Prep the pork: If your cutlets aren’t thin, place them between two sheets of plastic wrap and gently pound to about 1/4-inch thick. Season both sides with salt and pepper.

Set up your dredging station: Put flour in one shallow dish, beaten eggs in the second, and breadcrumbs mixed with paprika, garlic powder, and onion powder in the third.

Coat the cutlets: Dredge each cutlet in flour, shaking off excess. Dip into egg, letting the extra drip off. Press into the breadcrumb mixture to coat evenly, making sure every part is covered.

Rest briefly: Place the breaded cutlets on a plate and let them sit for 5 minutes. This helps the coating stick and crisp up nicely.

Preheat the air fryer: Heat to 400°F (200°C) for about 3 minutes so the basket is hot before the pork goes in.

Oil lightly: Spray the basket and both sides of the cutlets with cooking spray. A light, even coating is key for golden crunch.

Air fry in batches: Arrange cutlets in a single layer without overlapping. Cook at 400°F (200°C) for 5–6 minutes, flip, spray again, and cook another 4–6 minutes. They’re done when golden brown and the internal temperature hits 145°F (63°C).

Rest and finish: Let the schnitzel rest 2–3 minutes. Squeeze fresh lemon over the top and sprinkle with parsley.

Serve: Pair with potato salad, buttered noodles, cucumber salad, or a simple arugula salad. Don’t forget extra lemon wedges.