Air Fryer Breaded Pork Cutlet with Herb Butter

5 mins
10 mins
easy
2

Recipe by

Jeff Baker

Ingredients

for the pork
2 pork loin steaks
A little chicken schmaltz or light oil
A cup full of Flour
1 Egg beaten with a little milk
A cup full of Panko breadcrumbs mixed with 20g Freshly grated Parmesan & 1 tsp. sweet Paprika
Sea salt & pepper
Lemon to serve
for the butter
100g Sea salted butter (at room temperature)
Zest ½ lemon
Hand full herbs finely chopped (I used parsley, tarragon & chives)
1 clove garlic finely grated
Small pinch Cayenne pepper

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Introduction

This recipe is perfect for air fryer cooking, or simply shallow fry in chicken schmaltz or clarified butter until golden. I also use the same formula for breaded chicken fillets and again serve with herb butter and a squeeze of lemon.

Method

breaded pork cutlet with herb butter recipe ingredients

Start by batting the pork out with a meat hammer or rolling pin to approximately 1 cm thick.
Dredge the pork - first into the flour, then egg, then the breadcrumb and Parmesan mix.
Set the air fryer to 200°C, leave to heat up for 2 minutes, brush the liner with a little schmaltz, place the pork in laying flat and not touching and cook for 8 to 10 minutes turning half way through the cook time.

Start by batting the pork out with a meat hammer or rolling pin to approximately 1 cm thick.
Dredge the pork - first into the flour, then egg, then the breadcrumb and Parmesan mix.
To shallow fry in schmaltz or clarified butter cook over medium high heat turning once until golden brown, this will take 5 to 6 minutes in total.
Remove and drain on kitchen towel then season with sea salt.

Place the softened butter onto a clean board and chop through the herbs, garlic and lemon.
Season to taste with a pinch cayenne pepper.

I like to serve the cutlet with a simple green salad dressed in mustard vinaigrette, a little extra Parmesan and French fries, and a squeeze of lemon.