Pork Schnitzels with Sour Cream and Dill Sauc e

Prep time: 5 minutes | Cook time: 4 minutes | Serves 4 to 6

½ cup flour

1½ teaspoons salt

Freshly ground black pepper, to taste

2 eggs

½ cup milk

1½ cups toasted bread crumbs

1 teaspoon paprika

6 boneless, center cut pork chops (about 1½ pounds / 680 g), fat trimmed, pound to ½-inch thick

2 tablespoons olive oil

3 tablespoons melted butter

Lemon wedges, for serving

Sour Cream and Dill Sauce:

1 cup chicken stock

1½ tablespoons cornstarch

¹⁄₃ cup sour cream

1½ tablespoons chopped fresh dill

Salt and ground black pepper, to taste

1. Combine the flour with salt and black pepper in a large bowl. Stir to mix well. Whisk the egg with milk in a second bowl. Stir the bread crumbs and paprika in a third bowl.
2. Dredge the pork chops in the flour bowl, then in the egg milk, and then into the bread crumbs bowl. Press to coat well. Shake the excess off.
3. Arrange the pork chop in the basket, then brush with olive oil and butter on all sides.
4. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC) and set time to 4 minutes.
5. After 2 minutes, remove from the oven. Flip the pork. Return to the oven and continue cooking.
6. When cooking is complete, the pork chop should be golden brown and crispy.
7. Meanwhile, combine the chicken stock and cornstarch in a small saucepan and bring to a boil over medium-high heat. Simmer for 2 more minutes.
8. Turn off the heat, then mix in the sour cream, fresh dill, salt, and black pepper.
9. Remove the schnitzels from the oven to a plate and baste with sour cream and dill sauce. Squeeze the lemon wedges over and slice to serve.