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.
How to make chicken schnitzel in the air fryer. Start by placing half the chicken between two sheets of plastic wrap. Use a meat mallet to gently pound until two centimetres thick. Repeat with the remaining chicken. Combine the breadcrumbs and the dukkah in a shallow bowl. Then place the whisked eggs in a medium bowl and place the flour on a plate. Season the flour with salt and pepper. Coat the chicken in flour and shake off the excess. Dip in the egg and then coat in the breadcrumb mixture.
Place on a tray and pop in the fridge for 30 minutes to rest. Preheat the air fryer to 200 degrees Celsius. Spray the chicken with olive oil spray. Arrange half the chicken in a single layer in the basket of the air fryer. Cook for 16 minutes, turning the chicken halfway through cooking, or until it's golden and cooked through. Transfer to a tray and cover with foil to keep warm.
Repeat using the remaining chicken. Meanwhile, prepare the kaleslaw kit in a medium bowl, adding the seeds and the dressing from the packet. Toss until combined. Arrange some of the kaleslaw on each plate, then add the chicken and enjoy with a squeeze of lemon.
These chicken schnitzels become deliciously crisp and golden in the airfryer and you only need a fraction of the oil compared to shallow frying.
Note: + 30 mins chilling time
- 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
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.
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.
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.
Meanwhile, prepare the kaleslaw kit in a bowl following packet directions.
Divide the chicken and kaleslaw among serving plates. Season.