Air-Fryer Pork Cutlets: A Quick, Crispy Treat

Making boneless pork cutlets in an air fryer is a quick and easy way to get a delicious, juicy, and tender weeknight dinner on the table in less than 15 minutes. The air fryer is perfect for cooking cutlets as their thinness means they cook quickly and evenly. The key to getting the perfect cutlet is to ensure the meat is of an even thickness and that it is not overcooked.

How to season boneless pork cutlets

Boneless pork cutlets are a great option for a quick and easy weeknight dinner. They are versatile, juicy, and tender. Here is a step-by-step guide on how to season and prepare boneless pork cutlets in an air fryer:

Step 1: Prepare the Pork Cutlets

Start by placing a piece of plastic wrap or parchment paper on your work surface. Place the boneless pork cutlets on top and cover with another layer of plastic wrap or parchment paper. Use a mallet to pound the cutlets to an even thickness of about 1/4 inch. This step ensures even cooking and helps create a tender texture.

Step 2: Gather Your Seasonings and Dredging Ingredients

For a simple and classic seasoning mixture, you will need:

• Salt
• Pepper
• Garlic powder
• Paprika

You can also add other spices like red pepper flakes, dried basil, oregano, onion powder, or chili powder to suit your taste preferences.

In addition to the seasonings, you will need the following ingredients for the dredging process:

• Flour
• Eggs
• Breadcrumbs (regular or panko)
• Olive oil

Step 3: Season the Pork Cutlets

Coat both sides of each pork cutlet with olive oil. This helps the seasonings stick to the meat and adds a slight crispness. Then, sprinkle the seasonings generously on both sides of the cutlets. Use your hands to rub the spices evenly into the meat.

Step 4: Dredge the Pork Cutlets

Set up three shallow dishes or pans for the dredging process. In the first dish, place the flour. In the second dish, whisk an egg. In the third dish, combine the breadcrumbs and olive oil, mixing well.

Start by dredging the cutlet in the flour, making sure to coat both sides evenly. Then, dip the cutlet into the egg, ensuring it is fully coated. Finally, coat the cutlet with the breadcrumb mixture, using your fingers to press the crumbs gently into the meat. Repeat this process for each cutlet.

Step 5: Cook the Pork Cutlets in the Air Fryer

Preheat your air fryer to 360-400°F. Place the breaded pork cutlets in the air fryer basket in a single layer, making sure they don't overlap. Cook for about 9-12 minutes, flipping the cutlets halfway through the cooking time to ensure even browning.

The pork cutlets are done when they reach an internal temperature of 145°F. Remove them from the air fryer and let them rest for a few minutes before serving.

Tips for Perfectly Seasoned and Cooked Pork Cutlets:

• Don't skip the flour step in the dredging process, as it helps the other ingredients adhere to the meat.
• Ensure the meat is pounded to an even thickness for even cooking.
• Don't overcrowd the air fryer basket; cook in batches if necessary.
• Always flip the cutlets halfway through the cooking time for even browning.
• Let the pork cutlets rest for about 10 minutes after cooking to allow the juices to settle.

How to bread boneless pork cutlets

The dredging process involves coating the cutlets in flour, eggs, and breadcrumbs. You will need three shallow dishes for this process, such as cake pans or pie tins.

First, dredge the cutlet in flour. This step is important as it helps the other ingredients stick to the meat. Next, dip the cutlet in the egg, ensuring both sides are coated. Finally, coat the cutlet in breadcrumbs. When cooking in an air fryer, include oil in the breadcrumb mixture to create a lighter texture and even browning.

You can also season the breadcrumbs with dried basil, oregano, salt, garlic, and smoked paprika for extra flavour.

How long to cook boneless pork cutlets in an air fryer

The cooking time for boneless pork cutlets in an air fryer depends on the thickness of the cutlets and the temperature of the air fryer.

For cutlets that are 1/4-inch thick, cook at 360˚F for 9 minutes, turning halfway through.

For cutlets that are 1-inch thick, cook at 400˚F for 12 minutes, flipping halfway through.

For cutlets that are 1/2-inch thick, cook at 400˚F for 8-10 minutes, flipping halfway through.

For cutlets that are 3/4-inch thick, cook at 400˚F for 12 minutes, flipping halfway through.

It is important to note that the cooking time may vary depending on the model of the air fryer and the desired level of doneness. It is recommended to use a meat thermometer to check the internal temperature of the pork, which should reach 145˚F for food safety.

What to serve with boneless pork cutlets

There are many side dishes that can accompany boneless pork cutlets. Here are some ideas:

Salads

A refreshing jicama slaw or a Brussels sprout salad can be a great light option to balance out the fried cutlets.

Rice

Cilantro lime cauliflower rice or Mexican rice can add a tasty twist to the meal.

Vegetables

Roasted potatoes with skins, air fryer roasted broccoli, or quick red cabbage sauerkraut can add some extra colour and nutrition to your plate.

Pasta

For a more filling option, serve the cutlets with a pasta dish, such as penne in a tomato-based sauce.

Noodles

Buttered noodles will give an Eastern European flair to your meal.

Classic Diner Options

For a classic diner-style meal, serve the cutlets with French fries.

How to store and reheat boneless pork cutlet leftovers

Leftover boneless pork cutlets should be placed in the refrigerator within two hours, well wrapped or stored in an airtight container. The FDA recommends that leftovers are consumed within a week to avoid foodborne illness. Leftovers can be kept in the coldest part of the fridge, usually the back, for up to five days. If you don't plan on eating the leftovers within this time frame, it's best to store them in the freezer. Wrap the cutlets well and place them in freezer bags; they can be stored for up to three months.

When reheating breaded pork cutlets, it is best to use a hot oven to prevent the meat from drying out. Preheat the oven to 425°Fahrenheit. Line a baking sheet with aluminium foil and lightly brush it with vegetable oil or cooking spray. Place the cutlets on the foil and cover them with another layer of foil. Heat the cutlets for eight minutes, then flip them over, reseal with foil, and heat for another 10 minutes. Remove the foil and allow the cutlets to rest for five minutes before serving.

Alternatively, you can reheat the pork cutlets in the oven at a lower temperature of 350°Fahrenheit. Place the leftovers in a glass baking dish, adding one tablespoon of liquid per cutlet, and cover the dish tightly with foil. Heat for around 30 minutes, until the cutlets are heated through.

If your leftovers are already dry, try slicing the pork thinly and cooking it in a pan with butter or olive oil, along with a flavourful liquid such as broth or soy sauce.

Frequently asked questions