As I’ve mentioned previously here at Scheff’s Table, after holding out for the longest time I finally broke down and purchased an air fryer a few months ago. Every month or so I’ll post an air fryer recipe that I had success with. This week I took a stab at making air fryer wiener schnitzel and I have to admit that it came out great – really crispy and delicious, using a fraction of the oil I would normally use when frying the schnitzel in a pan. If you have an air fryer, give it a try! I like to serve schnitzel with homemade sauerkraut and spaetzle.
Ingredients:
- 1 lb. boneless pork or veal cutlets, pounded ¼-inch thin, scallopini style
- Juice of ½ lemon
- Salt and ground black pepper to taste
- ¼ cup all-purpose flour
- 1 egg
- 1 Tbsp chopped fresh parsley
- ½ cup panko breadcrumbs
- ½ cup traditional breadcrumbs
- Nonstick cooking spray
- ½ lemon, cut into thin slices
Method
- Preheat your air fryer to 400 degrees F.
- Place pork or veal cutlets on a clean work surface and sprinkle with lemon juice, salt, and pepper.
- Place the flour in a shallow bowl. Beat the egg and parsley together in a second shallow bowl. Place traditional breadcrumbs and panko breadcrumbs in a third bowl and mix well.
- Working with one cutlet at a time, dredge each cutlet first in flour, then in the egg-parsley mixture, followed by breadcrumbs, pressing firmly with your fingers so that bread crumbs adhere. Set aside on a clean platter and repeat with the remaining cutlets. You can do this step ahead and refrigerate the breaded cutlets for a couple hours until you’re ready to cook.
- Spray the basket of the air fryer with nonstick cooking spray. Carefully place the breaded cutlets into the fryer basket, making sure not to crowd them. Spray the tops with nonstick cooking spray. Cook for 5 minutes.
- After 5 minutes, flip the cutlets over and spray the tops with nonstick cooking spray. Cook for 5 more minutes. Repeat with remaining cutlets. Serve with lemon slices.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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