Recipes for children
This recipe adapts the classic Viennese schnitzel technique for the air fryer, making a lighter, crispy chicken dish for kids without deep-frying. A three-step coating and a brief chill help the breading stick during cooking.
Place the chicken breasts between sheets of plastic wrap and pound them to about 5 millimeters thick. Season with salt and black pepper.
Dip each piece first in flour, then in beaten egg, and finally in breadcrumbs. Press the breadcrumbs firmly onto the chicken with your palms so the coating stays in place.
Arrange the coated schnitzels on a tray and refrigerate for 20 minutes. This helps the coating adhere firmly and stay on during cooking.
Lightly coat the air-fryer basket with olive oil and preheat the air fryer to 190°C / 375°F. Arrange the schnitzels in a single layer and cook for 8 minutes. Flip them halfway through and cook for 7 minutes more, until golden and crisp. If you do not have an air fryer, bake them on a wire rack in an oven preheated to 190°C / 375°F for 12 minutes.
Serve the schnitzels hot with lemon wedges.
Press the breadcrumbs firmly onto the chicken with your palms, or the coating may fall off during cooking. Do not skip the chilling step. Allergens: wheat (gluten) and egg.
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