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Air Fryer Pork Schnitzel

Pounded pork loin cutlets breaded flour-egg-panko and air fried to a crisp, even golden crust with a juicy interior, served with lemon.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 cutlets
Course: Main Course
Cuisine: German
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless pork loin chops about 1 to 1.25 lb, pounded to 1/4 inch
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tsp Dijon mustard optional, in the egg
  • 1-1.5 cups panko or plain breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • 1/2 tsp salt
  • black pepper
  • 1 tbsp chopped parsley or 2 tbsp grated Parmesan optional, in the crumbs
  • oil spray
  • 1-2 lemons cut into wedges

Equipment

  • Air fryer
  • Meat mallet
  • Three shallow bowls

Method
 

  1. Place each chop between plastic wrap and pound to an even 1/4 inch. Season both sides with salt and pepper.
  2. Flour in one bowl; eggs (with Dijon if using) whisked in a second; panko mixed with the garlic powder, paprika, salt, pepper, and parsley in a third.
  3. Coat each cutlet in flour and shake off the excess, dip in egg and let it drip, then press into the seasoned crumbs.
  4. Preheat to 400°F. Spritz the cutlets and cook in a single layer, in batches, 5 to 6 minutes per side, until deep golden. Serve with lemon.

Notes

Pound thin and even — the whole point of schnitzel.
Don't crowd the basket — touching cutlets steam instead of crisp.
Season the crumbs, not just the meat. Low-carb: swap crushed pork rinds for the panko.