An elegant, protein-packed schnitzel worthy of a fine French bistro. Layer the ham and 2-3 slices of Swiss cheese on each pork chop, pressing to adhere.īread and fry the schnitzel as directed until the cheese is perfectly melted and the ham gets crispy on the edges. Cordon Bleu Schnitzel- For a restaurant-worthy take, pound ham slices thin and cut into pieces that match the size of the pork chops. Garnish the crispy fried schnitzel with sliced green onions and serve with a sweet and sour sauce or chili garlic sauce on the side. Make an Asian breading by mixing the panko crumbs with 2 teaspoons Chinese five spice powder, 1 teaspoon ginger powder, 1/2 teaspoon garlic powder, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and salt to taste. Asian Pork Schnitzel– This variation adds tasty Asian zing to pork schnitzel. Top the fried schnitzel with guacamole, pico de gallo, chopped cilantro, and a squeeze of lime before serving for a tasty Tex-Mex treat. Tex Mex Pork Schnitzel- For a southwestern twist, add 2 teaspoons cumin, 2 teaspoons chili powder, 1 teaspoon smoked paprika, and cayenne pepper to taste to the breadcrumb mixture. Simply mix 1/4 cup grated parmesan cheese into the breadcrumb coating along with 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon crushed red pepper flakes, and salt and black pepper to taste.įry as directed, then garnish with lemon wedges and extra parmesan cheese before serving for a delicious Italian-inspired spin.Ģ. Italian-Style Pork Schnitzel- This tasty variation adds classic Italian flavors like parmesan and oregano to give the schnitzel a zesty kick. Proper pounding results in a juicy and tender interior with a wonderfully crispy exterior when fried.ġ. Take your time and make sure each chop is pounded to an even thickness. Pound gently but firmly, being careful not to tear the meat. This helps the pork cook evenly and allows the breading to adhere nicely. Using a mallet or meat tenderizer, pound each chop until it is about 1/2 inch thick. Pounding the pork chops is an important first step in this recipe. This short rest allows the breading to better cling to the meat, preventing it from falling off in the air fryer. Then place the breaded chops on a clean plate or baking sheet, and allow them to sit for 5-10 minutes before frying. Gently press the breadcrumbs onto each chop to help them adhere. When coating in the egg wash, allow excess to drip off before transferring to the breadcrumbs. Allow Time for Breadcrumbs to AdhereĪfter pounding the chops, fully coat each one in flour, egg wash, and seasoned breadcrumbs, in that order. By resting first, all that wonderful flavorful juice stays locked inside your juicy pork! 2. Slice into a chop straight out of the hot air fryer and juices spill out everywhere. This short resting period finishes the cooking process, allowing juices to redistribute evenly within the meat. This schnitzel turns out so juicy and delicious! But be sure let the chops rest for 5 minutes after cooking, as the recipe states. The panko breading becomes super aromatic and tasty as it crisps. You won’t believe these weren’t deep fried.įlavorful Seasoned Coating- Italian herbs, garlic, paprika, and salt give these schnitzels a flavor boost.
This recipe is perfect for busy weeknights.Ĭrispy Without the Fat- Get that satisfying, crispy fried texture without the grease! The air fryer gives you golden, crunchy schnitzels using just a spray of oil. It doesn’t get much easier than pounding some chops, coating in crumbs, and tossing them in the air fryer. Quick and Convenient- With only a few ingredients and simple prep, you can have these schnitzels on the table in no time thanks to the speedy air fryer cooking. Why Air Frying Pork Schnitzel is Healthier.