Cooking Time: 4 Minutes
6 boneless, center cut meat chops (about 1½ pounds)
½ cup flour
1½ teaspoons salt
freshly ground black pepper
½ cup milk
1½ cups toasted fine breadcrumbs
1 teaspoon paprika
3 tablespoons butter, melted
2 tablespoons vegetable or olive oil
1 cup chicken stock
1½ tablespoons cornstarch
⅓ cup sour cream
1½ tablespoons chopped fresh dill
salt and pepper
1. Trim the excess fat from the meat chops and pound each chop with a meat mallet between two pieces of plastic wrap until they are ½-inch thick.
2. Set up a dredging station. Combine the flour, salt, and black pepper in a shallow dish. Whisk the eggs and milk together in a second shallow dish. Finally, combine the breadcrumbs and paprika in a third shallow dish.
3. Dip each flattened pork chop in the flour. Shake off the excess flour and dip each chop into the egg
mixture. Finally dip them into the breadcrumbs and press the breadcrumbs onto the meat firmly. Place
each finished chop on a baking sheet until they are all coated.
4. Preheat the air fryer to 400°F.
5. Combine the melted butter and the oil in a small bowl and lightly brush both sides of the coated pork
chops. Do not brush the chops too heavily or the breading will not be as crispy.
6. Air-fry one schnitzel at a time for 4 minutes, turning it over halfway through the cooking time. Hold the cooked schnitzels warm on a baking pan in a 170°F oven while you finish air-frying the rest.
7. While the schnitzels are cooking, whisk the chicken stock and cornstarch together in a small saucepan
over medium-high heat on the stovetop. Bring the mixture to a boil and simmer for 2 minutes. Remove the saucepan from heat and whisk in the sour cream. Add the chopped fresh dill and season with salt and
8. Transfer the pork schnitzel to a platter and serve with dill sauce and lemon wedges. For a traditional meal, serve this along side some egg noodles, spätzle or German potato salad