In a large bowl, toss the fingerling potatoes with vegetable oil and season with salt and pepper.

Transfer the potatoes to the air fryer and cook at 375°F until tender, 15 to 20 minutes, shaking the basket halfway through.

Transfer the potatoes to a cutting board and let them cool enough to handle.

Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls.

Dredge the pork cutlets in the flour, then the beaten eggs, and finally the panko breadcrumbs.

Season the breaded cutlets with salt and pepper.

Spray the breaded pork cutlets liberally with cooking spray.

Transfer 2 cutlets to the air fryer and cook at 375°F until the breading is golden brown, about 8 minutes.

Transfer the cooked cutlets to a plate and repeat with the remaining cutlets.

Slice the roasted potatoes into thick coins.

In a bowl, toss the warm potato slices with Greek yogurt, finely chopped fresh dill, sliced cucumber, minced garlic, and season with salt and pepper.

Divide the potato and cucumber salad between two plates.

Serve with the warm pork schnitzel, topped with additional chopped dill.