Air Fryer Mini Schnitzel: Maximum Crunch, Minimum Oil
Recipe for mini schnitzel in the air fryer: maximum crunch, minimum oil in a homemade version, easy to prepare, and delicious. 155 kcal and 26 grams of protein per serving
155 cal
26 g
7 g
2 g
Easy
Prep time
15 min prep
Cook time
7 min
Servings
5 servings
Ingredients
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500 gram Chicken fillet
1 unit Egg white L
1 teaspoon Chicken soup powder
1/2 teaspoon Dijon mustard
1/2 teaspoon Sweet paprika
1/2 teaspoon salt
1/4 teaspoon Black pepper
50 gram Panko crumbs
Method
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Heat an air fryer on air fry mode to 200°C.
Cut the chicken fillet into small pieces.
Dip the chicken pieces in the batter.
Transfer to a bowl with the seasoned panko and shake until fully coated.
Spray the mini schnitzel with 3-4 spritzes of oil spray.
Put the coated pieces in for about 7-8 minutes until they are golden and crispy.
Eat immediately, alone with sauce or in a chopped salad.
Small tips that make a difference
- Pat the chicken dry before coating so the crumb sticks.
- Spray the pieces with oil before baking — that is what creates the crunch.
- Do not crowd the air fryer basket; space between pieces keeps them crisp.
Frequently asked questions
- Can I bake these in the oven instead?
- Yes. Bake on a rack in a preheated 200C oven for about 20-25 minutes, flipping halfway.
- Can I prepare them ahead?
- You can season and coat the chicken up to a day ahead and keep it refrigerated. Bake just before serving.
- What can I use instead of breadcrumbs?
- Crushed cornflakes or ground oats give excellent crunch, and both work for a gluten-free version.
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