Air Fryer Pork Schnitzel
Air Fryer Pork Schnitzel is made with pounded pork chops, flour, eggs, and breadcrumbs; air fry at 400°F for 12 minutes until ultra-crispy and deeply golden.
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Method
- 1
Place pork chops between plastic wrap. Pound with a mallet until 1/4-inch thin and uniform.
- 2
Season with salt and pepper. Dredge in flour, then egg, then breadcrumbs. Press coating firmly.
- 3
Spray both sides generously with cooking spray.
- 4
Air fry at 400°F for 10-12 minutes, flipping halfway, until deeply golden and crispy.
- 5
Serve immediately with lemon wedges, lingonberry jam, and potato salad.
Pro 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.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 360 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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