Crispy Chicken Milanese in Air Fryer with Tonnato Sauce
Breaded chicken cutlets cooked in the air fryer until golden and crispy, served with a creamy tonnato sauce and peas. A light and quick twist on the Italian classic.
Steps
- 1
In a shallow dish, mix breadcrumbs with Parmesan, salt, and pepper. In another dish, beat the egg.
- 2
Dip each cutlet first in egg, then in the breadcrumb mixture, pressing firmly to adhere.
- 3
Lightly spray the breaded cutlets with oil on both sides. Place them in a single layer in the air fryer basket. Cook at 180°C (350°F) for 10–12 minutes, turning halfway, until golden and crispy.
- 4
Meanwhile, make the tonnato sauce: in a small blender or food processor, combine drained tuna, capers, anchovies, mayonnaise, and lemon juice. Blend until smooth and creamy. Taste and adjust salt and pepper if needed.
- 5
Cook the frozen peas according to package instructions (steam, boil, or microwave). Drain well.
- 6
Serve the Milanese cutlets hot, generously topped with tonnato sauce, alongside the peas. Garnish with a drizzle of olive oil and extra capers if desired.
Shopping list
veal or chicken cutlets, breadcrumbs, grated Parmesan, large egg, canned tuna, capers, anchovy fillets, mayonnaise, lemon juice, frozen peas, salt, black pepper, cooking oil spray
Recipe story
Chicken Milanese originates from Milan, Italy, where it was served at noble courts during the Renaissance. Tonnato sauce, from Piedmont, was created in the 19th century, combining tuna, capers, and anchovies for a unique flavor. This modern recipe uses an air fryer to achieve the same crispy texture with less oil.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Peas
Peas are one of the oldest cultivated vegetables, with archaeological evidence in Neolithic sites from the Middle East. In the Middle Ages, dried peas were a staple food across Europe, and in the 16th century, the sweet garden pea was developed in Italy. Fun fact: peas were among the first vegetables to be frozen commercially, in the 1920s.
Lemon
The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.
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