Vortex Plus – Honey Dijon Pork Schnitzel
This version of schnitzel is crazy delicious. The term schnitzel refers to the cooking method of pounding meat to tenderize it and then bread and fry it. The air fryer function creates a delicious browned crust with just a light spray of cooking oil.
Servings Prep Time
4servings 20minutes
Cook Time
12minutes
Servings Prep Time
4servings 20minutes
Cook Time
12minutes
Ingredients
  • 2tbsp freshly squeezed lemon juice30 mL
  • 1tbsp liquid honey15 mL
  • 1tbsp Dijon mustard15 mL
  • 2/3cup dry seasoned bread crumbs150 mL
  • 1/4cup grated parmesan cheese60 mL
  • 1/2tsp salt2 mL
  • 1/4tsp freshly ground black pepper1 mL
  • 1lb boneless pork chopspounded thin, 500 g
  • sauerkrautwarmed
  • Nonstick cooking spray
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.