Rich, juicy, and tender Air fryer-made wiener schnitzel. You can use a fork to cut the veal since it is so tender.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 breaded cutlets |
Ingredients
- 1 pound veal, scallopini cut
- 2 tablespoons lemon juice
- salt and ground black pepper to taste
- ¼ cup all-purpose flour
- 1 egg
- 1 tablespoon chopped fresh parsley
- 1 cup panko bread crumbs
- nonstick cooking spray
- 1 lemon, cut into wedges
Instructions
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place veal on a clean work surface and sprinkle with lemon juice, salt, and pepper.
- Place flour in a flat dish. Beat egg and parsley together in a second dish. Place bread crumbs in a third dish. Dredge each veal cutlet first in flour, then in egg-parsley mixture, followed by bread crumbs, pressing down so that bread crumbs adhere.
- Spray the basket of the air fryer with nonstick cooking spray. Place breaded veal cutlets into the basket, making sure not to overcrowd. Spray the tops with nonstick cooking spray.
- Cook for 5 minutes. Flip, spray any chalky spots with nonstick cooking spray, and cook for 5 minutes longer. Repeat with remaining veal. Serve with lemon wedges.
- My butcher sold the veal already cut into scallopini cuts, which are 1/4-inch thick. If using any other cut, you will need to pound them down to a thickness of 1/4 inch.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 239 mg |
| Sugars | 0 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Crispy coatung and meat cooked perfect inside!
I cooked at 390 5 min flip and 4 min… delicious!
I just got a new air fryer so I’m trying things. This recipe was delicious! and much easier than the traditional version veal cutlet I make. Still has the crunch that makes schnitzel so tasty. Great leftover also. Served with red cabbage/apples.
Perfect and very tasty. I made Jager-Sahne schnitzel sauce. A gravy sauce just for schnitzel and it killed this dish.
This scallopini was spot on with the directions and cooking temps. I felt it needed something like gravy or a dip sauce as it got dry as it cooled. I’d make it again.