Chicken Schnitzel
Chicken Schnitzel features thin-pounded chicken breast coated in flour, eggs, and breadcrumbs; air fry at 400°F for 12 minutes until shatteringly crispy and golden.
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Method
- 1
Pound chicken breasts between plastic wrap to 1/4-inch thickness. Season with salt and pepper.
- 2
Set up breading station: flour, beaten eggs, breadcrumbs.
- 3
Coat in flour, dip in egg, press into breadcrumbs. Use regular breadcrumbs, not panko — traditional.
- 4
Spray generously with oil. Air fry at 400°F for 10-12 minutes, flipping halfway, until golden and crispy.
- 5
Serve immediately with lemon wedges and lingonberry jam.
Pro tip. The thinner the better — schnitzel should be uniformly thin so it cooks fast and stays tender. Use regular fine breadcrumbs, not panko, for authentic texture. Squeeze lemon over the top right before eating.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 310 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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