Can you use chicken thighs to make chicken schnitzel?

Yes. Just make sure they're boneless and skinless and flattened to 1/4-inch.

How do you know when chicken schnitzels are cooked in the air fryer?

The amount of time really depends on the thickness of your chicken. A 1/4-inch thick piece cooked at 400F in the air fryer should be ready in 14-16 minutes. To know for sure, use an instant read thermometer to check. The internal temperature of the chicken should be 165F.

How do you flatten boneless chicken breast to make schnitzel?

You can use a mallet or flat side of a meat tenderizer to pound the chicken breasts to 1/4-inch thick. You'll want to do this in between sheets of parchment paper or plastic wrap to minimize any mess from the chicken juice splatter. Don't be too aggressive when pounding them as the chicken can tear. If your chicken breasts are thick, instead of pounding them, you can butterfly them or cut them in half horizontally.

Air Fryer Chicken Schnitzel

Description

Air Fryer Chicken Schnitzel is made with thin chicken cutlets, seasoned panko crumbs and air fried with minimal oil until juicy and crispy!

Ingredients

4 boneless, skinless chicken breasts, tenders removed
1/4 cup flour
2 large eggs
1 teaspoon dijon mustard
1 cup + 2 tablespoons panko bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Spray oil

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Instructions

Lay a piece of parchment paper on your work surface and lay the chicken breasts out in a single layer. Cover with another piece of parchment paper. (You can also use plastic wrap/cling wrap).
Use the flat side of a meat tenderizer or mallet to pound each chicken breast to about 1/4-inch thick. Don’t pound too aggressively as you may tear the chicken.
Set up your breading stations. Add the flour to a shallow bowl. In another shallow bowl, whisk your eggs and mustard. And, in a third shallow bowl, mix together the panko bread crumbs and seasonings.
Take a piece of chicken and lightly coat it in the flour, shaking off any excess.
Dip the floured chicken in the egg mixture, making sure it is fully coated on both sides. Let any excess drip off.
Move the chicken to the panko mixture and generously coat it, lightly pressing the crumbs into the chicken so it sticks well.
Repeat with remaining chicken.
Place the chicken pieces in a single layer in the air fryer basket and lightly spray the tops with oil. Since the chicken pieces are so wide, you will need to air them two at a time. Store the remaining two in the fridge until ready to air fry.
Air fry on 400F for 8 minutes. Flip over, spray the tops again and air fry for another 6-8 minutes, or until the chicken reaches an internal temperature of 165F.

Notes

The total cook time includes time to air fry two batches.
Be sure to flatten the chicken to 1/4-inch thick. If it’s thicker, the chicken will take longer to air fry.
For crispy and golden brown schnitzel, make sure to spray each side of the chicken with oil.
Air fry in a single layer and flip it once so the chicken cooks and browns evenly.
Don’t overcook as the thin cutlets will dry out quickly.
This recipe was made in a 5.8 quart Cosori basket style air fryer. If you have a different size, model or brand, you may need to adjust the air frying time and temperature slightly.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.