Air-Fried Chicken Schnitzel with Capers and Lemon

the Breville Test Kitchen

Air-Fried Chicken Schnitzel with Capers and Lemon

Name: Air-Fried Chicken Schnitzel with Capers and Lemon
Cook time: 1500 s
Total time: 3000 s
Yield: Serves 4
Ingredients: 2½ cups (150 g) panko breadcrumbs; ¼ cup (60 ml) olive oil; 4 x 200 g boneless and skinless chicken breasts - fat trimmed; ½ cup (75 g) all-purpose flour; 1½ tsp kosher salt; Freshly ground black pepper - to season; 3 large eggs; ¼ cup (60 ml) milk; ⅓ cup (80 ml) extra-virgin olive oil; ½ cup (70 g) capers - well drained; 1 tbsp fresh lemon juice; 2 tbsp finely chopped flat-leaf parsley

This healthier version of the Austrian classic, combines a golden crisp crumb with capers and zesty lemon. It’s sure to become a family favorite and a staple in your weeknight meal collection.

the Smart Oven™ Air Fryer

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50 mins total time

25 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the schnitzels

2½ cups (150 g) panko breadcrumbs
¼ cup (60 ml) olive oil
4 x 200 g boneless and skinless chicken breasts
fat trimmed
½ cup (75 g) all-purpose flour
1½ tsp kosher salt
Freshly ground black pepper
to season
3 large eggs
¼ cup (60 ml) milk

For the capers and lemon

⅓ cup (80 ml) extra-virgin olive oil
½ cup (70 g) capers
well drained
1 tbsp fresh lemon juice
2 tbsp finely chopped flat-leaf parsley

Instructions

1
Insert the wire rack in the middle position. Set the oven to Bake, Convection, 175°C, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
2
Combine the crumbs and oil and rub together. Spread evenly in the roasting pan.
3
Once preheated, place the pan in the oven and cook for 10 minutes. After 7 minutes cooking, stir the crumbs. Meanwhile, continue to the next step.
4
Butterfly the chicken by slicing the breast in half horizontally, without cutting all the way through and open out. Place the chicken on a piece of plastic wrap and place another piece on top. Using a mallet, flatten the chicken to 1cm thick. Set aside.
5
The crumbs should be golden brown. If not, shake the pan and give them a few more minutes. Transfer the crumbs to a plate to cool.
6
Move the wire rack to the bottom position. Adjust the oven to Air Fry, Super Convection, 205°C, for 18 minutes and press Start. Meanwhile, continue to the next step. 
7
Place the flour, salt and pepper on a plate and mix to combine. Place the eggs in a bowl with the milk and whisk to combine.
8
Coat each piece of chicken in the flour, shaking off the excess. Dip in the egg wash and allow to drain. Coat in the crumbs, shaking off the excess. Place in a single layer in the air fry basket.
9
Once preheated, place the roasting pan on the wire rack to collect any drips during cooking. Place the basket in the top position and cook for 18 minutes. Meanwhile, continue to the next step. 
10
Heat the oil in a small saucepan over high heat for 30 seconds. Add the capers and cook, gently swirling the pan, for 1 minute. Add the lemon juice and remove from the heat.
11
The schnitzels are ready when a meat thermometer inserted into the thickest part reads a minimum of 74°C. If not, cook them a little longer. 
Tip: The size of the chicken breast can alter the cooking time. For best results, using a probe, test for doneness a couple of minutes before the end of the cook.
12
Mix the parsley into the capers and lemon and drizzle over the schnitzels.