This is a slightly lighter, air-fried version of the classic Milanese originally made with veal. This recipe is a company-worthy dish you can make even on a hectic weeknight.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
343 Calories
Recipe Instructions
Step 1
Preheat an air fryer to 400 degrees F (200 degrees C).
Step 2
Season chicken tenders with salt and pepper.
Step 3
Whisk eggs and water together in a bowl. Mix both bread crumbs and garlic powder together in a second bowl.
Step 4
Dip chicken tenders in the egg mixture, then in the bread crumb mixture, shaking off any excess crumbs. Spray tenders on both sides with cooking spray and place in the air fryer basket.
Step 5
Air-fry for 4 minutes. Flip tenders and air-fry until no longer pink in the center and the juices run clear, about 3 more minutes. The breading should be crispy and golden, and an instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Step 6
While the tenders are cooking, combine white wine, chicken broth, balsamic vinegar, garlic, anchovy past, and rosemary for sauce in a large skillet over medium heat. Cook, stirring occasionally, until sauce reduces just slightly, about 3 minutes.
Step 7
Whisk water and cornstarch together in a small bowl; add to the sauce and cook, stirring constantly, until it starts to thicken slightly. Stir in parsley and reduce heat to low.
Step 8
Add air-fried chicken tenders to the skillet. Spoon sauce over top to coat, and warm for 1 to 2 minutes. Serve immediately.
