Yes!
(Seriously, why not both? They’re often used together.)
You can make chicken schnitzel pretty easily. Flatten a chicken breast until it’s fairly thin. Beat a couple of eggs in a shallow bowl. In a second bowl, mix flour with seasoning of your choice. On a plate, dump a pile of Panko or other bread crumbs. Dip the chicken in flour, then in the egg and then coat with the crumbs. Fry the schnitzel in hot oil until crispy and brown.
Could do, but I don’t want to pound wet chicken; and I don’t think the skins would work in a Schnitzel.
I’ve just remembered that in addition to the baby-shit cheese and the Reggiano, I have a bag of shredded parm.
I always just put the chicken in a plastic bag prior to pounding. I didn’t notice your more recent post about chicken thighs and was just responding to the thread title.
Marinated bone-in chicken thighs with skin come out absolutely scrumptious in the air fryer, as is. (I use panko or parmesan on breast meat chicken tenders, though.) I find the crispy chicken thigh skin is better without anything covering it up, but try a couple. They’re good with shake and bake in the oven, so panko crumbs or parmesan should work.
I’ll have to try that. Usually I do just bake them, but this time I wanted to try something different.
I mixed bread crumbs, Parmigiano Reggiano, parmesan, and three tablespoons of butter, and used that to coat the thighs. They did come out tasty, after an hour in a 375ºF oven. We ate two of the four, and have two left. I saved two thighs that I did not prep in the freezer.
La sopa de tortilla de pollo estaba deliciosa.