No dry breading
The hot air only tans evenly where there is some oil. Pale places before turning thinly after oil.
German Inspired Recipe
Air Fryer Schnitzel
Thinly knocked meat is classically breaded in flour, egg and panko. Oil on both sides and sufficient space in the basket ensure a uniform golden crust.
Total time
32 min
Calories
490 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Paned schnitzel with crispy air fryer crust
An air fryer cut becomes drier and less wavy than a Viennese cut, baked in plenty of fat, but can be convincingly crispy in everyday life. The important thing is thin meat, a loose breadpan and enough oil on the surface. More than two cutlets should not be added to the basket at the same time.
Dinner
German Recipes
Meat
Air Fryer Recipes
Recipe
Air Fryer Schnitzel
Crispy-panned pork chips are browned in the air fryer with a thin oil film without swimming in fat or sticking to the basket.
Ingredients
4 servings
Method
-
1
Knocking meat thin
Tap schnitzel between two layers of baking paper on about 5 mm thick. Dice dry and season on both sides with salt and pepper.
-
2
Build a Panierstrasse
Place flour on a plate. whisk the eggs with milk and slightly salt. Spread panko on a third plate.
-
3
Squeeze loosely
First turn schnitzel into flour and shake off excess, then pull through the egg and finally turn loose in panko. Do not press the crumbs firmly.
-
4
Surface oils
Preheat air fryer for 3 minutes to 190 °C. Brush or spray both sides evenly with a thin oil film; avoid dry breading.
-
5
Cook in portions
Depending on the size of the basket, insert one to two schnitzels without overlap. Cook for 6 minutes at 190 °C, gently turn around and cook for another 4 to 6 minutes golden brown.
-
6
Cook and serve
The meat must be fully cooked to the middle; if unsafe, test at a internal temperature of about 70 °C. Serve with lemon and parsley immediately.
Kitchen know-how
Tips for Air Fryer Schnitzel
Do not stack schnitzel
Overlapping breading remains soft and can tear off while separating. Work in two passes and keep the first portion warm for a short time.
Use thin slices of meat
A schnitzel with a thickness of about 5 mm cooks before the breading becomes too dark. Thicker pieces tend to produce a breaded chop.
Variations
How to adapt this recipe
Use thin chicken breast discs and cook up to at least 72 °C internal temperature. Depending on the thickness, 1 to 3 minutes more may be needed.
Replace 30 g of panko with finely grated parmesan and reduce salt. Because of the cheese, observe browning from minute nine.
Nutrition per serving
490kcal
34.0 gCarbohydrates
42.0 gProtein
21.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air Fryer Schnitzel
Yes, if the breading is thinly oiled all around and does not overlap. However, it becomes drier and less wavy than when baking out in plenty of fat.
At these points mostly oil or the air flow was blocked. Oil evenly before cooking and put at most two schnitzels next to each other.
For ready-paned frozen products, the package instructions apply. Better cook raw self-paned schnitzel fresh so that meat and bread can be evenly prepared.
For schnitzel short preheating is useful. The breading then starts to cook immediately and adheres less to the basket at the first contact.
Keep warm on a grid at about 80 °C in the oven for a maximum of 15 minutes. Covering would soften the breading by steaming.
Keep cooking