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.
Serves44
Cook time35 mins35 minutes
Prep time20 mins20 minutes, + 30 mins chilling time
+ 30 mins chilling time
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.
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
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.
