Air Fryer Chicken Schnitzel Potato Wedges

A wholesome and slightly retro dinner.

Ingredients

Chicken Schnitzel

• 4 boneless, skinless chicken breasts

• 125g all-purpose flour

• 2 large eggs, beaten

• 250g breadcrumbs

• 5g garlic powder

• 5g onion powder

• Salt and pepper to taste

• Cooking spray

Wedges

• 4 large potatoes, cut into wedges

• 30ml olive oil

• 5g paprika

• 5g garlic powder

• Salt and pepper to taste

Instructions

1. Prepare the Chicken Schnitzel by pounding the chicken breasts until thin.

2. Set up a breading station with three plates - one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, onion powder, salt, and pepper.

3. Coat each chicken piece first in flour, shaking off excess, then dip in egg, ensuring it's fully covered, then press into the breadcrumb mixture, covering both sides well.

4. Spray the air fryer basket with cooking spray and place the breaded chicken pieces inside, ensuring they are not touching each other. You may need to cook in batches.

5. Air fry at 200°C (390°F) for 10-12 minutes, flipping halfway through, until the chicken is golden brown and cooked through.

6. Prepare the Potato Wedges by slicing potatoes in wedge shapes.

7. Toss the potato wedges in olive oil, paprika, garlic powder, salt, and pepper until evenly coated.

8. Place the potato wedges in the air fryer basket in a single layer.

9. Air fry at 200°C (390°F) for 15-20 minutes, shaking the basket halfway through for even cooking, until crispy and golden brown.

Notes

• For added flavour, try mixing in some grated Parmesan cheese into the breadcrumb mixture for the schnitzel.

• Serve with a fresh lemon wedge and a side of your favourite dipping sauce for enhanced flavour.