It seems that many cultures have a version of a breaded and fried chicken cutlet. From Italy you have milanese, from Japan you have chicken katsu, and from Austria you have chicken schnitzel of course! While schnitzel originated in Austria, it is very popular all over central Europe including in Germany and the Netherlands.
Amsterdam is where I had the opportunity to try some really good chicken schnitzel, but it was super heavy with a oily and crispy crust and a gigantic pile of french fries. Good, but definitely not very healthy. So, I thought I would recreate this traditional chicken schnitzel for an airfryer version that still has the crunch, but it’s lightened up and easy to make. Perfect for a weeknight dinner or served alongside a delish helping of potatoes au gratin!
Serves 4
Suggested Wine Pairing:
You can’t go wrong with a buttery chardonnay with both the chicken schnitzel and the potatoes au gratin. It’s a perfect match all around!
Ingredients:
4 chicken breasts, trimmed and pounded as thin as possible
2 eggs beaten
1 cup of flour
1 cup of panko breadcrumbs
Plenty of salt and pepper to taste
Instructions:
- If your air fryer (or oven) requires preheating, start by preheating it to 400F.
- Meanwhile, set up your breading station with a seperate bowls of flour, beaten eggs, and panko crumbs.
- Liberally salt and pepper your chicken breast and also add salt and pepper to the flour and black pepper to tha panko.
- Dredge the chicken breast in the flour, shake the excess and then dip it in the eggs, and finally coat it with the panko. Repeat this with all chicken breasts.
- Place the chicken breasts either in the air fryer basket or pan and cook for 20 minutes, flipping at about minutes to reach desired crispyness.
- Serve with some lemon or creamy mustard and enjoy.
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