Protein Swap | Air Fryer Chicken Schnitzel with Herb & Pickle Cream
Buttery Potatoes & Dilled Cucumber Salad
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
Traditional schnitzel meets modern technology… and it’s a match made in heaven. Dredge chicken breasts in flour, egg and panko to create a crispy crust, and the Air Fryer will do the old country proud (with less oil and less cleanup than standard frying techniques). Keep it classy-classic with a side of sour cream dolled up with dill and chopped pickle, lemony baby potatoes and a chunky cucumber salad.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby potatoes
- 1 Bunch of dill
- 1 Lemon
- 3 Cucumbers
- 30ml Apple cider vinegar
- 20g All-purpose flour
- 40g Panko
- 1 Dill pickle
- 43ml Sour cream
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
1 or 2 Eggs
Air fryer
Medium pot
Whisk
Strainer
Total Fat
39 g
Saturated Fat
13 g
Sodium
840 mg
Total Carb
67 g
Sugars
7 g
Protein
51 g
Fibre
8 g
Preparation
Boil the potatoes
Preheat the air fryer to 400°F. Lightly oil the basket. Halve the potatoes if large. Place in a medium pot and cover with salted water. Bring to a boil, 14 to 18 min., until tender. Drain and return to the pot. Add 2 tbsp butter (double for 4 portions) and S&P. Keep warm.
Prepare the chicken schnitzel
Pat the chicken dry with paper towel; season with S&P. Place the flour in a shallow bowl; season with S&P. In a second shallow bowl, whisk 1 egg (double for 4 portions) until smooth. Place the panko in a third shallow bowl. Working one at a time, coat the chicken in the flour (shaking off any excess), then in the egg (letting any excess drip off), then in the panko (pressing to adhere).
Fry the chicken schnitzel
Place the chicken schnitzel* in the air fryer basket and fry, 13 to 15 min., until browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the herb & pickle cream
Meanwhile, roughly chop the pickle. Roughly chop the dill stems and fronds. In a small bowl, combine the sour cream, pickle, ½ the dill, 1 tsp water (double for 4 portions) and S&P.
Make the cucumber salad
Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces. In a medium bowl, combine the cucumbers, vinegar (start with ½), remaining dill, 2 tbsp oil (double for 4 portions) and S&P.
Finish & serve
Halve the lemon; juice ½ and quarter the remaining ½. To the pot of potatoes, add the lemon juice; stir well. Divide the potatoes, chicken schnitzel and cucumber salad between your plates. Spoon the herb and pickle cream over the chicken. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
