Chicken Milanese with Pesto Noodles


  • ⅔ lb (300 g) chicken breast fillets
  • salt
  • pepper
  • paprika
  • Garlic powder
  • 2 eggs, beaten
  • Panko or breadcrumbs
  • 1 cup basil
  • 1¾ cups (150 g) Parmesan Reggiano or panko
  • Drizzle of olive oil and water
  • 3 cloves garlic
  • 1/2 cup pine nuts
  • Spaghetti or fettuccine
  • Place the breasts on food paper and with a roller we stretch until flattened and shaped.
  • Place spices: salt, pepper, paprika and garlic powder to taste.
  • Pass the breast through the beaten egg and then through the panko or breadcrumbs, remove excess.
  • Using the Instant Vortex panel, press Air Fry, set the time to 20 Minutes and the temperature to 356°F . Press Start.
  • Once preheated, place the breasts.
  • For the pesto, grind all the ingredients with a mortar or food processor and mix with the already cooked pasta.
  • Carefully remove the Milanese and place on the green noodles.
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