Dukkah-crumbed chicken schnitzel

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.

4

20m

Note: + 30 mins chilling time

35m

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

Method

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.

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.

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.

STEP 4

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

STEP 5

Divide the chicken and kaleslaw among serving plates. Season.

Dietary information

Peanut-free
Soy-free
Yeast-free

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.