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

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Set up three shallow bowls: flour, beaten eggs with mustard, and panko breadcrumbs.
Dip each thin slice of meat into flour, then egg mixture, then coat with breadcrumbs. Press gently to help crumbs stick.
Brush or spray schnitzel lightly with olive oil. Place in air fryer basket in a single layer.
Cook at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden and cooked through.
Meanwhile, heat 1 tbsp olive oil in a skillet. Add cabbage, carrots, and apple. Sauté until slightly softened.
Stir in apple cider vinegar, honey, caraway seeds, salt, and pepper. Cook about 10 minutes, until tender but still colorful.
Serve schnitzel hot with sweet and sour cabbage on the side. Garnish with lemon slices and parsley.

Use turkey cutlets instead of chicken for variation.

Add red onion to cabbage mix for extra flavor.

Swap honey for brown sugar for more sweetness, or add extra vinegar for more tang.

To keep breading from falling off, press crumbs firmly and let meat rest before air frying.

Cabbage can be made ahead and reheats well the next day.