Ready to Get Cooking?
Welcome to Fast2eat! If you’re looking for easy-to-prepare, nutritious, delicious, and Fast-2-eat recipes, then you’re in the right place.
Are you looking for a delicious, healthy breaded pork chop recipe? You’re in the right place!
Juicy, tender pork cutlets wrapped in a crispy, crunchy coating are lightly breaded with panko and crisp air. Parmesan adds a nice flavour.
So much flavour, so easy, healthy and tasty! It is a perfect alternative to the more caloric deep-fried version—ideal for busy weeknights. It is so crazy-easy to make, so good, and versatile that it should be part of everyone’s cooking repertoire.
The Air Fryer is a go-to when we are craving fried foods. Traditional frying has become a thing of the past (except when making things with loose batter).
Fried, breaded pork chops are always a family favourite, but everyone knows frying in oil isn’t the healthiest option. The great thing about air frying your pork chops is that you don’t need to use oil! You get that same crispy coating, and you don’t need to worry about how much oil is soaking into your breading. You need a light spritz of oil, and the hot air circulating around the air fryer does the rest! It’s so easy, and you’ll want to use it for everything! I love using my air fryer for a healthy twist on delicious comfort food. It can be our secret that it’s a healthy alternative to deep-frying.
I use panko breadcrumbs for the breading on my crispy pork chops, which gives them that extra flaky, crisp crunch that you want with a good breaded pork chop recipe! That crispy coat makes all the difference. It takes the flavour from simple to simple-yet-sublime. Perhaps more importantly, it adds a crispy, crunchy texture. Yum!
The breadcrumbs mixture for this pork is similar to the one I use for this Crispy Oven-Baked Fish Fillets. They’re all deliciously crispy while using little or no oil!
Ways to serve
You can serve it relatively plain, with just parsley and lemon wedges, letting its simple flavours and textures shine.
But you can also add a sauce—anything from a relatively traditional cream, Dijon mustard sauce or dill sauce to a sautéed mushroom sauce to a not-traditional-but-oh-so-good ranch dressing.
You can serve it with a fried egg on top. Or you can make it into “fingers” for dipping.
All in all, it’s an easy, tasty, versatile dish that’s perfect for quick weeknight meals.
Crispy air fryer breaded pork chops go by many names in countries worldwide. They all have a spin on it.
If you ever had tonkatsu in a Japanese restaurant, you won’t be the only one thinking you were served schnitzel.
Actually, there are slight differences, besides just the catchy names.
Tonkatsu is a breaded pork cutlet, but not necessarily pounded out into a thin cutlet. Traditionally, katsu is cut into thin strips before serving, and the sweet-and-savoury sauce is spooned over the top. You can purchase katsu sauce in most grocery stores, or if you prefer, you can make it at home.
In Germany, though, “schnitzel” refers to any meat that has been pounded thin. Although often breaded and fried, it isn’t a requirement in certain German schnitzels.
Wiener schnitzel is essentially the calling card dish of Austria, and it features veal as the meat.
Another Italian variation is Chicken Parmesan – crispy Italian seasoned panko coats the chicken. Then it’s topped with melted cheese and tomato sauce.
Have fun with the seasonings to create your own flavour combo, or follow the recipe below.
I find that the Air Fryer is perfect for cooking all kinds of meat. I’ll keep the Air Fryer recipes coming. Keep checking ????
Did You Make This Recipe?
I love seeing your take on my recipe!
Comment below with your experience, snap a pic, use #fast2eat and tag us on
Thank you so much for reading, commenting, following and sharing.
Crispy air fryer breaded pork chops Fast2eat
- 8 Pork chop - boneless pork cutlets
- Olive oil
- 1 tbsp Wine - or Lemon/lime juice
- 1 tsp Salt
- Pepper - optional to taste
- 1/2 cup Panko - or regular Bread crumbs
- Garlic powder
- Onion powder
- 1/4 tsp Paprika - optional
- Salt - to taste
- Pepper - optional to taste
- 1/4 cup Parmesan cheese - grated
- 1/4 tsp Thyme - optional - fresh or dried
- 1/4 tsp Parsley - optional - chopped fresh or dried
- 1/4 tsp Basil - optional - chopped fresh or dried
- 1/4 tsp Oregano - optional - dried
Prepare the cutlets
- I recommend buying (or cutting) the chops that are no thicker than 13 mm (1/2-inch) thick. Any thicker and it will be difficult to pound them into thin cutlets.
- Lay a piece of plastic wrap or parchment paper on your work surface and arrange the pork chops in a single layer on top. Cover with another piece of plastic wrap or parchment paper. Use a mallet to pound each pork chop to 6 mm (1/4-inch) thick.
- Spray olive oil.
- Add wine and season both sides of each of the pork cutlets with salt and pepper.
Prepare panko (or breadcrumbs) mixture
- Combine the panko (or breadcrumbs) with the other ingredients.
- Preheat the air fryer to 180-200˚C/360-400˚F for 3 minutes.
- Coat with the panko mixture.
- Use your fingers to mound the panko on top of the cutlet, then press it to adhere. Flip and make sure all the meat is covered in panko.
- Place the cutlet on a large plate or platter and repeat with the remaining cutlets.
Cook the pork
- If necessary, working in batches, place breaded pork cutlets in a single layer on a greased tray in the air-fryer basket without overlapping.
- Note: Ensure there’s enough room around the cutlets when you place them in the air fryer. If there isn’t enough room, the breading will not crisp up, and the whole point of a breaded cutlet is to get the crispiest, crunchiest crust. You may need to work in batches to accomplish this.
- Note: I spray the chops before adding the breadcrumbs. And, I do spray the basket to avoid sticking, as I don’t want to lose any breading when I flip.
- Cook until golden brown for about 5-10 minutes.
- Turn cutlets over and cook until golden for 5-10 minutes.
- Remove from air fryer basket and keep warm in a pre-heated 85˚C/185˚F oven.
- Repeat until all pork cutlets are cooked.
- Serve with lemon wedges and chopped fresh parsley.
What is a cutlet?Pork cutlets are a thin cut of pork taken from the loin of a pig and tenderized. Wikipedia has several definitions, but for this recipe, a cutlet is simply a thin slice of meat. This can be pork, chicken, veal or beef. In this case, pork. Typically, they are made from a thicker cut of meat by pounding them to a thinner thickness, like in this post. It’s a simple process, but if you prefer, you can purchase cutlets from the meat department of most grocery stores. But because they come with a premium price, I generally make them myself. It’s important to make sure that you’ve pounded the meat to an even thickness. This will help to ensure that they cook evenly. Because they’re so thin, there’s very little wiggle room when it comes to cooking time, which makes the air fryer the perfect kitchen appliance to cook them in. The meat is pounded out with a mallet until thin; then, it’s coated in a simple breading and fried until crispy.
What is Schnitzel?Technically, “schnitzel” is German for cutlet or a relatively thin piece of meat. Schnitzel actually refers to a cooking method. Schnitzel refers to pounded and tenderized meat, then typically breaded and fried. Probably the most well-known version of schnitzel is “Wiener schnitzel.” “Weiner Schnitzel” is typically made with a veal cutlet and is one of the national dishes of Austria, while pork schnitzel is more typical of Germany. Veal is excellent, no doubt, but pork schnitzel is delicious at a fraction of the price. You could make schnitzel from any cutlet, including beef, chicken, and lamb. But one of the reasons I like pork is because it’s delicious, inexpensive, and easily available in boneless chops that I can cut or pound into cutlets. It’s also often available as cutlets already—even easier!
What’s the best temperature to air fry the pork chops?You want a golden brown extra crispy crust on the outside and nice tender meat within. For pork chops, set your air fryer to 195-200˚C/380-400˚F. The thinly pounded pork will be cooked through, and the breading crispy at this temperature. If you cook it at a lower temperature, it will take longer for the breading to get crispy, and the pork may dry out. Some air fryers recommend putting your food in while the fryer heats up, taking only a few minutes. Check your air fryer’s instructions to see what your model suggests. I like to preheat for 3 minutes.
How do you know when pork is cooked?The USDA recommends an internal temperature of at least 63 °C/145 °F for pork at the thickest part of the meat, followed by a three-minute rest time. In Canada, the recommended minimum internal temperature is 71 °C/160 °F. That rest time is important! Remove the chops from the heat and wait three minutes before cutting into them. The meat will maintain temperature and even cook a little longer even though it is away from a heat source. That extra “cook” time helps guarantee that the meat is safe to eat. I usually use a meat thermometer to check for doneness. However, if you don’t have a thermometer, you can also a knife and cut it into one to make sure it is done. I make sure it is opaque (white) and that the juices run clear.
How long do you cook pork cutlets in the air fryer?Air frying is perfect for breaded crispy pork chops because it is quick and easy. With the air fryer set to 195-200˚C/380-400˚F, the cutlets take about 8-15 minutes total time – The timing will vary depending on the thickness and the internal temperature you are targeting. Turning them halfway through the cooking time will ensure that they cook evenly and the crust is crispy and browned on both sides. At 10 minutes, the 6mm (1/4-inch) thick pork should have an internal temperature of 71°C/160°F. The pork cutlets need to be pounded out to 6mm (1/4-inch) thick to ensure the middle is cooked. If they’re thicker, they will take longer to air fry. Air fryers can differ, so you may need to slightly adjust the air frying temperature and time. Use a thermometer to check the temp. It’s essential only to cook as many cutlets as possible in the bottom of the air fryer basket without overlapping. Overlapping the cutlets will not allow them to cook evenly or brown properly. If you need, you can preheat the oven to 85˚C/185˚F so you can transfer the cooked cutlets from the air fryer basket onto a rimmed baking sheet and into the oven to stay warm and crisp while you cook the rest of the cutlets.
Work in batches if necessaryMany people wonder whether you can stack food (like pork chops) in an air fryer. After all, it would be so efficient, and air fryers seem like magic! But you have to keep in mind that the cooking action in an air fryer comes from the superheated air circulating around your food. If parts of the food are covered, they’re not going to cook as well! Leave plenty of room around your food for the hot air to cook it effectively. If there isn’t enough room, the breading will not crisp up, and the whole point of a breaded cutlet is to get the crispiest, crunchiest crust. You may need to work in batches to accomplish this. When you’re cooking meats, turn them halfway through. If you’re making fries or veggies, or anything in small pieces, give the basket a shake every once in a while, to expose all sides of the food and prevent cold spots from forming. Therefore, place the breaded pork cutlets in the air fryer basket without overlapping. Ensure there’s enough room around the cutlets when you put them in the air fryer.
If so, pre-heat your oven to 180-200˚C/360-400˚F to keep the cooked cutlets warm and crisp while the remaining cutlets are cooking.
I don’t have an air fryer. What are my options?An air fryer does a fine job, but don’t feel obligated. If you don’t have an air fryer, you can also bake it in the oven or pan-fry it or even deep-fry it.
Baking in the ovenPreheat the oven to 220-230°C/425-450°F and bake (uncovered) on the top rack until it is ready (internal temperature 71°C/160°F). Make sure to flip it about halfway through, so you don’t have a crispy side and a mushy side.
Pan-fryingIf you go with pan-frying, use enough oil to coat the bottom of your pan. Again, high heat is your best friend. Add 2 or 3 cutlets and cook until browned. Repeat with the remaining cutlets, wiping out the skillet and adding more oil as needed.
Deep-fryingMake sure your cooking oil is heated to the right temperature, which is 160-175°C/325-350°F. Too cool, and the panko will absorb oil, making the coating heavy and greasy. Too hot, and the panko will overcook before the cutlet is cooked through, resulting in a burnt coating and perfect meat or a perfect coating and undercooked meat. How to tell if the oil is just right? Once you’ve heated it, test it by poking the end of a wooden spoon or chopstick in there. If the oil bubbles steadily around the wood, it’s hot enough for frying. If no bubbles pop up, or just a few lazy ones, it’s too cool. If the oil bubbles crazily, it’s too hot. Add 2 or 3 cutlets and cook until browned, 2 to 3 minutes per side. Repeat with the remaining cutlets.
Pound it to an even thicknessThis will ensure that it’s evenly cooked, with no parts over or underdone.
You can purchase pork cutlets or prepare them yourself by pounding pork sirloin chops to 6-13 mm (1/4-1/2 inch) thickness.
By pounding the meat into thin cutlets, the meat does get tenderized. However, you want to make sure not to dry it out. High heat gives you a nice crisp exterior. The meat cooks quickly too.
Panko or regular BreadcrumbsYou could substitute breadcrumbs for panko if you must, but it’s not the same. Panko is best for really crispy, crunchy shards of coating. Use panko for the Japanese Tonkatsu. It just wouldn’t be katsu without them.
I used white panko crumbs for the crispy breading, but you can also use whole wheat.
SeasoningsA mix of Parmesan cheese, dried basil, oregano, thyme, parsley, salt, garlic, onion and smoked paprika are added to the panko crumbs to season the breading. Feel free to substitute with other dried herbs and spices such as rosemary, bay leaf, and sage, among others.
What sauce typically goes with these breaded pork chops?
- ½ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sherry
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 1 tablespoon all-purpose flour
- 3/4 cup chicken broth
- 1/2 cup sour cream
- 1/4 teaspoon dill weed
Mushroom gravyYou can do it quickly and easily by using a can of mushroom soup or making your own from scratch.
VariationsIt can be made with chicken, veal, beef, turkey, and venison. The trick to the successful dish is to get it to cook evenly. Making sure each cut of meat is the same thickness will help with that. Your cooking times may differ a little bit using different meat.
Gluten-free versionSuppose you don’t want to use bread crumbs because of your diet, use ground-up pork rinds. They work great and add some flavour too.
Can frozen pork be used?Yes, but you’ll want to defrost them first, so the breading will stick. Thawed pork will be a little wet, so make sure you pat it dry with paper towels before starting the breading process.
Storing leftoversIt is best enjoyed hot and crispy, so I suggest serving it as soon as it comes out of the air fryer. If you have leftovers, you can store them in an airtight container in the fridge for 3-4 days. Just note that the breading on the pork will soften in the fridge.
How do you reheat bread pork chops?Reheating leftover breaded pork chops might seem tricky if you want them to keep that delicious crunch, but it’s easier than you think. Simply pop them in your Air Fryer and cook at 195-200˚C/380-400˚F for 5-6 minutes, or until they are heated through, and the breading is crispy. Be careful not to heat the pork for too long, as it will dry out. That is the beauty of the Air Fryer. It is so versatile that it is excellent for cooking and reheating recipes while keeping their crunch!
To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.
Equipments - Click to Buy Now
Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made using these links don’t cost any extra and provide Fast2eat with a few pennies to keep the lights on.”
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Check out what I’ve been busy cooking!
Want More? Check Out My Cookbooks!
Did you know you could make more than bread in the bread machine? My cookbooks will walk you through how you can make pizza dough, pasta, cake, and of course, bread in a bread machine. With over 130 recipes, there is something for everyone!
Don’t have a bread machine? No problem! The book contains a guide to convert all bread machine recipes to manual recipes. The guide also allows you to convert manual recipes you may already have to bread machine recipes.
Check out “Bread Machine Foolproof Recipes” and “Bread Machine Tips and Tricks” on Amazon!
Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”
Hungry for more? Follow us on Social Media!
We post new recipes every Friday! Stay up to date by following us on
All Your Favourite Recipes in One Place!
Become a member of Fast2eat and get these benefits:
- Save, upload, and track all of your favourite recipes.
- Plan your meal for the week with the Fast2eat Meal Calendar.
- Create a full course menu for special events.
- Personalize and create as many recipe collections as you want.
- Generate shopping lists.
Got a question or feedback? Please comment below! That way, other readers will be able to see the answers to your question and will benefit from your feedback.
Get in Touch!
I look forward to hearing from you in the comments.