This pork schnitzel is a great way to get some use out of your air-fryer—and avoid the excess oil in this pub classic!
Serves 4
45 minutes
Ingredients
- 1 pork loin, sliced into 2cm thick steaks
- 6 tbs olive oil
- 1 cup panko breadcrumbs
- 2 cups Parmesan cheese, grated
- 3 cups romaine lettuce
- 2 pears, cored and sliced
- ½ cup pistachios, roasted
- ½ cup pepitas, roasted
- ½ cup pomegranate seeds
- 1 cup Greek yogurt
- 2 tbs sweet chilli sauce
- 2 tbs pomegranate juice
- 2 tbs mayonnaise
- 1 tbs apple cider vinegar
- 1 tbs lemon juice
- 1 tsp Worcestershire sauce
- Salt and pepper, to season
Method
1
Using a meat mallet, flatten the pork steaks until 1cm thick. Pat dry with a paper towel and brush both sides with olive oil.
2
Combine breadcrumbs, Parmesan, salt and pepper in a large bowl. Dip each pork steak into the breadcrumb mixture and coat both sides.
3
Add the pork to the basket of the air fryer in a single layer. Cook at 200°C for 15 minutes, flipping the steaks over halfway.
4
Combine Greek yogurt, sweet chilli sauce, pomegranate juice, mayonnaise, apple cider vinegar, lemon juice, Worcestershire sauce and salt and pepper in a small bowl to make the dressing.
5
Combine romaine, pears, pistachios, pepitas, and pomegranate seeds in a medium bowl to make the salad.
6
Pour dressing mixture over salad and serve with schnitzels.
