Ingredients:

  • 4 boneless, skinless chicken breasts (halved horizontally for 8 cutlets)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 cup All-Purpose Flour
  • 2 large Eggs, lightly beaten
  • 1 1/2 cups Panko Breadcrumbs
  • 1/4 cup Grated Parmesan Cheese (optional)
  • Cooking Spray (Avocado or Olive Oil)

Instructions:

  1. Halve the chicken breasts horizontally to create 8 thinner cutlets. Place cutlets between two sheets of plastic wrap or parchment paper. Gently pound them with a mallet to an even 1/4-inch thickness. Season both sides generously with salt and pepper.
  2. Set up the three-stage breading station: Dish 1: Flour. Dish 2: Lightly beaten eggs. Dish 3: Panko breadcrumbs mixed with optional Parmesan cheese.
  3. Dredge each cutlet thoroughly through the flour (shake off excess), then dip in the egg (let excess drip off), and finally press firmly into the Panko mixture, ensuring the entire surface is coated.
  4. Place the breaded schnitzels on a wire rack or plate and chill them in the refrigerator for at least 20 minutes. This crucial step helps the coating adhere properly.
  5. Preheat your air fryer to 380°F (195°C). Lightly mist the breaded cutlets on both sides with cooking spray—just a light sheen.
  6. Place the schnitzels in a single layer in the air fryer basket (work in batches). Cook for 10–14 minutes, flipping halfway through (around the 6-minute mark) and lightly spraying the second side before flipping.
  7. Check for doneness. The Schnitzel is ready when the internal temperature reaches 165°F (74°C) and the crust is deep golden brown and crisp.
  8. Serve immediately hot, optionally with a squeeze of fresh lemon and a side of German potato salad.