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 2
Ingredients: 2 cups (4 oz) panko breadcrumbs; 3 tbsp olive oil; 2 x 12 oz boneless and skinless chicken breasts; ⅓ cup (1¾ oz) all-purpose flour; 1 tsp kosher salt; Freshly ground black pepper - to season; 2 large eggs; 2 tbsp milk; Olive oil spray; ⅓ cup (2¾ fl oz) extra-virgin olive oil; ½ cup (2½ oz) drained capers - (in brine); 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 staple in your weeknight meal collection.

50 mins total time

25 mins active time

Easy

Serves 2

Ingredients

Measurements:

For the schnitzels

2 cups (4 oz) panko breadcrumbs
3 tbsp olive oil
2 x 12 oz boneless and skinless chicken breasts
⅓ cup (1¾ oz) all-purpose flour
1 tsp kosher salt
Freshly ground black pepper
to season
2 large eggs
2 tbsp milk
Olive oil spray

For the capers and lemon

⅓ cup (2¾ fl oz) extra-virgin olive oil
½ cup (2½ oz) drained capers
(in brine)
1 tbsp fresh lemon juice
2 tbsp finely chopped flat-leaf parsley

Instructions

1Insert the oven rack into position 2 Down. Set the oven to Bake & Roast, No Fan, 350°F, for 9 minutes and press Start to preheat. Meanwhile, continue to the next step.
2Combine the crumbs and oil and rub together. Spread evenly over the roasting pan.
3Once preheated, place the pan in the oven and bake for 9 minutes. When there is 2 minutes remaining on the timer, stir the crumbs. Meanwhile, continue to the next step.
4Cut the chicken in half horizontally. Place the chicken on a piece of plastic wrap and place another piece on top. Using a mallet, flatten the chicken to ½-inch thick. Set aside.
5The crumbs should be golden brown. If not, shake the pan and press A bit More. Transfer the crumbs to a shallow dish to cool.
Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
6Place the flour, salt and pepper in a shallow dish and mix to combine. Place the eggs and milk in a separate shallow dish and whisk to combine.
7Coat 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 the chicken in a single layer in the air fry basket.
8Move the oven rack to position 3 Down. Adjust the oven to Air Fry, Super Convection, 400°F, for 18 minutes and press Start to preheat.
9Once preheated, place the roasting pan on the rack to catch any drips during cooking. Place the basket into position 1 and air fry for 18 minutes. When the oven signals, turn the chicken and continue cooking. Meanwhile, continue to the next step.
10To prepare the capers and lemon, 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.
11The schnitzels are ready when a meat thermometer inserted into the thickest part reads a minimum of 165°F. If not, press A Bit More.
Tip: The size of the chicken breast can alter the cooking time. For best results, test for doneness a couple of minutes before the end of the cook.
12Mix the parsley into the capers and lemon and spoon over the schnitzels.