Pound the pork to ¼-inch thickness using a meat mallet or rolling pin between two sheets of plastic wrap to ensure even and quick cooking.
1 pound pork loin
Set up three shallow bowls: one with seasoned flour (salt and pepper), second with beaten eggs mixed with 1 tablespoon water, and third with seasoned breadcrumbs (salt, pepper, and optional paprika).
1 cup all-purpose flour, 2 large eggs, 1 cup plain breadcrumbs or panko, salt, black pepper, paprika
Coat each pork piece by dredging in flour, shaking off excess, dipping into the egg wash, then pressing into the breadcrumbs. Gently pat the breadcrumbs so they adhere well. Place coated pieces on a plate.
1 pound pork loin, 1 cup all-purpose flour, 2 large eggs, 1 cup plain breadcrumbs or panko
Preheat the air fryer to 400°F. Lightly spray both sides of the breaded pork pieces with vegetable oil spray. Place them in the basket spaced about 1 inch apart to allow air circulation. Cook for 10-12 minutes, flipping halfway through, until golden brown and internal temperature reaches 145°F.
vegetable oil spray
Transfer the cooked schnitzel to a wire rack and let rest for 5 minutes to keep the crust crisp. Serve with lemon wedges.
4 wedges lemon
