Durban Masala Schnitzel
Crispy air-fried chicken schnitzel spiced with Durban masala, served with warm tomato chutney and ribbon salad.
Somewhere between a German schnitzel and a traditional Durban curry, this crisp, golden air-fried chicken breasts coated in masala-infused panko breadcrumbs are paired with a rich, jammy tomato chutney and a fresh, bright cucumber-carrot ribbon salad for the ultimate balance of textures and heat.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Prep & Air Fry Schnitzel
Season the flattened chicken breasts with 1 tsp masala, 1 tsp turmeric, salt, and pepper.
- 2
Set up a dredging station: coat chicken first in flour, then dip into beaten eggs, and press firmly into panko breadcrumbs mixed with 1 tsp extra masala.
- 3
Place in the air fryer and cook at 200°C for 12–15 minutes until golden brown, crispy, and cooked through.
The rest of this recipe
There's 12 more ingredients and 5 more steps to go.
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Ivana’s note
When making tomato chutney, don't rush cooking down the tomatoes! Let them simmer until the oil starts to separate slightly around the edges—that's how you know the raw tomato acidity has turned into deep, sweet flavour.
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