Pork Schnitzel with Spicy Broccolini
Schnitzel (literally, “cutlet”) is an iconic dish of Austria and Germany made from a thinly pounded piece of meat that is breaded and pan-fried. Although wiener schnitzel (Viennese cutlet), made with veal, is the most popular version in Austria, in Germany you are more likely to be served schnitzel made with boneless pork loin. Here we use an air fryer for a healthier take on traditional pork schnitzel and serve it with spicy crisp-tender broccolini and lightly charred red onions.
Ingredients:
For the spicy broccolini and red onions:
- 1 red onion, sliced into 1/2-inch (12-mm) rounds
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 bunch broccolini, about 6 oz. (185 g), trimmed
- 3 garlic cloves, thinly sliced
- 1/2 red jalapeño chile, thinly sliced into rings
For the pork schnitzel:
- 1 egg
- 1 1/2 tsp. fresh lemon juice
- 1/2 cup (2 1/2 oz./75 g) all-purpose flour
- 3/4 cup (3 oz./90 g) fine dry bread crumbs
- Kosher salt and freshly ground pepper
- 2 boneless pork chops, about 3/4 lb. (375 g) total
- Smoked sweet paprika for sprinkling
- Olive oil or butter spray
- 1 lemon, cut into wedges
Directions:
Preheat a Breville Smart Oven Air Fry set to the “air fry” mode to 450°F (230°C). Preheat a Philips Air Fryer to 350°F (180°C).
To make the spicy broccolini and red onions, arrange the onion rounds in a single layer on a baking sheet. Drizzle with 1 Tbs. of the olive oil and season with 1/2 tsp. salt and pepper to taste. Spread the broccolini on a separate baking sheet and drizzle with the remaining 1 Tbs. olive oil. Add the garlic and jalapeño and toss to combine. Season with 1/2 tsp. salt.
Transfer the onions to the Breville Smart Oven Air Fry and cook until the onions are tender and charred lightly on the edges, about 18 minutes.
Meanwhile, in a shallow bowl, lightly beat the egg with the lemon juice until combined. Put the flour in a separate shallow bowl and put the bread crumbs in a third shallow bowl. Season both the flour and the bread crumbs lightly with salt and pepper.
One at time, put the pork chops between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch (6 mm) thick. Season the pork chops liberally on both sides with salt and pepper and sprinkle lightly with paprika.
When the onions are finished cooking, remove from the oven and cover to keep warm. Change the setting on the Breville Smart Oven Fry to “roast” and set the temperature to 425°F (220°C). Transfer the broccolini to the oven and roast until the stems are crisp-tender, about 20 minutes, stirring once about halfway through the cooking time.
While the broccolini is cooking, finish the pork schnitzel. Dip one of the pork chops in the flour, turning it to coat it evenly and then shaking off any excess. Dip into the egg mixture, letting any excess drip back into the bowl, then coat evenly in the bread crumb mixture. (You want the bread crumbs to cover the pork evenly, but don’t press the crumbs into the pork.) Leave the second remaining pork chop uncoated until you are ready to cook it.
Spray the coated pork chop on both sides with olive oil or butter spray. Place in the air fryer and cook until golden and crispy, about 10 minutes, flipping the pork chop and spraying with more olive oil or butter about halfway through the cooking time. Transfer to a wire rack and keep warm while dredging and cooking the second pork chop.
To serve, lightly sprinkle the pork chops with paprika and serve with the broccolini, onion and lemon wedges alongside. Serves 2.
Williams Sonoma Test Kitchen
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