Air Fryer Schnitzel with Sweet and Sour Cabbage

Close up of the air fryer schnitzel with the cabbage on a plate with lemon slices


  • 2 eggs
  • 3 tbsp. (heaping) spicy brown mustard
  • 3/4 cup all-purpose flour
  • 1 1/2 cups plain panko breadcrumbs
  • 11 ¼ lb. boneless meat such as skinless chicken breast or pork, very thinly sliced and/or pounded thin
  • 1 tbsp. light tasting olive oil plus more for brushing
  • ½ head of a large purple cabbage, sliced thinly (or sub 1 bag (16 oz.) shredded cabbage or slaw mix, if desired)
  • 1 cup of shredded carrots 
  • 1 medium-large granny smith apple, sliced
  • 1/4 cup apple cider vinegar
  • 2 tbsp. honey
  • 1 tsp. caraway seeds
  • lemon slices and parsley for serving


1. Preheat air fryer to 360 degrees F for at least 5 minutes. Whisk eggs and mustard together in a bowl. Put flour and panko in two separate bowls. Dip meat in flour, then egg mixture, then panko. Brush meat with olive oil and season with salt and pepper. Cook in the air fryer for 5-6 minutes, flip the meat, then cook for additional 5-6 minutes.

2. Heat 1 tbsp. olive oil in a skillet over medium-high heat. Add cabbage, shredded carrots, and apples—season with salt and pepper. Sauté until tender and apples have caramelized some. Whisk together apple cider vinegar, honey, and caraway seeds. Pour the vinegar mixture into the skillet to deglaze. Toss, then serve with schnitzel, lemon wedges, and parsley.

Keywords: air fryer, chicken, cabbage, German, fall