Air fryer chicken schnitzel with mushroom gravy

Put the chicken breast in a Ziploc bag with a little oil so it does not tear, and pound it thin.

Set up seasoned flour, well-beaten eggs and panko; coat the chicken flour first, then egg, then panko, both sides.

Spray the air fryer, add the chicken, spray the top and cook at 380 for 5 minutes.

Gravy: cook mushrooms in butter and a little oil three to five minutes until they soften.

Turn the schnitzel, spray again and cook another four or five minutes or until 165 degrees inside.

Add onions, about a clove's worth of garlic paste and a little thyme to the mushrooms; when the garlic is fragrant, add the vermouth and let it mostly evaporate.

Sprinkle in the flour and stir until paste-like; add beef broth a little at a time, stirring well after each addition so it does not clump; simmer.

Season with a splash or two of Worcestershire, salt and pepper; simmer until thickened.

Serve the schnitzel with the mushroom gravy and parsley.