Chicken Schnitzel

• servings: Serves 2
• active time: 20 mins
• total time: 50 mins

Ingredients

2 skinless chicken breasts

3 tbsp plain (all-purpose) flour

1 egg, beaten with 1 tbsp cold water

50g (1¾oz) medium matzo meal

2 tbsp grated Parmesan

zest of 1 lemon; ½ lemon, cut into wedges, to serve

1 tbsp olive oil, plus extra for drizzling olive oil cooking spray

sea salt and freshly ground black pepper

Directions

Layer the chicken breasts between 2 large pieces of greaseproof paper. Bash the chicken with a rolling pin, to flatten it out, until about 5mm (¼in) thick all over.

Place the flour, along with some salt and pepper, onto a plate. Pour the beaten egg into a wide bowl and, in a separate wide bowl, mix the matzo meal with the Parmesan, lemon zest, olive oil and some salt and pepper.

Dust each chicken breast in the flour, then dip into the egg and finally cover in the matzo crumb.

Preheat the air fryer to 180°C (350°F).

Place the chicken breasts into the air fryer, spray generously with cooking oil and cook for 15 minutes, turning it over halfway through.

Serve the schnitzel immediately with the lemon wedges and some coleslaw (see page 119).

Notes

Foolproof Airfryer, Louise Kemney