This is the more healthy version of the typical German Dish: Pork Schnitzel. I use Tyson-chicken from iorganic which is free of antibiotics. It stays still jucy in the inside when I cook it and jusing the air fryer makes it low in fat. I use the Philips Airfryer Viva Collection, which I’ve bought here in China at Amazon.
Next time I’ll show you more recipes for the airfryer, my favorites are the Chicken Parmesan, Chicken stuffed with Guacamole and Miso-Glazed Salmon!
I get all my fresh ingredients from my organic suppliers E&L Healthy and Charis and Lynn with iorganic.
Ingredients
Chicken Schnitzel:
2 large chicken breasts
60 g all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 large eggs
100 g bread crumbs (I get them at Michaels Bakery)*
sunflower or canola oil
lemon wedges to serve, don’t skip the lemons
*You can also use panko bread crumbs if you want a crispier crust.
Asparagus with Romesco-Sauce:
1 kg white asparagus
100 g grilled red capsicum (sweet pepper canned, or you roast it in a pan)
1 garlic clove, pressed
30 g almonds, chopped and slightly roasted in a pan
100 g cherry Tomatoes, halves
2 tbsp parsley, minced (leave some extra for garnishing)
2 tsp apple vinegar
1/2 tsp sweet pepper
2 pinch cayenne pepper
2 tsp olive oil
sea salt and fresh ground pepper
Directions for the Schnitzel
Slice both chicken breasts in half so they are half their thickness.
Set up 3 shallow dishes. In the first, Combine the flour with salt and black pepper. In the second dish, whisk together the eggs. In the third dish, place the bread crumbs.
Dip the chicken into flour, shaking off excess then dip both sides into beaten eggs and finally into the breadcrumbs, turning a couple times to coat well.
Spray some oil on both sides of the chicken. You can also use a basting brush to get some oil on the chicken. Place 2 pieces at a time into the air-fryer and set the timer on 7 minutes, turning once in the meantime. The chicken should be cooked through with a golden brown crust.
Serve with lemon wedges, or home made marina-sauce for children.
Directions for the asparagus and sauce
First prepare the asparagus and cook in boiling salt water. Don’t overcook, just tender.
While the asparagus is cooking you can prepare the Romesco-sauce. Mix all ingredients, except the olive oil and blend it until it reaches the right consistency. Than add the olive oil and blend it again. When you are finished add some salt and pepper at your taste to your sauce.
Place your cooked asparagus on a serving plate and garnish it with some spoon fulls of Romesco-Sauce. Sprinkle some parsley on top and enjoy!
You can store the sauce until 5 days in the fridge. The sauce fits perfect to potatoes, sandwiches as well as grilled meat and vegetables too.
