Air-fryer nacho chicken schnitzel

Crispy fried chicken sounds like a weekend treat, but this tasty recipe using tortilla chips is air-fried making it speedy, succulent and lighter than any favourite fried chicken dish.

Ingredients

• 100g cheesy flavour tortilla chips
• 40g plain flour​
• 2 eggs
• 300g pack 2 chicken breast fillets
• spray oil
• 360g pack baby potatoes with herb butter
• 300g peas
• pinch of smoked paprika (optional)
• sour cream, to serve (optional)

Method

1. Break the tortilla chips into breadcrumb texture. Tip onto a plate and set aside. Tip the flour into another plate and season well with salt and black pepper. Beat the eggs with 1 tbsp cold water and pour onto 3rd plate.
2. One at a time, lay the chicken breast flat on a chopping board and halve horizontally. Bash with a meat tenderizer to less than 1cm thick all over. Repeat with the other chicken breast.
3. Coat the chicken pieces first in the flour, then the egg, then in the tortilla chip crumbs, pressing these in well.
4. Mist the air-fryer and the tops of the schnitzels with spray oil, then cook in batches if you need to, for 8-12 mins, turning after 5 mins through. The chicken should be very crisp and starting to brown at the edges.
5. Meanwhile, microwave the potatoes and peas according to pack instructions.
6. Optionally, stir in a pinch of smoked paprika and some black pepper into the sour cream. Serve this alongside the chicken, peas and potatoes.