1 lb boneless pork chops
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
3/4 cup panko breadcrumbs
Honey Dijon Dipping Sauce
2 tablespoons mayonnaise
2 teaspoon Dijon
1/2 teaspoon apple cider vinegar
2 teaspoon honey
dash of salt
2 tablespoon mayonnaise
2 teaspoon Dijon
1/2 teaspoon apple cider vinegar
2 teaspoon honey
Dash of salt
1. Between two layers of saran wrap, evenly pound the pork chops until they are 1/4 inch thick.
2. Add the flour, salt and pepper to a large plate and stir with a fork until well combined. In a medium bowl, whisk the two eggs. On a separate plate add the Panko breadcrumbs.
3. Dip each pork cutlet into the flour, shaking off any excess.
Then dip the floured pork into the egg wash. Finally, dip the pork into the breadcrumbs. Press meat into the breadcrumbs so there is a good coating.
4. Arrange the cutlets in the Airfryer and cook at 390 degrees Fahrenheit for 10-12 minutes, or until the pork reaches an internal temperature of 165 degrees Fahrenheit.
5. Meanwhile, prepare the honey Dijon dipping sauce, but stirring all of the ingredients together.
6. Serve the cooked pork with the sauce.
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