Marianne Martinez
If you're craving a juicy, tender, and flavourful veal schnitzel without the grease, then an air fryer might be your new best friend. Air-fried schnitzel is a healthier alternative to the traditional German dish, which is usually pan-fried in oil. By using an air fryer, you can achieve the same golden, crispy texture with a fraction of the fat. The key to success is preparing your meat to the right thickness, creating a simple production line of bowls for your flour, egg wash, and breadcrumbs, and spraying your schnitzel with cooking spray to ensure an even, golden crust.
| Characteristics | Values |
|---|---|
| Type of meat | Veal |
| Schnitzel cut | Scallopini |
| Schnitzel thickness | 1/4-inch |
| Breadcrumbs | Panko |
| Cooking spray | Nonstick |
| Cooking time | 10 minutes |
| Flip schnitzel after | 5 minutes |
| Serving suggestion | Lemon slices |
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Preparing the veal
Firstly, source your veal cutlets. Ideally, they should be cut into scallopini cuts, approximately 1/4-inch thick. If your butcher hasn't cut them to this size, you can use a meat tenderizer or meat mallet to pound them down to the desired thickness. This step ensures even cooking and the right texture for your schnitzel.
Next, set up your breading station. You will need three shallow bowls or plates. In the first bowl, place some all-purpose flour. You can season the flour with salt and pepper if desired. The second bowl should contain beaten eggs. For a richer flavour, you can add milk to the eggs. The third bowl should contain breadcrumbs. Panko breadcrumbs are excellent for an extra crispy coating, but regular breadcrumbs will also work. For an herby twist, add dried thyme or rosemary to the breadcrumbs. You can also add grated Parmesan cheese to this mixture for a cheesy flavour boost.
Now you're ready to bread the veal. Start by coating a piece of veal with flour, gently shaking off any excess. Then, dip it into the egg mixture, ensuring it's well-coated. Finally, press the veal into the breadcrumb mixture until it's completely coated. Repeat this process with the remaining veal pieces, transferring the breaded cutlets to a plate.
Before cooking, spray both sides of the breaded veal with cooking spray or olive oil. This step helps ensure a golden brown and crispy exterior. You can also spray the basket of your air fryer with a non-stick cooking spray to prevent sticking.
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Breading the veal
Start by preparing your work area. You will need three shallow bowls or plates for the breading station. In the first bowl, place all-purpose flour. You can season the flour with salt and pepper if desired. The flour will create the first layer of the breading, providing a base for the egg wash and breadcrumbs to adhere to the meat. In the second bowl, whisk together eggs and a little milk. You can also add garlic puree or other seasonings to the egg mixture for extra flavour. The egg wash will help the breadcrumbs stick to the meat and create a golden crust when cooked. The third bowl will contain breadcrumbs. You can use plain breadcrumbs or panko breadcrumbs for an extra crispy coating. Season the breadcrumbs with salt, pepper, paprika, or other dried herbs like thyme or rosemary for added flavour. You could also add grated Parmesan cheese to the breadcrumbs for a cheesy twist.
Now it's time to coat the veal. Take one piece of veal at a time and first coat it in the flour mixture, shaking off any excess. Then, dip it into the egg wash, ensuring it is completely coated. Finally, press the veal into the breadcrumb mixture, making sure it is fully coated. Gently pat the breadcrumbs to help them adhere to the meat. Repeat this process with the remaining pieces of veal.
Once all the veal pieces are breaded, you may want to chill them in the fridge for about 30 minutes to help the coating set. This step is optional but can help ensure the coating doesn't slip off during cooking.
Your veal schnitzel is now ready to be cooked in the air fryer!
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Cooking the veal
To cook veal schnitzel in an air fryer, start by preparing your veal cutlets. If your butcher hasn't already, cut the veal into 1/4-inch thick scallopini cuts. Pat the veal dry with a paper towel. Next, set up three shallow bowls. In the first bowl, place some plain flour. In the second, crack and beat a couple of eggs. In the third, mix together your breadcrumbs, Parmesan, chives, and lime zest. You can also add some salt and pepper to the egg dish. Now you're ready to assemble the schnitzel. First, dip the veal into the flour, then into the egg mixture, and finally, press it into the breadcrumb mixture until coated.
Spray the basket of the air fryer with non-stick cooking spray. Place the breaded veal cutlets into the fryer basket, ensuring they aren't crowded. Spray the tops of the cutlets with cooking spray. Set the air fryer to 375°F–400°F and cook for 5 minutes. After 5 minutes, flip the cutlets over and spray the other side with cooking spray. Cook for another 5 minutes. Repeat this process with any remaining cutlets. Serve with lemon slices or a creamy dill sauce.
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Making a sauce
While veal schnitzel is typically served with lemon wedges and lingonberry jam, there are a variety of sauces that can be used to elevate the dish. Here are some options:
Jager Sauce, Zigeuner Sauce, or Frankfurt Green Sauce
These sauces are commonly served with Wiener Schnitzel, a traditional Austrian dish made with veal. The schnitzel is prepared by pounding a veal cutlet thin, dipping it in flour, egg wash, and breadcrumbs, and then pan-frying it until golden brown and crispy.
Grana Padano Sauce
Grana Padano is a type of cheese that can be used to make a rich and tangy sauce to elevate the flavor of veal schnitzel. This sauce is particularly well-suited to the tender and smooth taste of the veal.
Mustard Sauce
A quick and easy sauce to make, the mustard sauce is a flavorful and creamy option that complements not only schnitzels but also other meat dishes such as pork loin strips. It can be seasoned with spices and infused with cream for added richness.
Brown Gravy
A simple brown gravy is a classic choice for schnitzel and can be served with traditional German sides like spatzle and dumplings. To enhance the flavor, consider using beer instead of water or broth as a base. Preparing a large batch and freezing it in cubes ensures that you always have a flavorful gravy base on hand.
Curry Ketchup or Curry Sauce
Curry ketchup, also known as curry sauce when served warm, is a flavorful and versatile option for schnitzel. It can be easily made from scratch and stored in the fridge for several weeks.
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Storing leftovers
- Ensure your veal schnitzel has cooled down: It is important to let your veal schnitzel cool to room temperature before storing it. Place the leftover schnitzel on a cooling rack or a clean plate and let it sit for about 30 minutes to an hour. Do not leave it out at room temperature for more than two hours, as this can lead to bacterial growth.
- Use airtight containers: Once the veal schnitzel has cooled down, it's time to transfer it to an airtight container. You can use glass or plastic containers with tight-fitting lids. Make sure the container is clean and dry before placing the schnitzel inside.
- Refrigerate promptly: After placing the leftover veal schnitzel in the airtight container, immediately store it in the refrigerator. Place the container in a visible spot in the refrigerator to remember to enjoy your leftovers within the next few days.
- Proper storage duration: Leftover veal schnitzel can be safely stored in the refrigerator for up to 3 days. Make sure to keep track of the time and consume or freeze the leftovers within this timeframe.
- Freeze for longer storage: If you don't plan on eating the leftover veal schnitzel within 3 days, you can extend its shelf life by freezing it. Wrap the schnitzel tightly in freezer-safe wrap or place it in a freezer-safe container. Label the package with the date of freezing and consume it within 1 to 2 months for the best quality.
- Reheating instructions: When you're ready to enjoy your leftover veal schnitzel, preheat your oven to a moderate temperature (around 350°F). Place the schnitzel on a baking sheet and cover it loosely with aluminum foil. Reheat for about 10 to 15 minutes, or until heated through. You can also reheat the schnitzel in an air fryer or a non-stick pan on the stovetop until warmed through.
By following these instructions, you can safely store and enjoy your leftover veal schnitzel cooked in an air fryer. Remember always to practice good food hygiene, keep your cooking area clean, and wash your hands before handling food.
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Frequently asked questions
To cook veal schnitzel in an air fryer, you will need to prepare three bowls with flour, eggs, and breadcrumbs. You can add seasonings of your choice to the flour and breadcrumbs, and milk to the eggs. Dip the veal in the flour, then the eggs, and finally the breadcrumbs. Spray the air fryer basket with cooking spray, place the veal inside, and spray the tops with cooking spray. Cook for 5 minutes on each side, or until golden brown.
It is recommended to preheat your air fryer to 375°F or 400°F.
It should take around 10 minutes in total to cook veal schnitzel in an air fryer, or 5 minutes on each side.
