Air Fried Schnitzel with Fennel Salad and Dill Sour Cream

Name: Air Fried Schnitzel with Fennel Salad and Dill Sour Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 cup (8 oz./250 g) sour cream; 2 tsp. Dijon mustard; 3 Tbs. minced fresh dill; Kosher salt; 1/4 cup (1 oz./30 g) all-purpose flour; Kosher salt and freshly ground pepper; 2 eggs; 2 tsp. Dijon mustard; 1 cup (1 1/2 oz./45 g) panko; 2 boneless pork chops, about 1 1/2 lb. (750 g) total; Canola oil spray; 1 head fris&#233;e, torn into bite-size pieces; 1 fennel bulb, trimmed, cored and thinly sliced on a mandoline; 8 radishes, thinly sliced on a mandoline; Extra-virgin olive oil as needed; Fresh lemon juice as needed; Kosher salt and freshly ground pepper

Prep Time: 30 minutes

Cook Time: 25 minutes

Servings: 4

We put a healthy-ish spin on schnitzel, the classic Austrian and German dish featuring thinly pounded meat cutlets that are breaded and fried. Veal is generally used in Austria, while pork is favored in Germany. Our version calls for cooking the meat in an air fryer, which produces a beautifully crisp crust with just a whisper of oil. A dollop of dill sour cream and a bright salad of frisée, fennel and radishes round out the meal.

Printer Friendly Version

Tweet
Pin It

Ingredients:

For the dill sour cream:

1 cup (8 oz./250 g) sour cream
2 tsp. Dijon mustard
3 Tbs. minced fresh dill
Kosher salt

For the schnitzel:

1/4 cup (1 oz./30 g) all-purpose flour
Kosher salt and freshly ground pepper
2 eggs
2 tsp. Dijon mustard
1 cup (1 1/2 oz./45 g) panko
2 boneless pork chops, about 1 1/2 lb. (750 g) total
Canola oil spray

For the salad:

1 head frisée, torn into bite-size pieces
1 fennel bulb, trimmed, cored and thinly sliced on a mandoline
8 radishes, thinly sliced on a mandoline
Extra-virgin olive oil as needed
Fresh lemon juice as needed
Kosher salt and freshly ground pepper

Directions:

To prepare the dill sour cream, in a bowl, stir together the sour cream, mustard and dill. Season to taste with salt. Set aside.

To prepare the schnitzel, preheat an air fryer to 400°F (200°C) for at least 5 minutes or according to the manufacturer’s instructions.

In a shallow bowl, stir together the flour, 1 tsp. salt and a few grindings of pepper. In another shallow bowl, whisk together the eggs, mustard and 1/4 tsp. salt. In a third shallow bowl, stir together the panko, 1/4 tsp. salt and several grindings of pepper.

Cut the pork chops in half horizontally. One at a time, place a pork chop half between 2 sheets of plastic wrap and pound with a meat pounder until flattened to an even thickness of about 1/8 inch (3 mm). Repeat with the remaining pork chops.

Set a wire rack in a baking sheet. One at a time, dredge the cutlets in the flour, shaking off any excess. Dip in the egg mixture, coating both sides and letting any excess drip back into the bowl, then coat on both sides with the panko. Place on the wire rack.

Spray the fry basket with canola oil spray, then spray 2 of the breaded pork cutlets on both sides with oil. Place in the fry basket and insert into the air fryer. Cook until the cutlets are deeply golden and crispy, about 12 minutes, flipping once halfway through. Transfer to a plate and cover with aluminum foil. Repeat to cook the remaining cutlets.

Meanwhile, make the salad: In a bowl, toss together the frisée, fennel and radishes. Add a drizzle of olive oil and a big squeeze of lemon juice and toss again. Season to taste with salt and pepper.

Serve the schnitzel with the dill sour cream and the salad alongside. Serves 4.

Williams Sonoma Test Kitchen