Classic schnitzel — pounded thin, soy-seasoned, panko-crusted and air-fried to irresistible crunch.
Instructions
- 1
Place the cutlet on a cutting board, cover with cling film and pound with a rolling pin or meat mallet until evenly thin.
- 2
Brush both sides with a little soy sauce (optional pinch of salt and pepper for extra depth).
- 3
Set up three plates: flour, beaten egg, panko breadcrumbs.
- 4
Dredge the cutlet in flour → dip in egg → press firmly into panko so the whole surface is covered.
- 5
Air fry at 180 °C for about 15 minutes, flipping halfway, until golden and crispy.
15:00 - 6
Serve with a tangy mayo-based sauce and a wedge of lemon.
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