Air Fryer Chicken Schnitzel

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Air Fryer Chicken Schnitzel

Yield: 6

Author: Lauren Cohen, MS, RDN

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Paper-thin chicken cutlets with a crisp breadcrumb coating seasoned with garlic, onion, and paprika, and a little Dijon mustard in the egg mixture. Easy to make ahead and serve with your favorite sides, tucked into a sandwich, or sliced over a salad.

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Ingredients

• 2 pounds boneless, skinless chicken breasts, sliced into thin cutlets
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• ½ cup panko breadcrumbs
• ½ cup seasoned breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper
• Avocado oil cooking spray

Instructions

1. Preheat the air fryer to 410°F. If needed, place the cutlets between two sheets of plastic wrap and gently pound with the flat side of a meat mallet until very thin and even.
2. In a large bowl, whisk together the egg, Dijon mustard, and honey. Add the chicken and toss to coat evenly.
3. In a shallow dish, combine the panko, seasoned breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
4. Lift each cutlet from the egg mixture, allowing the excess to drip back into the bowl. Press both sides into the breadcrumb mixture.
5. Lightly spray the air fryer basket with avocado oil spray. Arrange the cutlets in a single layer without overlapping. Spray the tops evenly with avocado oil spray.
6. Air fry for approximately 6–8 minutes, flipping halfway through and lightly spraying any dry breadcrumb patches. For paper-thin cutlets, begin checking at 4 minutes. Cook until the chicken reaches 165°F in the thickest part.
7. Repeat with the remaining chicken.

Notes

Paper-thin cutlets: I like my chicken cutlets paper thin. Even when I buy thinly sliced chicken breasts, I often use the flat side of a meat mallet to pound them even thinner. The thinner the chicken, the faster it cooks.

Breadcrumbs: I use a combination of coarse panko and seasoned Pereg breadcrumbs. You can substitute 1 cup of your preferred breadcrumbs. Adjust the added salt to suit the breadcrumbs you use.

Cooking time: The cook time listed allows for multiple batches. Total time will vary depending on your air fryer size and the thickness of your cutlets.

Make ahead: Refrigerate cooked cutlets in an airtight container for up to 3–4 days, or freeze extra portions. Reheat in the oven or air fryer until the center reaches 165°F and the coating is crisp.

For serving: Serve with a vegetable and potatoes, rice, or another favorite side. Leftovers can be sliced into salads, sandwiches, wraps, or grain bowls.

Optional sauce: For a sweet-and-spicy variation, serve with Sticky Sweet Chili Sauce, adapted from "The Kosher Queen". Keep the sauce separate until serving to help preserve the crisp coating.

Recommended Products

Dressing Bottle

Kitchen Tongs

Breville Smart Oven Air Fryer Pro and Convection Oven

Dual Sided Meat Mallet with Tenderizer

Oil Mister

Meat Thermometer

Nutrition Facts

Calories

248

Fat

3 g

Sat. Fat

1 g

Protein

40 g

Carbs

12 g

Fiber

1 g

Cholesterol

128 mg

Net carbs

11 g

Sodium

462 mg

Sugar

2 g

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