Air fryer recipe · Mains
Crispy Chicken Schnitzel
Thin breaded chicken cutlets with a golden crunchy crust.
- 22 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 150kcal
- 15.7 gprotein
- 12.3 gcarbs
- 3.9 gfat
- 0.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken breast2
- breadcrumbs1 cup
- egg2
- flour3 tbsp
- salt1 tsp
- black pepper1/2 tsp
Method
Flatten
Place each chicken breast between two sheets and pound it to an even 1 cm thickness, then pat dry and season both sides with salt and pepper. An even thickness is key, as it lets the whole cutlet cook through at the same time.
Set up coating
Put the flour on one plate, the beaten egg in a bowl and the breadcrumbs on a third plate, lined up in that order. This flour, egg then crumb line lets each layer grip the next so the coating holds fast and does not peel away.
Coat
Dip each cutlet in the flour, then the egg, then press it firmly into the breadcrumbs so they stick all over. Spray both sides lightly with oil, as the oil is what turns the dry crumbs into a deep golden, crunchy crust.
Preheat
Preheat the air fryer to 190C, then lay the cutlets in a single layer without overlapping. A hot basket sears the crumb coating on contact, and keeping the cutlets apart lets each one crisp instead of steaming.
Air fry
Cook at 190°C for 12 min, turning once halfway so both sides brown. The crust should be deep golden and, when you cut into the thickest part, the juices should run clear with no pink meat inside.
