Vienna's classic schnitzel technique is adapted to the airfryer instead of deep frying, turning it into a lighter, crispy chicken dish for kids. A three-stage coating and a short rest keep the crust from flaking off during cooking.
Place the chicken breasts between plastic wrap and pound with a mallet to about 5 mm thick, then season with salt and black pepper.
Dredge the slices first in flour, then beaten egg, then breadcrumbs, pressing firmly; press the crumbs on with your palm so the coating does not flake off.
Arrange the coated schnitzels on a tray and chill for 20 minutes; this rest lets the coating set firmly on the meat so it does not flake off while cooking.
Lightly oil the airfryer basket and preheat to 190°C, arrange the schnitzels in a single layer and cook for 8 minutes, flip and cook 7 minutes more, until golden and crisp. Without an airfryer, bake on a wire rack in an oven preheated to 190°C for 12 minutes.
Serve the schnitzels hot with lemon wedges on the side.
Press the breadcrumbs on firmly with your palm or the coating will flake off during cooking; do not skip the resting step. Allergens: contains wheat (gluten) and egg.
If you skip pounding the meat, it will take longer to cook and the coating can brown before the chicken is done; getting it thin is critical here. If your airfryer basket is small, cook the schnitzels in two batches rather than stacking them.
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