Air Fryer Pork Schnitzel Food

AIR-FRYER PORK SCHNITZEL

Steps:

• Preheat air fryer to 375°. In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk egg and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., Place pork in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer. Remove to a serving plate; keep warm., Meanwhile, in a small saucepan, whisk flour and broth until smooth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.

AIR FRYER PORK SCHNIZEL

Steps:

• Pat pork dry, and cut any large pieces in half. Season with salt on both sides.
• Place breadcrumbs in a large shallow bowl.
• Add flour to another large bowl, place pork in flour and toss to coat.
• Add egg to the bowl with the pork, split the yolk, and toss to coat.
• Preheat air fryer to 360°F (180°C).
• Place each piece of pork schnitzel into the breadcrumbs, and turn to coat thoroughly. Transfer to a plate, and press the panko crumbs onto the pork to help them stick.
• Place pork schnitzels in air fryer basket [Note 1]. Ensure they are not touching. You may need to cook the schnitzels in batches depending on the size of your air fryer.
• Air fry pork schnitzels until golden brown and cooked through [Note 2]. This will take approximately 7-10 minutes. Carefully turn the schnitzels halfway through the cooking time if required for your air fryer [Note 3].

PORK SCHNITZEL

Steps:

• Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
• Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
• Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
• Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.

AIR FRYER ESSENTIALS: PORK SCHNITZEL W/LEMON SAUCE

Steps:

• PREP/PREPARE
• You will need an air fryer, or convection oven to make this recipe.
• Air Fryer Must Have Air fryers are amazing; however, the one "must have" item you need is an oil mister. Full Stop. The secret to getting that crispy "deep-fried" crust in an air fryer is to gently mist the foods with a bit of oil. In the case of this recipe, I misted one side of the breaded pork when placing them into the air fryer and misted the other side after turning them over. As you can see from the photos, they came out perfect.
• Breadcrumbs I am using panko breadcrumbs for this recipe; however, use whatever you have on hand. You could even make your own out of stale bread.
• Gather your ingredients (mise en place).
• Use a very sharp knife to butterfly the porkchop, and then WHACK the two pieces with a meat mallet, or bottom of a cast iron skillet to an even 1/4-inch (0.6cm) thickness. WHACK, WHACK, WHACK...
• Preheat the air fryer to 400f/205c.
• Add the dry spices together in a bowl, then add about a third to the flour, a third to the whisked eggs, and a third to the breadcrumbs.
• Add the seasoned flour, eggs, and breadcrumbs into three breading trays, or pie plates. Use whatever you have.
• First coat the pork with the flour.
• Knock off the excess and coat with the eggs.
• Finally, coat with the breadcrumbs.
• Spray a bit of oil on the basket grill and gently place the breaded pork inside. Then mist the tops of the chops with oil.
• Air fry for 6 - 7 minutes, then carefully turn them over, mist with oil, and continue to fry for 6 - 7 minutes, or until nice and golden brown.
• THE LEMON SAUCE If you are doing the lemon sauce, it can be easily made while the pork is in the air fryer. Melt the butter in a small heavy saucepan over medium heat Add the onions and sauté until softened, about 2 - 3 minutes. Add the wine and cook until the wine almost evaporates completely, about 2 - 3 minutes. Add the lemon juice and chicken stock, then raise the heat and bring it to a boil. Boil, stirring continually, until the sauce reduces slightly and begins to thicken, about 2 - 3 minutes. Add the cream and reduce the heat to a simmer. Continue to simmer and stir until the sauce further thickens, about 2 - 3 minutes. If you time it correctly, the sauce should be ready at the same time the schnitzel is coming out of the air fryer.
• PLATE/PRESENT
• Serve immediately with your favorite sides, drizzled with that awesome lemon sauce. Enjoy.
• Keep the faith, and keep cooking.

PORK SCHNITZEL

Steps:

• Pound pork to 1/4 to 1/8" thick.
• Mix 1st amount of flour with seasoned salt& pepper.
• Mix egg and milk.
• Mix the bread crumbs and paprika.
• Coat meat with flour, then dip in egg mixture and then the bread crumb mixture.
• Allow to set on a wire rack for 10 mins.
• Brown quickly on both sides in shortening in a large skillet.
• (about 2 to 3 mins per side) Remove from pan and keep warm.
• Pour broth into skillet, scraping to loosen crusty drippings.
• Blend the flour and dillweed into the sour cream.
• Stir mixture into the broth.
• Cook and stir until mixture is thickened; do not boil.
• Serve with pork.

AIR FRYER WIENER SCHNITZEL

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place veal on a clean work surface and sprinkle with lemon juice, salt, and pepper.
• Place flour in a flat dish. Beat egg and parsley together in a second dish. Place bread crumbs in a third dish. Dredge each veal cutlet first in flour, then in egg-parsley mixture, followed by bread crumbs, pressing down so that bread crumbs adhere.
• Spray the basket of the air fryer with nonstick cooking spray. Place breaded veal cutlets into the basket, making sure not to overcrowd. Spray the tops with nonstick cooking spray.
• Cook for 5 minutes. Flip, spray any chalky spots with nonstick cooking spray, and cook for 5 minutes longer. Repeat with remaining veal. Serve with lemon wedges.

CRISPY PORK SCHNITZEL

Steps:

• Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
• Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
• Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
• Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
• Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
• Serve the cutlets with the sauce, and lemon slices if you like.