Air Fryer Wiener Schnitzel
Thin veal cutlets are gently pounded until evenly thin.The meat is seasoned and coated in flour, egg, and breadcrumbs.A light spray of oil helps the coating become beautifully golden.The air fryer produces a crisp crust without deep frying.Fresh lemon adds brightness to the rich, crunchy schnitzel.Serve immediately for the best texture and flavor.
Ingredients
For the Schnitzel
- 4 thin veal cutlets, about 120–150 g each
- ½ cup all-purpose flour
- 1 cup fine breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika, optional
- ½ teaspoon garlic powder, optional
- Lemon wedges, for serving
- Fresh parsley, for garnish
Instructions
- Place each veal cutlet between two sheets of parchment paper or plastic wrap. Gently pound with a meat mallet until approximately 3–5 mm thick. Try to make the meat evenly thin so it cooks at the same rate.
- Set up three shallow bowls. Place flour in the first bowl. Beat the eggs in the second bowl. Combine breadcrumbs with salt, pepper, paprika, and garlic powder in the third bowl.
- Lightly coat each cutlet in flour and shake off the excess. Dip it into the beaten egg, allowing the excess to drip away. Finally, coat it generously with breadcrumbs.
- Preheat the air fryer to 200°C / 400°F for about 3–5 minutes, if your model requires preheating.
- The coating should be crisp and golden, while the veal should be fully cooked. Transfer the schnitzel to a serving plate and immediately serve with fresh lemon wedges and parsley.
- Air fry at 200°C / 400°F for approximately 5–6 minutes per side, depending on thickness and your air fryer.
Notes
- Traditional Wiener Schnitzel is made with veal, although chicken or pork can be used for variations.
- Thin, evenly pounded meat is essential for quick and even cooking.
- Fine breadcrumbs give the coating a classic texture.
- Avoid overcrowding the air-fryer basket.
- A light coating of oil helps the breadcrumbs brown properly.
- Cooking time varies between air-fryer models.
- Fresh lemon is an important finishing element because its acidity balances the richness of the schnitzel.
- For food safety, ensure the meat reaches a safe internal temperature appropriate for the type of meat you're using.