Parmesan-Crumbed Chicken Schnitzel

• Set your air fryer to 200°C. 
• Place potato into the air fryer basket, drizzle 
with olive oil, season with salt and toss to coat. 
• Cook for 10 minutes. Shake the basket, then 
cook until golden, a further 10-15 minutes. 
TIP: No air fryer? Preheat oven to 240°C/220°C 
fan-forced. Place potato on a lined oven tray. Drizzle 
with olive oil, season with salt and toss to coat. Bake 
until tender, 20-25 minutes. 

• Meanwhile, combine the plain flour and salt in a 
shallow bowl, then season with pepper.
• In a second shallow bowl, whisk the egg.
• In a third shallow bowl, combine panko
breadcrumbs, garlic & herb seasoning and 
grated Parmesan cheese. 
Little cooks: Kids can help with cracking and 
whisking the egg. 

• Place chicken breast between two sheets of 
baking paper. Pound chicken with a meat mallet 
or rolling pin until an even thickness, about 
1cm-thick.
• Coat chicken first in the seasoned flour, 
followed by the egg and finally the 
panko-Parmesan mixture. Transfer to a plate. 
Little cooks: Kids can help crumb the chicken! 
Use one hand for the wet ingredients and the other 
for the dry ingredients so you don’t end up with 
sticky fingers. 

• Heat a large frying pan over medium-high heat. 
Cook broccoli and green beans until tender, 
5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. 
Season with salt and pepper and transfer to 
a bowl.
• Return the pan to medium-high heat with 
enough olive oil to coat the base of the pan. 
When oil is hot, cook crumbed chicken in 
batches until cooked through and golden, 
2-3 minutes each side. Transfer to a paper 
towel-lined plate.