• Trim off any visible tendons and check the chicken breasts for tenderloins. If present, cut off any hanging flaps of tenderloins and set these aside. You can use them in the fridge for other recipes.
• Lay the chicken breast on a chopping board with the smooth side facing upwards.
• Firmly place your hand on top and slice horizontally along the rounded side. Do not slice through, rather, cut about three-quarters into the breast. The unfolded chicken breast should resemble a butterfly. Flip the chicken breast and place on the chopping board spread out then cut along the middle and divide into two pieces.
  
• Cut out a piece of baking paper or plastic wrap (cling film) about 3 feet in size and lay the chicken pieces on top, making sure to leave some space between each chicken piece.
  
• Cover the chicken breasts with an equally large in size baking paper or plastic wrap. Using the flat side of your kitchen mallet, gently pound until each piece is thin, about an inch in size.
• Place the pounded pieces in a bowl. In another bowl, combine panko, Parmesan cheese, thyme, marjoram, garlic powder, paprika, salt, and pepper. Next, use a third bowl to beat the eggs with the dijon mustard until properly combined.
• Dip each of the now thin chicken breasts first into the bowl with the egg mixture making sure to properly coat each piece.
  
• Next, place the chicken breast in the bowl with the panko crumb and seasoning mixture, then combine, shaking off any excess breading.
  
• Open the air fryer and spray the basket with cooking oil, then lay the coated chicken breasts on top, taking care not to overcrowd. If you overcrowd, the air will not circulate as it should and as a result, your schnitzel will not cook evenly. Depending on the type of air fryer you have, you should be able to fit about 2-4 pieces.
• Make sure the basket sits properly in the air fryer, then spray the tops of the chicken pieces with cooking oil and close the lid. Set the temperature at 180°C/360°F and the time at 7 minutes then press the start button and cook. 
  
• Once the time is up, flip to the other side, spray with some cooking spray and cook at 180°C/360°F for a further 7 minutes until the tops turn golden brown and the internal temperature is at least 165°F (about 73°C).
• Repeat the steps from breading with panko to cooking, until all chicken pieces are cooked.
• Finally, transfer the air-fried chicken schnitzel to plates, squeeze some lemon juice on top and serve with the cheese mushroom sauce and your favorite side dishes.
  1 lemon

CREAMY CHEESE MUSHROOM SAUCE OR GRAVY

• Heat olive oil and butter in a skillet under medium heat. Add the shallots and mushrooms and allow these to cook for 5 minutes, or until golden brown. Stir in the garlic and cook for 1 minute.
• Next, stir in the white wine and use it to deglaze the skillet, making sure to scrape off all the delicious bits from the bottom of the skillet. Cook for 1-3 minutes.
• Add the broth, sour cream or crème fraîche, and parmesan cheese, then allow this to simmer and thicken, for about 3 minutes.
• Finally, add the thyme leaves, season with salt and pepper to taste, and serve the gravy over the chicken schnitzel.