Name: Air Fryer Schnitzel with Sweet and Sour Cabbage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: German
Ingredients: 2 eggs; 3 tbsp spicy brown mustard; 3/4 cup all-purpose flour; 1 1/2 cups plain panko breadcrumbs; 1 – 1 1/4 lb boneless meat (chicken breast, pork, or turkey cutlets), thinly sliced and/or pounded thin; 1 tbsp light-tasting olive oil, plus more for brushing; 1/2 head large purple cabbage, thinly sliced (or 1 bag, 16 oz, shredded cabbage/slaw mix); 1 cup shredded carrots; 1 medium-large Granny Smith apple, sliced; 1/4 cup apple cider vinegar; 2 tbsp honey; 1 tsp caraway seeds; Salt and pepper, to taste; Lemon slices and parsley, for serving

This Air Fryer Schnitzel with Sweet and Sour Cabbage is a lighter twist on a classic dish that still delivers crispy, golden breaded meat paired with tangy, slightly sweet cabbage. I love how the air fryer keeps the schnitzel crunchy without excess oil, while the cabbage side balances the richness with bright flavors.

Why You’ll Love This Recipe

I enjoy this recipe because it feels both hearty and refreshing. The schnitzel comes out perfectly crispy, and I don’t have to deep-fry it. The sweet and sour cabbage side is full of texture and flavor, and I like how it turns the dish into a complete meal. It’s also easy to make and looks impressive when served with lemon wedges and parsley.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 eggs
3 tbsp. heaping spicy brown mustard
¾ cup all-purpose flour
1 ½ cups plain panko breadcrumbs
1 – 1 ¼ lb. boneless meat such as skinless chicken breast very thinly sliced and/or pounded thin
1 tbsp. light tasting olive oil plus more for brushing
½ head large purple cabbage sliced thinly (or sub 1 bag (16 oz.) shredded cabbage or slaw mix, if desired)
1 cup shredded carrots
1 medium-large granny smith apple sliced
¼ cup apple cider vinegar
2 tbsp. honey
1 tsp. caraway seeds
lemon slices and parsley for serving

Directions

I start by setting up three shallow bowls for breading: one with flour, one with beaten eggs mixed with mustard, and one with panko breadcrumbs.
I dip each thin slice of meat first in flour, then in the egg-mustard mixture, and finally coat it with breadcrumbs, pressing gently to help them stick.
I brush or lightly spray both sides of the schnitzel with olive oil and place them in the air fryer basket in a single layer.
I cook at 375°F (190°C) for 8–10 minutes, flipping halfway, until the schnitzel is golden and cooked through.
While the schnitzel cooks, I prepare the cabbage. In a large skillet, I heat 1 tablespoon of olive oil and add the cabbage, carrots, and apple. I sauté until slightly softened.
I stir in apple cider vinegar, honey, caraway seeds, salt, and pepper, then let it cook for about 10 minutes until tender but still colorful.
I serve the schnitzel hot with a side of the sweet and sour cabbage, garnished with lemon slices and parsley.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prep and around 20 minutes to cook everything, so dinner is ready in about 35 minutes.

Variations

Sometimes I make this with turkey cutlets instead of chicken. I also like adding red onion to the cabbage mix for extra flavor. If I want more sweetness, I swap honey for brown sugar, or if I want extra tang, I add a splash more vinegar.

Storage/Reheating

I store leftover schnitzel in an airtight container in the refrigerator for up to 3 days. To reheat, I place it back in the air fryer for a few minutes so it stays crispy. The cabbage stores well in the fridge for up to 4 days and reheats nicely on the stovetop or in the microwave.

FAQs

Can I make schnitzel without an air fryer?

Yes, I pan-fry it in a skillet with a little oil until golden on both sides.

Do I need to pound the meat thin?

Yes, pounding ensures it cooks quickly and evenly while staying tender.

Can I make the schnitzel gluten-free?

Yes, I use gluten-free flour and breadcrumbs.

How do I keep the breading from falling off?

I press the breadcrumbs firmly into the meat and let it rest for a few minutes before air frying.

Can I make the cabbage ahead of time?

Yes, it reheats well and tastes even better the next day as the flavors develop.

What can I serve with schnitzel besides cabbage?

I like serving it with mashed potatoes, potato salad, or buttered noodles.

Can I skip the mustard in the egg wash?

Yes, but I think the mustard adds great flavor to the schnitzel.

How do I know when the schnitzel is done?

The meat should reach an internal temperature of 165°F (74°C) and be golden brown on the outside.

Can I freeze schnitzel?

Yes, I freeze the breaded but uncooked schnitzel on a tray, then store it in freezer bags. I cook it directly from frozen in the air fryer, adding a few extra minutes.

Conclusion

This Air Fryer Schnitzel with Sweet and Sour Cabbage is one of my favorite meals because it’s crispy, flavorful, and well balanced. I love how the air fryer makes the schnitzel golden without heavy frying, while the tangy-sweet cabbage rounds out the dish. It’s simple, satisfying, and a great way to enjoy a lighter version of a classic comfort food.