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🍽️ Baked Chicken Schnitzel in the Air Fryer

250 kcal · 30 min · 2 servings

Baked Chicken Schnitzel in the Air Fryer Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Pat the 200 g chicken breast fillets dry with paper towels. Never wash them, as this spreads germs.
  2. 2. Cut the fillets into even, approximately 1 cm thick cutlets. This ensures they cook evenly.
  3. 3. Whisk the 2 eggs in a shallow bowl with a fork. Don't leave any lumps.
  4. 4. Mix 100 g Panko breadcrumbs with 1 tsp salt, 1 tsp pepper, and 1 tsp paprika.
  5. 5. Dip one cutlet first into the eggs, then into the Panko. Coat both sides well.
  6. 6. Press the breading on gently so it sticks. Tap off any excess crumbs.
  7. 7. Repeat the breading process for the second cutlet. Place both on a plate.
  8. 8. Preheat the air fryer to 180 °C. This takes about 3 minutes.
  9. 9. Place the cutlets in the basket. Make sure they don't touch for maximum crispiness.
  10. 10. Lightly brush the cutlets with 1 tbsp olive oil. This gives them a golden-brown color.
  11. 11. Cook the cutlets at 180 °C for 10 minutes, until golden brown. The air should circulate well.
  12. 12. Flip the cutlets halfway through the cooking time. This makes both sides equally crispy.
  13. 13. Cook for another 5 minutes. The surface should be golden brown and firm.
  14. 14. Check the core temperature in the thickest part. It must be at least 75 °C.
  15. 15. Let the cutlets rest in the basket for 2 minutes. This distributes the heat evenly.
  16. 16. Serve the cutlets immediately. Ideally, they should crunch audibly with the first bite.

Nutrition per serving