Israeli · Dinner
Crispy Breaded Chicken Breast
Chicken Schnitzel
Around 40% fewer calories and significantly lower fat, panko-crumbed chicken breast air-fried rather than shallow-fried in butter and oil, with the authentic thin, crisp golden coating and tender chicken of the Israeli classic.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
385Calories
38gProtein
12gFat
28gCarbs
4gSugar
3gFiber
520mgSodium
82mgChol
Goes well with
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local
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international
Instructions
1
Prep
Pound chicken breasts to 1cm thickness. Mix flour with salt, pepper, garlic powder, and smoked paprika. Set up three bowls: seasoned flour, lightly beaten egg whites, panko breadcrumbs. Prepare Israeli salad by finely dicing tomatoes, cucumber, red onion; mix with parsley, lemon juice, olive oil, salt.
2
Coat
Dredge each chicken breast in seasoned flour, shaking off excess. Dip into egg whites, then press firmly into panko breadcrumbs, coating evenly on both sides until fully sealed.
3
Fry
Heat air fryer to 200°C (390°F). Place breaded chicken on the rack in a single layer. Air fry 12–14 minutes, flipping once at 7 minutes, until deep golden brown and cooked through (internal temp 75°C). Alternatively, bake on a rack at 220°C (425°F) for 18–20 minutes.
4
Plate
Transfer schnitzel to serving plates immediately while still crisp. Spoon Israeli salad alongside and serve with fresh lemon wedges for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 large skinless chicken breasts
- 80g (2.8 oz) panko breadcrumbs
- 2 tbsp plain flour
- 2 egg whites
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- salt
- pepper
- lemon wedges
- 2 tomatoes
- 1 cucumber
- 0.5 red onion
- 2 tbsp flat-leaf parsley
- 1 tbsp lemon juice
- 2 tsp olive oil