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Air Fryer Pollo Milanese with breadcumbed chciken, rocket salad, tomato sauce and spagheti

Air Fryer Pollo Milanese

I love fried chicken, but this Pollo Milanese offers a healthier alternative, allowing me to stay on track with my training. By swapping the deep fryer for an air fryer, I’ve reduced the amount of excessive oil, saturated fats, and calories. I serve this with spaghetti in tomato sauce and an easy rocket salad for a nutritionally complete meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 809
Ingredients Method

Ingredients
  

For the Chicken
  • 4 Chicken Breasts Butterflied
  • 70 g Plain Flour
  • 2 Eggs
  • 70 g Panko Breadcrumbs
  • 1 Tsp Black Pepper
  • 1 Tsp Oregano
  • 1 Tbsp Parmesan Freshly Grated
  • Salt
  • 2 Tbsp of Olive Oil in a spray bottle.
For the Sauce
  • 30 ml Extra virgin Olive Oil
  • 1 Large Onion Chopped
  • 1 Large Carrot Chopped
  • 2 Sticks of Celery Chopped
  • 3 Garlic Cloves Chopped
  • 1 Tbsp Tomato Paste
  • 800 g Chopped Tomatoes
  • 400 g Chicken Stock
  • 6-7 Picked Basil Leaves
To Serve
  • 300 g Spaghetti
  • 1 Serving Rocket Salad

Method
 

For the Sauce
  1. Heat the oil in a medium-sized pan over medium heat. Add the chopped onions, carrots, celery and garlic.
  2. Cook for 8-10 minutes until the vegetables begin to soften. Stir in the tomato paste, chopped tomatoes, and stock. Bring to a boil, then reduce to a gentle simmer.
  3. Cook until the sauce has thickened. Add the basil and blend the sauce using a hand blender until smooth.
For the Chicken
  1. On a large enough plate, place the flour and season with salt & pepper. On another plate, add the beaten eggs. Combine the parmesan, oregano, and breadcrumbs and mix well. Place the breadcrumb mixture on a third plate.
  2. To “pane” the chicken, coat each breast in flour. Shake off the excess, then dip the floured breasts into the egg, ensuring they are well coated. Shake off the excess and then dip the chicken breast into the bread crumb mix until evenly coated. Set each breast aside until all the chicken breasts are coated with breadcrumbs.
  3. Place each breast in an air fryer basket in a single layer and spray each breast with a light coating of olive oil.
  4. Air fry at 200°C for 6-8 minutes. Turn each breast over and spray with a bit of extra olive oil. Air fry again for another 6-8 minutes, until the chicken is golden brown and cooked through, with an internal temperature of 75 °C on a meat thermometer.
To Finish
  1. Bring a large pan of salted water to a boil. Add the spaghetti and cook for 10-12 minutes until the pasta is cooked.
  2. Drain the pasta and toss it with the blended sauce.
  3. Season to taste and finish with a little extra parmesan if preferred. Lay the air-fried chicken breasts next to the pasta and serve it with a simple rocket salad.