Vortex Plus - Honey Dijon Pork Schnitzel
Vortex Plus - Honey Dijon Pork Schnitzel
| By : |
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Servings |
4 servings
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Ingredients
- 2 tbsp freshly squeezed lemon juice 30 mL
- 1 tbsp liquid honey 15 mL
- 1 tbsp Dijon mustard 15 mL
- 2/3 cup dry seasoned bread crumbs 150 mL
- 1/4 cup grated parmesan cheese 60 mL
- 1/2 tsp salt 2 mL
- 1/4 tsp freshly ground black pepper 1 mL
- 1 lb boneless pork chops pounded thin, 500 g
- sauerkraut warmed
- Nonstick cooking spray
Ingredients
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Instructions
- In a bowl, combine lemon juice, honey and mustard. In a shallow bowl, combine bread crumbs, cheese, salt and black pepper. Dip pork into lemon juice mixture, then into breadcrumbs, and lay on two cooking trays. Spray pork schnitzels on both sides with cooking spray.
- Place drip pan in the bottom of the cooking chamber. Using the display panel, select Air Fry, adjust Temperature to 375°F (190°C) and set Time to
12 minutes. Press Start. Preheat Vortex until display indicates Add Food. - If using one tray, slide cooking tray into middle position. When display indicates Turn Food, turn schnitzel over. If using two trays, slide them into middle and bottom positions. When display indicates Turn Food, turn schnitzels over and switch bottom tray to top position and middle tray to bottom position.
- Cook until lightly browned, internal cooked temperature indicates 160°F (71°C) when measured with a meat thermometer and meat is no longer pink inside. Let rest for 5 minutes before serving. Serve with warm sauerkraut.
Recipe 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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