This air fryer chicken schnitzel uses very little oil, coating thin-cut chicken breast in flour, egg and breadcrumbs. The result is crisp outside and juicy inside, a practical weeknight dinner without the smell of deep frying.
Butterfly the chicken breast and pound it with a rolling pin to about 1 cm thick. Rub both sides with salt and pepper.
Rest the seasoned chicken, covered, in the fridge for 15 minutes; this lets the salt penetrate the meat.
Dredge the chicken in flour, then beaten egg, then breadcrumbs, pressing to make sure the coating sticks all over.
Brush the basket lightly with olive oil, arrange the chicken in a single layer, and cook at 200°C for 20 minutes, flipping halfway, until golden and crisp. Without an air fryer, bake on a wire rack in an oven preheated to 200°C for 20 minutes, flipping halfway. Serve hot with lemon wedges.
If the fillet stays too thick the outside can brown before the centre is cooked; pound it to about 1 cm with a rolling pin. Lay the pieces in a single layer in the basket, stacking traps steam and the coating turns soggy. Allergens: contains wheat (gluten) and egg.
Swapping the breadcrumbs for panko makes the coating even crispier; you may need to shorten the cooking time by 2-3 minutes since panko browns faster.
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