Method

Use a sharp chef’s knife to slice the chicken breasts in half horizontally so you
end up with two thinner halves of breast meat. Place these thinner slices on a
strip of cling film and top with another strip of cling film. Use a rolling pin to
gently bash the chicken pieces until they’re only about 1cm thick. (The chicken
needs to be the same thickness throughout, so the naturally thicker end of the
breast will need to be flattened a bit more.)
Mix together the cornflake crumbs, parmesan cheese, 5ml salt and Natural
Chicken Grinder Seasoning and pour onto a dinner plate. Spoon the flour and
salt mix onto a dinner plate as well. Dip the breast pieces in the flour mix and
shake off the excess. Then dip them in the egg and shake off the excess. Finally
dip them in the cornflake and parmesan mixture, ensuring the breasts are
thoroughly coated all over.
Place chicken schnitzels in an air fryer pre-heated to 180 degrees Celsius. These
take only 15-20 minutes to air fry. The thinner they are, the faster they’ll cook.
Take care not to overcrowd the frying basket – the chicken pieces should not
overlap, so you’ll need to air fry them in two batches.

Serve immediately whilst piping hot with lemon wedges and a scattering of
parsley.
If you want the added indulgence of a cheese sauce in addition to the parmesan
crust, simply serve these air fryer schnitzels with a shop-bought reduced-fat
cheese sauce. The addition of a fresh green salad of thinly shaved fennel, radish,
cucumber, wild rocket and frilly lettuce (simply dressed with lemon and a kiss of
olive oil) turns it into a complete meal perfect for summer.