Schnitzel

Posted in : Chicken, Pork on by : MikeZ

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Schnitzel

A German taste treat made with Veal, Pork, or Chicken. Served with Buttered Noodles or Potato Salad, it is a great weekday dinner.
Difficulty: Easy
Cuisine German
Keyword Chicken, Pork
Prep Time 15 minutes
Cook Time 8 minutes
Servings 6

Equipment

  • 3 Medium Mixing Bowl
  • Air Fryer

INGREDIENTS 

  • 6 Veal, Chicken Breast, or Boneless Pork cutlets - ¼” thick
  • ¼ cup AP Flour
  • 2 Eggs - large
  • 1 Tbsp. Dijon Mustard
  • 1 cup Panko Breadcrumbs
  • 1 tsp. Garlic Powder
  • ½ tsp. Dried Parsley
  • ¼ cup Parmesan Cheese - grated
  • Salt and Black Pepper - to taste
  • Lemon Wedges - (for garnish)

INSTRUCTIONS

  • Mix together Flour, Garlic Powder, Parsley, Salt, and Pepper in a small bowl.
  • Pound Meat to ¼” thick cutlets between sheets of plastic wrap. Pat dry and lightly dredge in flour mixture. Coat each cutlet evenly and on all edges. Set aside.
  • Whisk the eggs and mustard together in a 2nd bowl.
  • In a 3rd bowl, stir together the Panko and Parmesan cheese.
  • Bread each floured cutlet by coating it first with the egg mixture and then the breadcrumbs. Pat the breading on each cutlet to make sure the breadcrumbs stick well.
  • Place the cutlets in the air fryer in a single layer, preferably on a wire rack. If necessary, cook the schnitzel in batches.
  • Fry for 4 minutes at 375° F. then gently flip the cutlets.
    Fry for an additional 4 minutes until golden and crispy.
  • The internal temp should be 160° – 165° F.

Notes

Traditionally made with Veal, this same recipe works very well with Chicken Breasts or Boneless Pork Chops. 
Serve the schnitzel with lemon wedges as garnish and squeeze a bit of juice on them just before serving.
The power of Air Fryers varies widely.  Monitor doneness carefully to avoid over-cooking.

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