A Perfect Pantry

INGREDIENTS

• 1 egg
• ½ cup milk
• 1 cup panko bread crumbs
• ¼ bunch thyme, chopped
• 1 tbsp parmesan cheese grated
• 1 lemon, zested
• Pinch salt
• Pinch pepper
• 2 pork cutlets
• ½ cup plain flour
• 100g semi-dried tomatoes
• 1 tbsp olive oil
• 1 tsp pine nuts
• 6 basil leaves

DIRECTIONS

1. Whisk the egg and milk in a shallow bowl; set aside.
2. Combine bread crumbs, thyme, parmesan, lemon zest, salt and pepper into a large, flat plate.
3. Coat the pork in the flour followed by the egg wash and then into the bread crumbs, making sure to coat evenly. Repeat with the second pork cutlet.
4. Preheat the air frying oven to 180°C and turn the timer dial to 5 minutes.
5. Lightly spray the basket of the air frying oven with canola oil spray.
6. Once the 'HEATING' light goes off, turn the timer dial to 20 minutes. Place the pork into the Air Chef air frying basket and allow to cook until golden and crisp.
7. To make the pesto, place semidried tomatoes, oil, pine nuts and basil into a food processor or stick blender and mix together until desired texture is reached. About 20 seconds.
8. Serve pork with the pesto and a mixed leaf salad.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Air Chef Air Frying Oven