Great food isn’t only about taste; other senses, including scent and touch, play important roles as well. Crunch is one of our favourite sounds and textures. Bacon, pastries, cookies, and a good ol’ crumb may all get a satisfying crunch from a deep fryer. This recipe for chicken schnitzel keeps the meat soft and adds a touch of spice to each piece, savoring the crunch that comes with every bite.


Fried pork, beef, or chicken that has been dredged with egg, flour, and breadcrumbs is known as schnitzel. The variations here are brought about by the well-seasoned flour with a spicy paprika flavour. The chicken breasts are tenderised by being dredged in a mixture of acidic and sweet Dijon mustard. Schnitzel goes well with fries, roasted veggies, or a simple green salad. The cutlets pair well with a simple aoli sauce made from mayonnaise, mustard, and garlic.

When using an air fryer to cook chicken schnitzels for roughly 7 minutes on each side, you can use considerably less oil without sacrificing any of the crunch.

Biting onto something crunchy is a source of great pleasure. You can also use your air fryer to make this delicious chicken schnitzel dish.

Homemade chicken schnitzel recipe


Recipe by Jessica Alberts

Course: Dinner

Cuisine: Global

Difficulty: Easy

Servings: 6 servings

Prep time: 20 minutes

Cooking time: 10 minutes

Total time: 30 minutes


  • 1 boneless chicken breasts, butterflied

  • salt and freshly ground black pepper

  • 1 cup cornstarch (Maizena)

  • 2 large eggs

  • 1 tsp Dijon mustard

  • 2 cups flour (or breadcrumbs)

  • 2 tsp paprika

  • 2 tsp cumin

  • 1 tsp garlic salt

  • 1/2 tsp salt

  • oil for frying

  • parsley, chopped

  • lemon wedges


  • Cut it each butterflied chicken breast in half and pound with a rolling pin, or meat hammer, until flattened.
  • Season chicken breasts with salt and pepper.
  • Place cornflour on a plate.
  • In a separate bowl beat eggs and Dijon mustard
  • In a large bowl combine flour (or breadcrumbs), cumin, paprika, garlic salt and salt.
  • Take each chicken fillet and dredge in cornflour.
  • Next dip the chicken into the egg mixture.
  • Finally dip the chicken into the flour mixture and coat well.
  • Transfer the chicken to a large plate or tray. Repeat until all the fillets have been coated.
  • Heat a large pan with 2 tablespoons oil over medium heat.
  • Add 2 chicken breasts to pan and cook until golden brown on both sides, approximately 5 minutes each side.
  • Transfer cooked chicken breasts to a paper towel-lined plate.
  • Add another tablespoon of oil to the frying pan and repeat with the remaining chicken.
  • Garnish with parsley and a lemon wedge.

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