Pork Schnitzel in the Air Fryer
A good schnitzel has a thin, crisp, golden crust and a tender middle, but deep frying is messy. The air fryer gives you a crumb that crisps all over using only a spray of oil. This page makes pork schnitzel from loin steaks in about 12 minutes, with notes on veal, frozen and reheated schnitzel.
- Temperature
- 190°C
- Total time
- 29min
- Prep
- 15min
- Servings
- 4
- Core temp
- 70°C
- Per serving
- 330kcal
Why the air fryer works for pork schnitzel
Pork schnitzel in air fryer baskets gets close to the real thing without deep frying. A schnitzel crust is made by hot fat, which crisps the breadcrumbs. The air fryer replaces the bath of oil with a quick spray and very hot air, which toasts the panko evenly while the thin cutlet cooks through in minutes. The result is a light crumb with no heavy grease.
Whether you search for pork schnitzel air fryer recipes, schnitzel in air fryer, air fryer schnitzel or schnitzel airfryer, the method is the same. Flatten the pork thin, coat it well and give it room. A schnitzel needs only about 12 minutes, so the sides can be ready in the same time. If you want the chicken version, see chicken schnitzel.
How to make pork schnitzel in the air fryer
Tap a time to start a timer.
- Flatten the pork Put each steak between two sheets of baking paper or cling film. Beat with a rolling pin until about 7 mm thick. Season both sides with salt and pepper.
- Set up the coating Put the flour on one plate, the beaten eggs in a shallow bowl, and the panko mixed with the paprika on a second plate.
- Coat Dip each schnitzel in the flour, then egg, then press firmly into the panko so it is covered all over. Spray or brush both sides with the oil. The crumb must be oiled or it stays pale.
- Preheat and cook Heat the air fryer to 190 °C for . Cook the schnitzels in a single layer, in two batches if needed, for , turning them over after .
- Check The FSA says pork must be cooked through with no pink meat. Check one with a thermometer: it should read 70 °C. Serve straight away with the lemon wedges.
Cooking times and temperatures
| Pork Schnitzel | Temperature | Time |
|---|---|---|
| Pork schnitzel, 7 mmTurn halfway | 190 °C | 12 min |
| Thin pork schnitzel, 5 mm | 190 °C | 9–10 min |
| Thick pork cutlet, 1 cm | 190 °C | 13–14 min |
| Veal schnitzelWiener style | 190 °C | 8–10 min |
| Frozen crumbed schnitzelSteaming hot (75 °C) | 180 °C | 14–16 min |
| Reheated schnitzelSteaming hot (75 °C) | 180 °C | 4–5 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 70 °C. See also cooking times and temperatures for all dishes.
Tips
- Flatten evenly. A uniform thickness of 7 mm gives an even cook and a crisp crumb. Beat from the middle outwards.
- Use panko. The large flakes crisp up far better than fine crumbs. Keep a dry hand for the flour and a wet hand for the egg to avoid clumps.
- Oil the crumb. Dry crumbs do not brown. A light spray on both sides is enough.
Serving
Serve the schnitzel with a lemon wedge and warm potato salad, or with chips and a green salad. Red cabbage and mini potatoes also go well. The classic additions are a squeeze of lemon, a fried egg on top or a spoonful of cranberry sauce. For uncrumbed pork, see pork loin steaks.
Storing and reheating
Cooked schnitzel keeps for up to 2 days in the fridge in an airtight container. To reheat, put it in the air fryer at 180 °C for 4–5 minutes, until the crumb is crisp and the schnitzel is steaming hot all the way through (75 °C). Uncooked, coated schnitzels can be frozen between sheets of baking paper for 3 months.
Variations
- Parmesan crumb: Mix 3 tbsp grated parmesan into the panko. This version is not dairy-free.
- Gluten-free: Use gluten-free flour and breadcrumbs.
- Paprika sauce: Serve with a quick sauce of fried peppers, onion and paprika in tomato.
Troubleshooting
- The coating is pale or patchy
- Spray both sides generously with oil and press the panko on firmly. Do not overfill the basket, or the crumbs steam.
- The crumbs blow off
- The fan can lift loose crumbs. Press them in well, let the coated schnitzels sit for 5 minutes, and weigh them down with a light rack if needed.
- The pork is dry
- The cutlets are too thick or were overcooked. Flatten to 7 mm so they cook in 12 minutes, and take them out at 70 °C.
Frequently asked questions
How long does pork schnitzel take in an air fryer?
About 12 minutes at 190 °C for a cutlet 7 mm thick, turned halfway. Thin cutlets of 5 mm need 9–10 minutes, and thicker ones of 1 cm up to 14 minutes.
Can you cook frozen pork schnitzel in the air fryer?
Yes. Cook shop-bought frozen crumbed schnitzel at 180 °C for 14–16 minutes, turning once, until steaming hot (75 °C). Follow the pack if it differs.
Can you cook schnitzel in the air fryer without breadcrumbs?
Yes. Season a flattened cutlet and cook it at 190 °C for 8–10 minutes. It will be juicy but not crisp.
How do you reheat schnitzel in the air fryer?
Heat it at 180 °C for 4–5 minutes, until the crumb is crisp and it is steaming hot all the way through (75 °C).
Is Wiener schnitzel the same as pork schnitzel?
Traditionally, Wiener schnitzel is made from veal, and pork versions are often called schnitzel Wiener Art. Veal cooks in the same way but a little faster.
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