Chicken Schnitzel

Crispy air fryer chicken schnitzel topped with a cabbage–kale slaw and green apples. Easy, high-protein, delicious, and includes oven instructions.

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Servings: 4

2 large eggs
1 1/2 cups seasoned panko bread crumbs, regular or gluten free
1/3 cup finely gated parmesan cheese
8 thin-sliced chicken breast cutlets (about 4 ounces each and 1/4 inch thick) preferably organic
1 teaspoon kosher salt
olive oil spray

In a large bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper to taste. Add the onion, cabbage (or coleslaw mix), kale, and radishes and apples if using, and toss to combine. Cover and refrigerate while you cook the chicken.

Set up a dredging station in two shallow bowls. In one bowl, beat the eggs with 1 tablespoon water. In a second bowl, combine the panko and Parmesan. Season the cutlets on both sides with the salt. Coat them first in the egg mixture, letting the excess drip off, and then coat with the panko mixture. Transfer to a work surface and spray both sides generously with oil.
Cooking in two batches as needed (for smaller baskets) air fry the chicken at 400 for 7 minutes. Flip and cook until the crumbs are golden brown and the center is no longer pink, 2 to 3 more minutes.
Set 2 cutlets on each of four plates and top with 1 cup slaw. Serve immediately

If you can't find thin-sliced chicken cutlets, but 4 chicken breasts - about 2 lbs total- and cut your own chicken breasts in half horizontally. Place them between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to a thickness of about 1/4 inch. This is preferred, pre sliced meat can be tough.

Bake on a sheet pan in a preheated 435 F oven for 12 to 14 minutes, flipping halfway, until gold and cooked through.

Recipe only slightly adapted from the Skinnytaste High Protein cookbook