How about a twist on the regular schnitzel? This Japanese version is worth a try. Crunchy on the outside, juicy on the inside, served with intense sweet sauce and shredded cabbage. Yum! And this is the healthier version, made in an air fryer.
Nutrition (1 serving)
- 494 kcal
- 65 g carbohydrates
- 7 g fats
- 40 g protein
Per 1 portion
- 4 chicken breasts
- 100 g plain flour
- 2 eggs
- 200 g panko breadcrumbs
- salt
- pepper
- 80 ml low sugar ketchup
- 60 ml worcester sauce
- 45 ml lupine amino sauce
- 15 g cane sugar
- 10 g dijon mustard
- 5 g garlic granules
- 200 Chinese cabbages
Instructions
-
Lightly flatten the chicken breast so it's evenly thin all around. Season with salt and pepper on both sides.
-
Prepare three bowls: one with flour, a second with beaten egg, and a third with panko breadcrumbs. You can also use regular breadcrumbs, but the panko ones make the schnitzel lighter and crunchier.
-
Coat the chicken in the flour first, then the egg, and then the breadcrumbs. Make sure that it's coated evenly.
-
Place the schnitzel into an air fryer, preheated to 200 °C, and cook for 10‑15 minutes, until the chicken is cooked through and crunchy.
-
Meanwhile, prepare the Tonaktsu sauce. Mix all the ingredients well.
-
Slice the schnitzel into strips and serve it with shredded cabbage and the sauce. You can also add jasmine rice.
