📝 About This Recipe
Transport your taste buds to a Viennese bistro with this impeccably crisp, golden-brown chicken schnitzel, reimagined for the modern air fryer. By using a specialized breading technique and a high-heat air circulation method, we achieve that iconic 'soufflé' crunch without the heavy oil of traditional deep frying. Each bite delivers a tender, succulent interior encased in a seasoned panko crust that shatters perfectly upon entry.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (boneless and skinless, halved horizontally to make 4 cutlets)
- 1 teaspoon Kosher Salt (plus more for final seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-Purpose Flour (for dredging)
- 2 Large Eggs (beaten well)
- 1 tablespoon Dijon Mustard (whisked into the eggs for depth)
- 1.5 cups Panko Breadcrumbs (Japanese style for maximum crunch)
- 1 teaspoon Smoked Paprika (for color and warmth)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 cup Parmesan Cheese (finely grated)
Finishing Touches
- 1 bottle Olive Oil Spray (high-quality spray for browning)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
-
1
Place the halved chicken cutlets between two sheets of plastic wrap or in a heavy-duty gallon bag.
-
2
Using a meat mallet or a heavy rolling pin, gently pound the chicken to an even 1/4-inch thickness. This ensures the meat cooks quickly and evenly.
-
3
Season both sides of the pounded cutlets generously with salt and black pepper.
-
4
Prepare three shallow bowls. In the first, place the flour. In the second, whisk the eggs and Dijon mustard. In the third, combine the panko, smoked paprika, garlic powder, onion powder, and grated Parmesan.
-
5
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking environment.
-
6
Dredge a chicken cutlet in the flour, shaking off any excess. It should have a very thin, even coating.
-
7
Dip the floured chicken into the egg mixture, ensuring every inch is moistened, then let the excess drip off.
-
8
Press the chicken firmly into the panko mixture. Use your hands to press the crumbs onto the meat so they adhere well.
-
9
Lightly spray both sides of the breaded cutlets with olive oil spray. This is the secret to achieving that deep golden 'fried' look.
-
10
Place the cutlets in the air fryer basket in a single layer, ensuring they do not overlap. You may need to cook in two batches.
-
11
Air fry at 400°F (200°C) for 6 minutes. Carefully flip the cutlets using tongs.
-
12
Cook for an additional 4-6 minutes, or until the exterior is a deep golden brown and the internal temperature reaches 165°F (74°C).
-
13
Remove from the air fryer and immediately sprinkle with a tiny pinch of salt and the fresh chopped parsley.
-
14
Let the chicken rest for 2 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
For the crispiest results, never crowd the air fryer basket; airflow is what creates the crunch. If your panko isn't browning evenly, give the pale spots an extra quick spritz of oil halfway through cooking. Substitute panko with crushed pork rinds for a low-carb/Keto-friendly version. Always pound the chicken to a uniform thickness; if one side is thicker, it will be dry by the time the rest is cooked. To keep the first batch warm while the second cooks, place them on a wire rack in a 200°F oven.
🍽️ Serving Suggestions
Serve with a side of warm German Potato Salad (Kartoffelsalat) for an authentic experience. A crisp, cold Riesling or a light Pilsner cuts through the richness of the breading perfectly. Pair with a simple arugula salad tossed in lemon vinaigrette to add a fresh, peppery bite. Top with a dollop of lingonberry jam or cranberry sauce for a traditional sweet-and-savory contrast. Add a side of buttery spaetzle or creamy mashed potatoes for the ultimate comfort meal.