Crispy 'Wiener' Chicken Schnitzel from the Air Fryer

Clean the chicken fillets and pound them between two layers of plastic wrap using a meat mallet or a weight until they reach an even thickness (about 1 cm). This is key for even cooking in the air fryer.

Season the meat with salt and pepper on both sides.

Prepare a breading station: Plate 1: whole wheat flour. Plate 2: beaten egg. Plate 3: Panko breadcrumbs mixed with garlic powder and ground paprika.

Coat each schnitzel first in the flour (shake off the excess), then in the egg, and finally in the breadcrumbs. Gently press the breadcrumbs onto the meat with your palms so they stick well.

Preheat the air fryer to 200°C for 3 minutes.

Lightly spray the air fryer basket with oil. Place the schnitzels in the basket (they must not overlap). Generously spray the tops of the schnitzels with olive oil spray – this will give the breadcrumbs a golden color.

Cook at 200°C for about 6–7 minutes. Then flip the schnitzels, lightly spray them with oil again, and cook for another 5–6 minutes, until golden brown and crispy.

Serve immediately with a lemon wedge to highlight the freshness of the meat.