SERVES
4
INGREDIENTS
4 boneless pork loin chops
80g dried breadcrumbs
1 tbsp oil
20g grated parmesan
Handful of fresh sage leaves,
finely chopped
25g plain flour, seasoned
1 large egg, beaten
Vegetable oil spray
Salt and black pepper
METHOD
1.
Trim any fat from the pork chops and pat dry with kitchen
paper. Place the pork between two pieces of clingfilm and
bash with a rolling pin until about 1½cm thick all over. Season
with salt and pepper.
2.
Mix the breadcrumbs, oil, parmesan and chopped sage leaves
in a bowl and rub together to combine the oil with the dry
ingredients. Place the flour, egg and breadcrumb mixture into
three separate shallow bowls.
3.
Dust the pork in the flour, dip into the egg, then press into the
breadcrumb mixture. The pork should be fully coated in the
crumb.
4.
When ready to cook, spray the breaded pork fully with oil,
place on two air flow racks lined with parchment paper then
insert the racks on the top and middle shelves of the air fryer.
Set the automatic programme for cutlets, rotating the trays
halfway through cooking for even browning. The coating
should be crisp and golden and the pork piping hot. Extend
the cooking time if your chops are slightly thicker.
10 MINS
20 MINS
Tip
This recipe also
works really well as a
coating for chicken or
turkey breasts
PORK SCHNITZEL
21