Air Fryer Chicken Thigh Milanese with Grana Padano
over Lacinato Kale & White Bean Sauté
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
For weeknight chic, try a bonafide Italian classic in the Air Fryer. Give chicken thighs the uno, due, tre treatment: dunked into seasoned flour, egg and then dipped in a panko and cheese mixture. They come out ethereally golden-crisped, with less oil and less mess than a Milanese nonna ever imagined. For a cold-weather accompaniment, a sauté of lacinato kale and white beans is finished with Grana Padano and served with a little limone.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Garlic clove
- 1 Lemon
- 1 Bunch of lacinato kale
- 540ml White kidney beans (canned)
- 20g All-purpose flour
- 30g Panko
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large pan
Strainer
Whisk
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Air fryer
Total Fat
23 g
Saturated Fat
6 g
Sodium
1490 mg
Total Carb
80 g
Sugars
10 g
Protein
68 g
Fibre
25 g
Preparation
Prepare the chicken
Preheat the air fryer to 350°F. Lightly oil the basket. Pat the chicken dry with paper towel; season with S&P. In a shallow bowl, whisk 1 egg and 1 tbsp water (double both for 4 portions) until smooth. In a second shallow bowl, combine the flour, ⅓ of the spices and S&P. In a third shallow bowl, combine the panko, ½ the remaining spices, ⅓ of the cheese and S&P. Working one at a time, coat the chicken in the flour (pressing to adhere), then in the egg (letting any excess drip off), then in the panko (pressing to adhere).
Fry the chicken
Place the chicken* in the air fryer basket and lightly brush or spray with oil. Fry, 12 to 14 min., until cooked through. Transfer to a paper towel-lined plate and keep warm.
Mise en place
Meanwhile, remove the kale leaves from the stems; tear the leaves. Mince the garlic. Quarter the lemon. Drain and rinse the kidney beans.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the kale, kidney beans, remaining spices and juice of 2 lemon wedges (double for 4 portions). Sauté, 3 to 4 min., until the kale has wilted; season with S&P. Add the remaining cheese; stir well.
Plate your dish
Divide the vegetables between your plates. Top with the chicken (slice beforehand if desired). Garnish with the remaining lemon wedges. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
