Air Fryer Chicken Schnitzel with Buttery Lemon Peas

Method

1. Step 1 of 12

   Cut each chicken breast horizontally almost through and open it out flat.

   • Chicken breasts

   

2. Step 2 of 12

   Flatten the opened breasts between two sheets of parchment with a rolling pin.

   • Chicken breasts

   

3. Step 3 of 12

   Set out three dishes: flour, beaten egg, and breadcrumbs mixed with paprika, salt and pepper.

   • Plain flour
   • Egg
   • Dried breadcrumbs
   • Paprika
   • Salt
   • Black pepper

   

4. Step 4 of 12

   Coat each escalope in flour, then egg, then breadcrumbs, pressing them on firmly.

   • Chicken breasts
   • Plain flour
   • Egg
   • Dried breadcrumbs

5. Step 5 of 12

   Preheat the air fryer.

   200 °C / 392 °F3 min

   2003

6. Step 6 of 12

   Brush the crumbed chicken all over with olive oil.

   • Olive oil
   • Chicken breasts

7. Step 7 of 12

   Air fry the escalopes in a single layer, turning them halfway.

   • Chicken breasts
   200 °C / 392 °F12 min

8. Step 8 of 12

   Meanwhile bring a small pan of salted water to the boil on the hob.

   • Salt

   

9. Step 9 of 12

   Cook the peas for 3 minutes, then drain and return them to the pan.

   • Frozen peas
   3 min

10. Step 10 of 12

    Stir the butter and a squeeze of lemon juice through the peas off the heat.

    • Butter
    • Lemon
    • Frozen peas

11. Step 11 of 12

    Check the chicken is golden and cooked to 74 °C at the thickest point.

    • Chicken breasts
    74 °C / 165 °FPoultry (whole, parts, and ground) to 74 °C / 165 °F

    

12. Step 12 of 12

    Cut the remaining lemon into wedges and serve with the chicken and peas.

    • Lemon