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Air Fryer Breaded Pork Cutlets

Thin pork cutlets are breaded and air-fried at 400°F until the crust is crisp and the center is 145°F, then finished with lemon.

Prep
15 min
Cook
12 min
Total
27 min
Servings
4
Difficulty
Easy
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Crisp breaded pork cutlets with lemon wedges and parsley

Photo: Gary Soup (CC BY). Source

Why you’ll love it

  • Pound them thin so they cook before the crust burns.
  • 400°F, single layer.
  • 145°F and a short rest.
  • Lemon is not optional. Breaded pork is rich.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Trim and pound the chops to about 1/4 inch. Season with salt and pepper.

  2. 2

    Dip in flour, then beaten egg, then breadcrumbs mixed with paprika.

  3. 3

    Heat the air fryer to 400°F. Spray both sides of the cutlets.

  4. 4

    Cook 10 to 12 minutes, turning once, until the crust is brown and the pork is 145°F.

  5. 5

    Rest 3 minutes. Add parsley and lemon.

Pro tips

  • Work in two batches if four cutlets do not fit.
  • A meat thermometer saves a dry cutlet.
  • Panko can replace breadcrumbs for a louder crunch.

Easy substitutions

Pork loin
Thin chicken cutlets, cooked to 165°F
Breadcrumbs
Crushed saltines

Storage and reheating

Storage

Refrigerate up to 3 days. The crust softens.

Reheating

Air-fry at 370°F for 4 minutes.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
360
Protein
32 g
Carbs
18 g
Fat
16 g
Fiber
1 g

Moderate · Air Fryer · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients