Pound each pork cutlet to ½ inch thickness using a meat mallet or rolling pin. Pat both sides completely dry with paper towels to ensure breading sticks.
4 boneless pork cutlets
Set up three shallow bowls: mix flour with salt and pepper in the first, beat the eggs in the second, and combine breadcrumbs with garlic powder, paprika, and optional parmesan in the third.
0.5 cup all-purpose flour, 2 large eggs, 1 cup breadcrumbs, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp paprika, 2 tbsp grated parmesan
Dredge each cutlet in the seasoned flour, shaking off excess. Dip completely into beaten eggs, then press firmly into breadcrumb mixture on both sides to coat evenly.
4 boneless pork cutlets, 0.5 cup all-purpose flour, 2 large eggs, 1 cup breadcrumbs
Spray both sides of each breaded cutlet lightly with cooking oil spray. Arrange in the air fryer basket in a single layer with at least 1 inch between pieces.
cooking oil spray
Air fry at 400°F for 10-12 minutes, flipping halfway through, until the crust is golden and the internal temperature reaches 145°F.
Remove cutlets and let rest on a wire rack for 5 minutes to allow juices to redistribute before serving.
