Air fried Chicken Schnitzel

Ingredients

• 2 large chicken breasts, skinless and boneless
• 100 g plain flour
• 1 tsp fine salt
• ½ tsp freshly ground pepper
• 2 eggs
• 40 ml milk
• 150 g panko crumbs
• 40 g finely grated Parmesan cheese (optional)
• Non-stick cooking spray

Method

1. Starting with the thickest side, place the palm of your hand on the top of the chicken breast and slice through horizontally through the centre to form 2 even pieces. Place it on a plate and set aside. Repeat with the other breast and set aside. Each piece of chicken should be approx. 1 cm thick. If the pieces are thicker then 1 cm gently pound the breast to achieve desired thickness.
2. Place the flour into a medium bowl. Add the salt and pepper and mix to combine.
3. Place the eggs and milk into a separate medium bowl and whisk to combine to make an egg wash.
4. Place the panko crumbs and Parmesan in another bowl. Mix them together and transfer the crumbs onto the roasting pan.
5. Place each piece of chicken into the flour and coat, lifting and dusting off any excess flour. Transfer each piece to the egg wash to fully coat. Then coat the chicken in the panko and Parmesan crumbs by pressing it into the crumbs to create an even, light coating. Transfer the chicken to a plate and refrigerate until ready to air fry.
6. Pre-heat the oven. Select AIRFRY/SUPER CONVECTION/220°C/9 mins and press start.
7. Place the chicken into the airfry basket and spray both sides well with oil spray.
8. When then oven is pre-heated, place the chicken into the oven and cook for 9 mins.
9. Remove the chicken from the oven and turn it over. Place it back into the oven and Select AIRFRY/SUPER CONVECTION/220°C/ 5 mins and press start. Airfry until the chicken is crisp and cooked all the way through.
10. Serve the schnitzel with chips and salad.