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 Beef, Chicken, Pork
Method Air Fryer
Prep Time 15 minutesminutes
Cook Time 8 minutesminutes
Servings 6
Equipment
3 Medium Mixing Bowl
Air Fryer
INGREDIENTS
6Veal, Chicken, or Boneless Pork cutlets - ¼” thick
¼cupAP Flour
2Eggs - large
1Tbsp.Dijon Mustard
1cupPanko Breadcrumbs
1tsp.Garlic Powder
½tsp.Dried Parsley
¼cupParmesan 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.
For BEEF or PORK the internal Temp should be 140° - 145° F.For POULTRY, the internal Tem[ 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. Beef (Veal) & Pork are safe at 145° F. All Poultry should be at 165° F internal temp for safety.