Crispy air-fryer schnitzel: pound a pork or veal cutlet thin, brush with soy sauce, bread it in flour, egg and panko, then air-fry at 180°C until golden and crunchy. Serve with lemon and a tangy mayo.
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 (350°F) 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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Frequently Asked Questions
Why pound the cutlet thin?
An even, thin cutlet cooks through quickly and stays tender while the crust crisps — thick spots would still be raw inside when the coating is done.
What does the soy sauce do?
A light brush of soy seasons the meat and adds savoury depth under the coating, so the schnitzel is not bland beneath its crust.
How do I get the crust really crispy?
Press the cutlet firmly into panko for full coverage, give it a light oil spray, and flip halfway so both sides turn golden in the air fryer.