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Air Fryer Chicken Schnitzel

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Air Fryer Chicken Schnitzel is a healthier and faster twist on the classic fried cutlet. Juicy chicken breasts are breaded in a seasoned Panko crust and air-fried until golden and crispy—all without deep frying.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Olive oil spray or cooking spray
  • Optional garnish: lemon wedges, chopped parsley

Instructions

  1. Pound chicken breasts to 1/4-inch thickness using a meat mallet or rolling pin.
  2. Set up a dredging station: one bowl with seasoned flour (salt and pepper), one with beaten eggs, and one with Panko breadcrumbs, garlic powder, paprika, and a pinch of salt.
  3. Dredge each chicken piece in flour, then egg, then breadcrumbs, pressing firmly to coat.
  4. Preheat air fryer to 390°F (200°C) for 3–5 minutes.
  5. Lightly spray both sides of the breaded chicken with olive oil spray.
  6. Place chicken in the air fryer basket in a single layer (work in batches if needed).
  7. Air fry for 10–12 minutes, flipping halfway through, until golden and internal temperature reaches 165°F.
  8. Let rest a few minutes before serving. Garnish with lemon wedges and parsley if desired.

Notes

  • Add cayenne or chili flakes to breadcrumbs for a spicy variation.
  • Mix grated Parmesan into the coating for extra flavor.
  • Use gluten-free flour and breadcrumbs for a gluten-free version.
  • Boneless chicken thighs can be used for a juicier result.
  • Don’t stack schnitzels—cook in a single layer for best crispiness.

Nutrition

Find it online: https://thefamilycooking.com/air-fryer-chicken-schnitzel/