Chef notes

Chicken cutlets are always in my fridge. From sandwiches and strips to chicken Parm, cutlets are one of the most versatile ingredients. While there are many versions of a fried cutlet, on a recent trip to Germany, I learned that their crispy and delicious version does not disappoint. After six straight days of eating schnitzel and slaw, I knew I was going to have to figure out how to bring the flavors of Bavaria back home. Instead of deep frying these cutlets, which can be messy, I chose to air fry them.

If you don’t have an air fryer, I have a few solutions. An air fryer is essentially a convection oven that sits on your countertop. If your oven has a convection setting, place the schnitzel on a baking sheet lined with a wire rack and bake as instructed. If you don’t have a convection setting, follow the recipe, but flip the schnitzel halfway through to ensure the hot air crisps up both sides of the chicken.

One of my not-so-secret secret ingredients to getting a nutritious meal on the table quickly is using a bag of coleslaw mix. All the prep is already done for you and it adds a delicious crunch to any salad or side slaw you’re making. Buy a bag the next time you’re at the store and you’ll start to see how many dishes shredded cabbage and carrots pair well with. Granny Smith apples add tang and freshness to the slaw that is perfect alongside the crispy schnitzel.

Pour yourself a Märzen and shout “prost!” as you get to enjoy this special German dish from the comfort of your home. No plane ticket required.

Technique Tip: To keep things tidier while breading the schnitzel, use one hand for the wet ingredients (eggs) and one hand for the dry ingredients (flour and breadcrumbs). Store remaining coleslaw leftovers in an airtight container in the refrigerator for up to seven days. The flavors only get deeper the longer it sits.

Swap Option: Make these cutlets gluten-free by substituting ½ cup all-purpose flour with ½ cup arrowroot powder and 2 cups breadcrumbs with 2 cups almond flour or 2 cups almond meal. For a more traditional German-style schnitzel, swap chicken for pork or veal cutlets, pounded out to the same thickness as the chicken.

Ingredients

For the Chicken Schnitzel

3 boneless, skinless chicken breasts, halved (about 1½ pounds)
1/2 cup all-purpose flour
2 large eggs
1 cup plain bread crumbs
1 cup panko breadcrumbs

1½ teaspoons freshly ground black pepper, divided
1 tablespoon kosher salt, divided
olive oil cooking spray
1 lemon, cut into 4 wedges, for serving
1/4 cup fresh chives, finely chopped, for garnish

For the Slaw

2 teaspoons kosher salt
1 tablespoon granulated sugar
1/2 teaspoon caraway seeds
1/4 teaspoon freshly ground black pepper
1/2 cup white wine vinegar

1/4 cup avocado oil
2 tablespoons German or brown mustard
1 (12-ounce) bag coleslaw mix
1½ cups Granny Smith apples, sliced into matchsticks

Fulfilled by

Preparation

Preheat the air fryer to 375 F.

Place a large piece of plastic wrap on a large cutting board. Lay 2 halves of chicken on the plastic wrap and cover with another piece. Using the flat side of a meat mallet, pound the chicken from the middle to the edges until the chicken is about ¼-inch thick. Repeat with remaining chicken.

Add flour, eggs and two types of breadcrumbs to 3 separate shallow bowls or small baking sheets. Beat eggs with 2 tablespoons of water. Season each bowl with ½ teaspoon of pepper and 1 teaspoon salt and mix to evenly distribute the seasoning.

Dredge one piece of chicken in the flour mixture, making sure to coat both sides evenly, shaking off any excess flour. Next, dip it into the egg mixture, making sure to coat both sides evenly, and allowing any excess egg to drip off. Press chicken into the breadcrumb mixture, making sure to coat both sides evenly, pressing the breadcrumbs into the schnitzel. Place the breaded chicken onto a plate or a wire rimmed baking sheet. Repeat with remaining chicken.

Once all of the chicken is breaded, spray both sides of the chicken with olive oil until well coated. Place as many cutlets as will fit into your air fryer without crowding the basket or pan. Air fry chicken until the chicken is cooked through and breadcrumbs are browned, 17 to 20 minutes. Repeat with remaining chicken schnitzels.

Meanwhile, prepare the apple slaw. In a small saucepan set over medium heat, whisk together salt, sugar, caraway seeds, black pepper, white wine vinegar, avocado oil, mustard and 2 tablespoons water. Bring to a simmer, 5 to 6 minutes.

In a medium-size mixing bowl, combine the bag of coleslaw mix and apples. Pour the warm dressing over the bowl and toss to combine. Set aside at room temperature until you’re ready to serve.

Serve chicken schnitzel with a lemon wedge and apple slaw on the side. Garnish the whole plate with chives.