Chicken Milanese with Grana Padano
over Lacinato Kale & White Bean Sauté
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
For weeknight chic, try a bonafide Italian classic in the air fryer. Chicken thighs come out ethereally golden-crisped, with less oil and less mess than a Milanese nonna ever imagined! Lacinato kale and white beans are finished with Grana Padano and a little limone.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Lemon
- 1 Bunch of lacinato kale
- 1 Garlic clove
- 20g All-purpose flour
- 398ml White kidney beans (canned)
- 30g Panko
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
1 or 2 Eggs
Air fryer
Total Fat
18 g
Saturated Fat
5 g
Sodium
1220 mg
Total Carb
74 g
Sugars
9 g
Protein
64 g
Fibre
20 g
Preparation
Prepare the chicken
- Preheat the air fryer to 350°F. Lightly oil the basket.
- Pat the chicken dry; season with S&P.
- In a shallow bowl, beat 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 and lightly brush or spray with oil.
- Fry, 12 to 14 min., until cooked through.
- Transfer to a paper towel-lined plate.
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.
