This chicken schnitzel is cooked in an air fryer with a little oil. Thin chicken breast is coated in flour, egg, and bread crumbs for a crisp outside and juicy center, making a quick dinner without the smell of deep-frying.
Butterfly the chicken breast and pound it with a rolling pin until about 1 cm thick. Rub both sides with salt and black pepper.
Cover the seasoned chicken and let it rest in the refrigerator for 15 minutes so the salt can season the meat.
Coat the chicken first in all-purpose flour, then in beaten egg, and finally in bread crumbs. Make sure the coating covers it completely.
Lightly brush the basket with olive oil and arrange the chicken in a single layer. Cook at 200°C / 390°F for 20 minutes, turning halfway, until golden brown and crisp. If you do not have an air fryer, bake on a wire rack in an oven preheated to 200°C / 390°F for 20 minutes, turning halfway. Serve hot with lemon wedges.
If the chicken fillet is too thick, the outside may burn before the center cooks. Pound it to 1 cm thick with a rolling pin. Arrange the pieces in a single layer in the basket; stacking them traps steam and prevents crisping. Allergens: wheat (gluten) and eggs.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
