Recipes
Honey Dijon Pork Schnitzel
4 servings
30-60 min
Easy
INSTRUCTIONS
- In a bowl, combine the lemon juice, honey and mustard. In a shallow bowl, combine the bread crumbs, cheese, salt and black pepper. Dip the pork into the lemon juice mixture, then into the breadcrumbs, and lay the pork out on two cooking trays. Spray the pork on both sides with cooking spray.
- Place the drip pan in the bottom of the cooking chamber. Using the display panel, select Air Fry, adjust the temperature to 375°F / 190°C and set the time to 12 minutes. Press Start. Preheat the Vortex until its display indicates Add Food.
- If using one tray, slide the cooking tray into the middle position. When the display indicates Turn Food, turn the schnitzel over. If using two trays, slide them into the middle and bottom positions. When the display indicates Turn Food, turn the schnitzels over and switch the bottom tray to the top position and the middle tray to the bottom position.
- Cook until lightly browned, and the internal cooked temperature indicates 160°F / 71°C when measured with a meat thermometer. Make sure the meat is no longer pink inside. Let the schnitzel rest for 5 minutes before serving. Serve with warm sauerkraut.
Notes
Tips, It’s important to lightly spray the schnitzel with oil before cooking to ensure you get a nice golden color. , I used boneless center-cut pork chops, but you can also use slices of pork tenderloin. Pound to about 1⁄4-inch (0.5 cm) thick. Don’t pound them too thin, or they will dry out in cooking. , For a gluten-free alternative, substitute ground pork rinds in place of the panko or use gluten-free panko bread crumbs instead.
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About the chef
Donna-Marie Pye
Growing up in Whitby, Ontario, Donna-Marie Pye was introduced to great food at an early age. Memories of summers spent putting up beans, corn, peaches and tomatoes with her mother and sisters, picking and selling strawberries at a roadside country stand, catching fish off the east coast of Canada and cooking over campfires on family camping trips created Pye’s appreciation for unfussy, flavorful food. Pye’s straightforward style and easy-going manner are illustrated by her heartfelt belief that cooking is easy and anyone can do it. All anybody needs are a few tips and tricks, a handful of well-tested recipes and some time-saving cooking tools, all of which is offered at her and collaborator Maria Burjoski's cooking school and kitchen supply store, Relish Cooking Studio, with sincerity and humility. Pye is a Professional Home Economist (P.H.Ec) and holds a Bachelor in Applied Science in Food and Nutrition from Ryerson University, a diploma in Public Relations from York University and has taken cooking courses around the world. She is the best-selling author of four cookbooks including The Best Family Slow Cooker Recipes, 300 Slow Cooker Favorites and 300 Slow Cooker Winners. Her cookbook "The Essential Vortex Air Fryer Cookbook" was released in November 2020, and her newest slow cooker cookbook "Today's Everyday Slow Cooker" was released in March 2021. She is also a busy wife and mother to two grown and almost-gone children, daughter Darcy & son Jack.
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