Air Fryer Recipe
Chimichurri Air-Fried Pork Cutlets
A well-cooked pork cutlet should have a crisp crumb and juicy centre, and the air fryer excels at achieving this balance. The fast convection dries the breadcrumb surface while allowing the pork fat to render gently, avoiding a greasy coating.
Ingredients
- 4 pork cutlets or boneless pork loin steaks, about 150–175g each and 1.5–2cm thick
- 1 tsp fine sea salt, divided
- ½ tsp freshly ground black pepper
- 1 tbsp olive oil, plus 1 tsp for the chimichurri crumb
- 80g panko breadcrumbs
- 25g flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 2 garlic cloves, finely grated or crushed
- ½ tsp dried chilli flakes
- 1 tsp lemon zest
- 1 tbsp red wine vinegar
- 1 medium egg
- 1 tbsp Dijon mustard
- 35g plain flour
- Olive oil spray, or 1 tbsp olive oil for brushing
Method
- Take the pork from the fridge 20 minutes before cooking, then pat both sides very dry with kitchen paper. Season with ½ tsp salt and the black pepper.
- If the cutlets are uneven, place them between two sheets of baking paper and gently bash the thickest part until each piece is an even 1.5–2cm.
- Make the chimichurri crumb by mixing the panko, parsley, oregano, garlic, chilli flakes, lemon zest, remaining ½ tsp salt and 1 tsp olive oil in a shallow bowl. Rub the mixture between your fingers so the oil lightly coats the crumbs.
- Put the flour in a second shallow bowl. In a third bowl, whisk the egg with the Dijon mustard and red wine vinegar until smooth.
- Coat each cutlet first in flour, shaking off the excess, then dip in the egg mixture, letting the surplus drip back into the bowl. Press firmly into the chimichurri crumb on both sides and around the edges.
- Rest the crumbed cutlets on a wire rack for 8–10 minutes while the air fryer preheats to 190°C.
- Lightly spray or brush the crisper plate with oil. Place the cutlets in a single layer, leaving at least 1cm between them. Spray the tops lightly with oil.
- Air fry at 190°C for 5 minutes, then turn carefully with tongs. Spray any dry-looking crumbs on the second side and cook for a further 4–6 minutes, depending on thickness.
- Check the thickest part with a meat thermometer. Aim for 68°C before resting; carry-over heat should take the pork to about 70°C.
- Rest the cutlets on a rack, not a plate, for 5 minutes. Spoon over a little fresh chimichurri if using, but do it at the table rather than in the basket.
Nutrition
Calories: 250
