This recipe is adapted from Tupelo Honey Cafe: New Southern Flavors From The Blue Ridge Mountains. It was so much fun turning this recipe into an air-fryer recipe and the outcome was quite delicious.
Air-Fried Pork Schnitzel with Mushroom Gravy (makes 4 servings)
For the pork
- 3/4 cup shelled, roasted, salted pistachios
- 3/4 cup bread crumbs
- 1/2 teaspoon black pepper
- 2 large eggs
- 4 center-cut pork chops
For the mushroom gravy
- 1 tablespoon olive oil
- 1/2 cup diced pancetta
- 8 ounces sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
To Make It
In a food processor, combine the pistachios, bread crumbs, and pepper. Process until the pistachios are finely chopped (but not ground). Transfer to a large plate.
Whisk the eggs in a shallow bowl.
Coat both sides of each pork chop in the egg mixture and then in the pistachio mixture.
Place the pork chops in the air-fryer. Spray generously with cooking spray. Air-fry at 400 degrees for 18-20 minutes. After 10 minutes, turn the pork chops over. Spray generously with cooking spray and continue air-frying until the pork is cooked through.
While the pork is air-frying, heat the olive oil in a large skillet over medium-high heat. Add the pancetta and cook until it starts to crisp (about 4-5 minutes). Add the mushrooms and cook until tender (about 4-5 minutes), stirring frequently. Add the butter. Once the butter is melted, add the flour and cook for 1 minute. Add the chicken broth and cook, stirring frequently, until the gravy has thickened (about 4-5 minutes).
Serve pork chops topped with gravy.