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Dukkah-crumbed chicken schnitzel

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  • Peanut free
  • Soy free

It may take a little longer, but cooking schnitzel in the air fryer requires a fraction of the oil it takes to shallow-fry. Try this tasty recipe.

  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes, + 30 mins chilling time

Ingredients

  • 8 Coles RSPCA Approved Australian Chicken Thigh Fillets
  • 1 cup (80g) panko breadcrumbs
  • 45g pkt lemon and herb dukkah
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1/3 cup (50g) plain flour
  • 350g pkt Coles Kaleslaw Kit

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place half the chicken between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 2cm thick. Repeat with the remaining chicken.

  2. Step 2

    Combine the breadcrumbs and dukkah in a shallow bowl. Place the egg in a medium bowl. Place the flour on a plate and season. Coat each piece of chicken in flour, shaking off excess. Dip in the egg, then in the breadcrumb mixture and turn to coat. Transfer to a plate. Cover with plastic wrap and place in the fridge for 30 mins to rest.

  3. Step 3

    Preheat air fryer to 200°C. Spray the chicken with olive oil spray. Arrange half the chicken in a single layer in the basket of the air fryer. Cook, turning halfway through cooking, for 16 mins or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining chicken.

  4. Step 4

    Meanwhile, prepare the kaleslaw kit in a bowl following packet directions.

  5. Step 5

    Divide the chicken and kaleslaw among serving plates. Season.

Nutrition Information

PER SERVE

Energy: 3220kJ/770 Cals (37%)

Protein: 69g (138%)

Fat: 41g (59%)

Sat fat: 10g (42%)

Carb: 27g (9%)

Sugar: 5g (6%)

Fibre: 9g (30%)

Sodium: 516mg (26%)

Dukkah-crumbed chicken schnitzel

Dukkah-crumbed chicken schnitzel
  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes, + 30 mins chilling time
Ingredients
  • 8 Coles RSPCA Approved Australian Chicken Thigh Fillets
  • 1 cup (80g) panko breadcrumbs
  • 45g pkt lemon and herb dukkah
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1/3 cup (50g) plain flour
  • 350g pkt Coles Kaleslaw Kit
    Description

    It may take a little longer, but cooking schnitzel in the air fryer requires a fraction of the oil it takes to shallow-fry. Try this tasty recipe.

    Method

    1. Step 1

      Place half the chicken between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 2cm thick. Repeat with the remaining chicken.

    2. Step 2

      Combine the breadcrumbs and dukkah in a shallow bowl. Place the egg in a medium bowl. Place the flour on a plate and season. Coat each piece of chicken in flour, shaking off excess. Dip in the egg, then in the breadcrumb mixture and turn to coat. Transfer to a plate. Cover with plastic wrap and place in the fridge for 30 mins to rest.

    3. Step 3

      Preheat air fryer to 200°C. Spray the chicken with olive oil spray. Arrange half the chicken in a single layer in the basket of the air fryer. Cook, turning halfway through cooking, for 16 mins or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining chicken.

    4. Step 4

      Meanwhile, prepare the kaleslaw kit in a bowl following packet directions.

    5. Step 5

      Divide the chicken and kaleslaw among serving plates. Season.