
Place pork chops between plastic wrap. Pound with a mallet until 1/4-inch thin and uniform.
Season with salt and pepper. Dredge in flour, then egg, then breadcrumbs. Press coating firmly.
Spray both sides generously with cooking spray.
Air fry at 400°F for 10-12 minutes, flipping halfway, until deeply golden and crispy.
Serve immediately with lemon wedges, lingonberry jam, and potato salad.
Tip: Pounding thin is non-negotiable — thick schnitzels have the wrong ratio of crust to meat. Use regular breadcrumbs, not panko, for authentic texture. The crust should almost wave when you lift the schnitzel — that means it puffed away from the meat slightly, which is the hallmark of a proper schnitzel.
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