Crispy, golden pork schnitzel gets a lighter, weeknight-friendly upgrade in the air fryer, which delivers all the crunch without any of the fuss. Paired with a cabbage–apple slaw tossed in a tangy mustard vinaigrette, it’s a balanced, fresh take on a classic.
Ingredients
- 1 lb. boneless pork chops
- ½ cup all-purpose flour
- 2 large eggs
- 1 ½ cups panko bread crumbs
- Cooking spray
- 1 Honeycrisp apple
- 3 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- 1 tsp. stone ground mustard
- 1 (12 - oz.) bag vegetable slaw
- 2 Tbsp. chopped fresh basil
Steps
- Preheat air fryer to 400°F. Cover pork chops with plastic wrap and pound with a mallet until ¼-inch thick. Season with salt and pepper.
- To a shallow bowl, add flour. In a second shallow bowl, beat eggs with a pinch of salt. To a third shallow bowl, add bread crumbs and season with salt and pepper. Working with one pork chop at a time, dredge in flour, shaking off any excess. Dip pork chop in beaten eggs, letting any excess drip off, and then coat in bread crumbs, pressing to adhere.
- Lightly coat both sides of breaded pork chops with cooking spray. Working in batches if necessary, add pork chops to air fryer basket in a single layer. Cook until golden brown and internal temperature reaches 145°F, 8–12 minutes, flipping halfway through.
- Meanwhile, core and cut apple into matchsticks. In a large bowl, combine oil, vinegar and mustard. Season with salt and pepper. Add apple, slaw and basil.
Toss to combine. Serve apple slaw alongside schnitzel.
This recipe is
- Nut-free
- Dairy-free
- Lactose-free
Tags
- air fryer recipes
- easy weeknight dinners
- cabbage recipes
- Fresh Magazine September 2026