Perfectly crunchy panko breadcrumb crust combined with juicy meat and melted gouda. You can make the traditional mince meat schnitzel lighter and healthier. Using an air fryer saves you plenty of calories but doesn't affect the juiciness and amazing taste. This is the perfect weekend lunch everyone will enjoy. Add potato mash or boiled potatoes to complement this comfort food.
Shop ingredients
Nutrition (1 serving)
- 543 kcal
- 46 g carbohydrates
- 27 g fats
- 30 g protein
Per 3 portions
- 260 g ground meat
- 1 egg
- 10 g panko breadcrumbs
- himalayan salt
- pepper
- 60 g gouda
- parsley leaves
- 10 g plain flour
- 1 egg
- 25 g panko breadcrumbs
- olive oil spray
- 600 g potatoes
- 100 ml milk
- 15 g butter
- salt
Instructions
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Wash and dice the potatoes. Cook them in salted water for 15‑20 minutes, until tender.
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Whilst the potatoes are cooking, place the mince into a bowl. We used a combination of pork and beef. Add one egg, 10g of panko breadcrumbs, grated Gouda, parsley, salt and pepper. Mix using your hands.
- Make 6 equally big balls from the meat mixture and then flatten them into patties.
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Prepare three plates or bowls: one with flour, one with beaten egg and a third with 25g of panko breadcrumbs. Coat the mince patties in the flour, egg and then breadcrumbs (make sure the breadcrumbs stick to the meat).
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Transfer the coated patties into the air fryer and spray with oil on both sides. Air‑fry at 175 °C for 10 minutes. Then raise the temperature to 185 °C and bake for another 15‑20 minutes, until golden.
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If you are preparing the schnitzels in a regular oven, place them on a baking tray lined with baking paper and spray with a little oil. Bake in an oven preheated to 190 °C for 25‑30 minutes. Flip them around halfway through so they are crunchy and golden on both sides.
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Drain the cooked potatoes. Add a knob of butter and warm milk. Crush and then mash until you have a smooth, buttery mash.
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Serve 200g of the mash with 2 crunchy schnitzels. Enjoy!
