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🍽️ Vegetarian Schnitzel from the Air Fryer

250 kcal · 30 min · 2 servings

Vegetarian Schnitzel from the Air Fryer Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the tempeh into 4 equally thick slices. Important: Don't wash it, just pat it dry to avoid germs.
  2. 2. Preheat the air fryer to 180 °C. This takes about 3 minutes until the appliance is ready.
  3. 3. Put the 50 g flour into a shallow dish. The flour acts as the first layer for the breading.
  4. 4. Whisk the 2 eggs with the 100 ml milk and 1 tbsp lemon juice in a second bowl. The acid makes the egg firm.
  5. 5. Pour the 100 g panko breadcrumbs into a third, shallow dish. Panko provides the typical crispiness.
  6. 6. Coat each tempeh slice first in the flour. Shake off excess flour so the breading doesn't clump.
  7. 7. Dip the floured slices briefly into the egg-milk mixture. Don't let any drip off, but wet them completely.
  8. 8. Press the slices firmly into the panko breadcrumbs. Make sure all sides are evenly covered with crumbs.
  9. 9. Place the breaded cutlets flat in the basket of the air fryer. Ensure they don't touch each other.
  10. 10. Cook the cutlets at 180 °C for 10 minutes, turning them halfway through until they are golden brown.
  11. 11. Remove the finished cutlets and place them on a plate with paper towels. This absorbs excess fat.
  12. 12. Let the cutlets rest for 2 minutes. This distributes the heat evenly and makes the breading extra crispy.
  13. 13. Serve the warm cutlets immediately. The dish is perfect when the breading cracks when you bite into it.

Nutrition per serving