Milanesa is a popular main course that can be served on its own. The crispy, breaded meat is tender and juicy, making it a satisfying dish. You can also serve it with a wedge of lemon on the side, adding a bright burst of acidity to complement the richness of the fried meat.

With Sides

Milanesa also goes well with a variety of side dishes. Here are some options:

• Salads: A simple arugula salad with a light lemon dressing, or a tomato salad with avocado, are refreshing accompaniments to the crispy Milanesa. You can also add other ingredients like cherry tomatoes, feta cheese, or olives to your salad for a Mediterranean twist.
• Roasted vegetables: Veggies like roasted red potatoes, sweet plantains, or avocado are great sides that add colour and flavour to your meal.
• Rice and Beans: This combination is a perfect Latin American side dish to accompany your Milanesa, providing a contrast of textures and flavours.
• Polenta: This Italian side dish, made from fine cornmeal, is an excellent complement to Milanesa, especially if you're looking for something other than the typical French fries.
• Salsa: Try serving your Milanesa with a scoop of red onion salsa, pico de gallo, or Mexican salsa verde for a spicy and flavourful kick.

In Sandwiches, Tacos, or Quesadillas

The crispy, breaded meat of Milanesa also works well in sandwiches, tacos, or quesadillas. You can add lettuce, tomato, and mayo to your sandwich for a classic twist, or get creative with other ingredients like guacamole or sliced avocado.

With a Sauce

Milanesa can be served with a variety of sauces to add extra flavour and moisture to the dish. Here are some options:

• Tomato Sauce: A tangy tomato sauce can be ladled over the Milanesa, providing a burst of freshness and complementing the richness of the fried meat.
• Pesto: A spoonful of fresh basil pesto adds a rich, nutty, and herby layer of flavour to the dish.
• Cheese Sauce: For a Chicken Parmesan twist, try serving your Milanesa with a marinara sauce and melted mozzarella cheese.
• Balsamic Glaze: Drizzle a sweet and tangy balsamic glaze over your Milanesa for a sophisticated finish.

These are just a few serving suggestions for Milanesa, but feel free to get creative and experiment with different combinations of sides, sauces, and flavours to suit your taste preferences.

Frequently asked questions