Air Fryer Chicken Schnitzel

• 4chicken cutlets — or 2 large breasts, halved and pounded thin
• 1/2 cupall-purpose flour
• 2eggs — beaten
• 1.5 cupsfine breadcrumbs — or panko, crushed finer
• 1 tspfine sea salt
• 1/2 tspblack pepper
• 1/4 tspsweet paprika
• 2 tbspolive oil — for the crumbs
• 1lemon — cut in wedges, to serve

Method

1. 01

   Pound the cutlets between parchment until they're an even quarter-inch thick. Thin and even is the whole trick — schnitzel is supposed to cook through before the crust can burn. Season both sides with salt and pepper.

2. 02

   Set up three shallow bowls: flour, beaten egg, and breadcrumbs tossed with the paprika and olive oil until they look like damp sand. The oiled crumbs are what brown in an air fryer — dry ones stay pale.

3. 03

   Dredge each cutlet in flour, then egg, then crumbs, pressing firmly so the coating holds. Work one at a time and keep one hand dry.

4. 04

   Air fry at 400°F for 12 minutes, flipping at 7, until deep golden and the chicken reads 165°F at the center. Cook in batches rather than crowding — overlap means steam, and steam means soggy.

5. 05

   Rest two minutes and serve with lemon wedges. The squeeze isn't optional in Austria, and it shouldn't be here.