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Photo of Chicken schnitzel with salsa verde by WW

Chicken schnitzel with salsa verde

Total Time
32 min
20 min
12 min
Who can resist the crunch of a crispy chicken schnitzel? The air fryer delivers tender chicken fillets with that much loved crunch. Topped with a flavour packed vibrant salsa verde, this dish will be loved by all!


Plain flour

¼ cup(s), (35g)


1 medium

Panko breadcrumbs

1 cup(s), (65g)

Onion powder

½ tsp

Olive oil

1½ tbs

Skinless chicken breast

540 g, (4 x 150g fillets)

Fresh flat-leaf parsley

1 cup(s), (bunch)

Fresh basil

1 cup(s), (bunch)

Pickled gherkin, drained

80 g, ( 4 individual)

Capers, rinsed, drained

1 tbs

White wine vinegar

1 tsp

Dijon mustard

1 tbs

Green string beans

300 g, trimmed, halved

Cherry tomatoes

500 g, halved


  1. Place flour on a plate. Whisk egg and 2 tsp water in a shallow plate. Combine breadcrumbs, onion powder and 1 tbs oil in a third shallow plate. Season.
  2. Place chicken between 2 sheets of baking paper and pound with a rolling pin until an even thickness of 1.5cm. Working with 1 piece at a time, coat with flour, shaking off excess. Dip in egg and finally coat with breadcrumb mixture.
  3. Preheat air fryer to 200°C. Place 2 chicken pieces in air fryer basket, taking care to allow a small gap between them. Place grill attachment over chicken and place remaining pieces chicken on grill. Slide basket into air fryer. Set timer to 12 minutes. Remove from air fryer.
  4. Meanwhile, using a food processor, process parsley, basil, gherkins, capers, vinegar, mustard and 2 tbs water, stopping several times to scrape down side of bowl, until a rough paste forms. Season.
  5. Heat remaining oil in a large frying pan over high heat. Cook beans for 1 minute or until lightly charred. Season. Add tomatoes. Carefully add ¼ cup (60ml) water, standing back to avoid steam. Cook, stirring, for 1-2 minutes or until tomatoes soften slightly.
  6. Serve chicken schnitzel with beans and tomatoes and dollop over salsa verde.