Getting schnitzel crispy without a pan full of hot oil is one of the biggest advantages of the air fryer. We prepare the breadcrumb coating in the Thermomix® and then let the air fryer do the work, giving the meat an even golden-brown finish without any splatter.
Schnitzel with the Thermomix® and Air Fryer
Ingredients 0 / 9 ✓
- 4 piece pork schnitzel approx. 150 g each, thinly pounded
- 4 slices white sandwich bread for the breadcrumbs
- 2 piece eggs medium
- 80 g flour plain
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp sweet smoked paprika
- 2 tbsp vegetable oil for brushing or spraying
- 1 piece lemon sliced, to serve
Instructions 0 / 5
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1
Make breadcrumbs in the Thermomix®.
Break the white bread into rough pieces and place in the Thermomix®. Chop for 5 sec / speed 5. The crumbs should still be a little coarse, not too fine. Transfer to a shallow dish.
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2
Pound and coat the schnitzel.
Place the schnitzel between two sheets of cling film and pound to approx. 0.5 cm, then pat dry. Mix the flour, salt, pepper and paprika on a flat plate. Beat the eggs. Coat each schnitzel first in the seasoned flour, then pull it through the egg, then press into the breadcrumbs on both sides.
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3
Brush with oil.
Brush or spray both sides of the coated schnitzel lightly with vegetable oil. The oil ensures the coating turns golden brown rather than staying pale.
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4
Cook in the air fryer.
Preheat the air fryer to 190°C for 3 minutes. Arrange the schnitzel in a single layer in the basket without overlapping. If cooking 4 schnitzels, work in two batches if needed. Cook for 12 to 14 minutes at 190°C, turning once after 7 minutes.
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5
Rest and serve.
The schnitzel are ready when the coating is golden brown and firm. Leave to rest briefly on a wire rack, then serve straight away with lemon slices.
How to get schnitzel right in the air fryer
The key is the coating. In the Thermomix® we blitz white bread into fresh breadcrumbs that still hold a little moisture. These cling better and turn genuinely crispy in the air fryer rather than drying out. Pat the meat thoroughly dry beforehand so the coating holds firm. 190°C for 12 to 14 minutes, turning once at the halfway point, is all it takes for 150 g schnitzels.
Our tips
- Pound to an even thickness: Place the schnitzel between two sheets of cling film and pound with a meat mallet or a heavy frying pan to approx. 0.5 cm. Only then will the meat cook through in the time given.
- Fresh crumbs over shop-bought: Homemade breadcrumbs from the Thermomix® still have a little moisture in them and give a noticeably crispier coating than dried breadcrumbs from a packet. We always make a little extra and freeze the rest.
- Do not skip the oil: Even though the air fryer gets by with very little oil, the coating needs that thin film to brown properly. Without it, the coating stays pale and dry.
- Chicken instead of pork: The recipe works equally well with thinly pounded chicken breast fillets. For 160 g chicken breast, increase the cooking time to 14 to 16 minutes and check the core temperature reaches 75°C.
More combinations of Thermomix® and air fryer are in our Thermomix® and Air Fryer Guide.
Looking for cooking times for another dish? Our comprehensive air fryer cooking times table lists temperatures and times for over 30 dishes at a glance.
