Recipes · Main dishes
Breaded Pork Schnitzel from the Air Fryer
AI-written · not yet kitchen-tested
The cutlet has to be evenly thin and fit into the basket completely; with a basket of about 4 liters that means one piece per batch. Press the crumbs on firmly, or the air flow blows them off, and do not skimp on oil: breading only browns where it gets oil. The wavy breading you get from pan-frying does not form here.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 2 boneless pork cutlets from the leg or loin, about 5 oz (150 g) each
- 0.75 tsp salt level
- black pepper to taste
- 30 g (1/4 cup) all-purpose flour
- 1 egg large, beaten with 1 tbsp water
- 60 g (2.1 oz) dry breadcrumbs
- 0.5 tsp sweet paprika mixed into the breadcrumbs
- 2 tbsp canola oil for brushing or spraying
- 0.5 lemon cut into wedges, for serving
Method
- Put the cutlets between two layers of plastic wrap and pound them with a skillet or meat mallet to an even thickness of about 1/4 inch (5 mm). They should lie flat in the basket without curling up at the edge. Season both sides with salt and pepper.
- Put the flour, the beaten egg and the breadcrumbs mixed with the paprika on three shallow plates. Turn each cutlet in the flour and tap off the excess, pull it through the egg, let the excess drip off and turn it in the crumbs.
- Press the crumbs firmly onto both sides with the flat of your hand. Let the cutlets rest on a plate for 10 minutes so the breading sticks.
- Set the oven to 175 °F (80 °C) to keep the first cutlet warm. If the instructions for your air fryer call for preheating, preheat it for 3 minutes at 400 °F (200 °C).
- Lay one cutlet in the basket and brush or spray the top with oil until no dry white spots are left. Cook at 400 °F (200 °C) for 10 minutes. Halfway through (after 5 minutes), turn it with a wide spatula and oil the new top side too.
- To check, the breading should be golden brown and crisp. The meat is done when a thermometer in the center reads 160 °F (70 °C) or no pink juice runs out when you cut into it. If needed, cook another 1 to 2 minutes.
- Keep the first cutlet uncovered on a rack in the 175 °F (80 °C) oven and cook the second the same way. Serve with the lemon wedges.
Tip: Do not forget to oil the breading after turning: the second side otherwise gets no color.
Tip: Thicker cutlets (from 3/8 inch / 1 cm) need longer. Lower the heat to 350 °F (180 °C) and add a few minutes so the breading does not darken before the meat is cooked; the check decides.