the Sage Test Kitchen
Air-Fried Chicken Schnitzel with Capers and Lemon
This healthier version of the Austrian classic combines a golden crisp crumb with capers and zesty lemon. It’s sure to become a family favourite and a staple in your weeknight meal collection.
50 mins total time
25 mins active time
Easy
Serves 4
Ingredients
Measurements:
For the schnitzels
150 g panko breadcrumbs
60 ml olive oil
4 x 340 g chicken breast filletsfat trimmed
75 g plain flour
1½ tsp Coarse salt
Freshly ground black pepperto season
3 large eggs
60 ml milk
For the capers and lemon
80 ml extra-virgin olive oil
70 g caperswell drained
1 tbsp fresh lemon juice
2 tbsp finely chopped flat-leaf parsley
Instructions
- 1Insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 10 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
- 2Combine the crumbs and oil and rub together. Spread evenly in the roasting pan.
- 3Once preheated, place the pan in the oven and cook for 10 minutes. When the Rotate Remind signals, stir the crumbs. Meanwhile, continue to the next step.
- 4Butterfly 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.
- 5The 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.
- 6Move the wire rack to position 8. Adjust the oven to Air Fry, Super Convection, 205°C, for 18 minutes and press Start. Meanwhile, continue to the next step.
- 7Place 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.
- 8Coat 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.
- 9Once preheated, place the roasting pan on the wire rack to collect any drips during cooking. Place the basket in rack position 3 and air fry for 18 minutes. Meanwhile, continue to the next step.
- 10Heat 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 74°C. If not, air fry them a little longer. 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 drizzle over the schnitzels.
