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

Ingredients : 

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
1 cup chicken stock
1½ tablespoons cornstarch
¹⁄₃ cup sour cream
1½ tablespoons chopped fresh dill
½ cup flour
1½ teaspoons salt
Salt and ground black pepper, to taste

Directions : 

1. Combine the flour with salt and black pepper in a large bowl. Stir to fully combine. Egg and milk are
combined in a second bowl using a whisk. In a third bowl, combine the bread crumbs and the paprika.
2. The pork chops should be dredged in the basin of flour, then the bowl of egg milk, and then the bowl of
bread crumbs. Press to coat evenly. Remove any excess.
3. Coat the pork chop on all sides with olive oil and butter, then place it in the basket.
4. Place the basket of the air fryer in Rack Position 2, select Air Fry, set the temperature to 400 degrees
Fahrenheit (205 degrees Celsius), and set the timer for four minutes.
5. After two minutes, the pizza should be removed from the oven. Flip the pork. Place the dish back in the
oven and finish cooking.
6. The pork chop should be golden brown and crunchy when done cooking.
7. In the interim, bring the chicken stock and cornstarch to a boil over medium heat in a small saucepan.
Simmer for 2 more minutes.
8. Stir in the sour cream, fresh dill, salt, and black pepper after removing the pan from the heat.
9. Remove the schnitzels from the oven and baste them with a sour cream and dill mixture. Citrus wedges are squeezed over the dish and served in slices.