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Chill until ready to use. Preheat air fryer to 360 degrees F. Pat the pork dry, then generously season with salt and pepper. Set up an assembly line of 3 bowls, each with coconut flour, whisked egg, and pork panko. Working one at a time, dredge each pork chop into coconut flour, dip into egg, then dredge in pork panko.
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Repeat with the remaining cutlets. Working in batches if necessary, place the breaded pork cutlets in the air fryer basket without overlapping. Set the temperature to 360˚F and cook for 9 minutes. Turn cutlets over half-way through the cooking time. Remove from air fryer basket and keep warm in a pre-heated 185˚F oven.
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For a second time, dredge the meat in flour and remove excess flour. Next, dip in the whisked egg. Let excess drip off. Lastly, coat with panko crumbs. Coat generously with the panko crumbs. Preheat the air fryer to 325ºF and cook for 7 minutes. Next, increase the heat to 375ºF and flip and cook for 4 minutes.
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Preheat the air fryer to 400°F. In a shallow dish, mix together flour, salt, black pepper, and paprika. In another shallow dish, beat eggs. Spread breadcrumbs in a third shallow dish. Coat each pork cutlet in the flour mixture, shaking off any excess. Dip each pork cutlet in egg mixture, being sure to coat completely.
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Sprinkle pork cutlets with lemon pepper and salt. Dip pork cutlets in cornstarch, then in egg mixture, and then in Panko coating. Spray both sides with nonstick cooking spray. Step 4. Fry at 390 F (195 C) for 3 minutes. Flip the cutlets over, spraying both sides, and continue frying for a further 5 minutes, or until well done. Step 5. Serve hot.
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Combine Parmesan cheese, paprika, garlic powder, salt, parsley, and pepper in a flat shallow dish; mix well. Coat each pork chop with olive oil. Dredge both sides of each chop in the Parmesan mixture and set on a plate. Place 2 chops in the basket of the air fryer and cook for 10 minutes; flipping halfway through cook time.
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In a bowl, whisk together the soy sauce, honey, Dijon mustard, minced garlic, paprika, dried thyme, salt, and pepper. Place the pork cutlets in a shallow dish or a resealable plastic bag. Pour the marinade over the pork, ensuring each cutlet is coated. Massage the marinade into the meat gently.
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Start by seasoning the pork cutlets with paprika, salt, and pepper on both sides. Lightly pound the cutlets with the smooth side of a meat tenderizer to thin them out. Coat each side of a cutlet with flour and then the egg wash and then the panko bread crumbs. Preheat the air fryer to 375. Put one cutlet in the air fryer and spray with cooking oil.
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Add the prepared bread crumbs, beaten eggs, and flour to 3 separate bowls. To bread the pork chops, start by first coating them in flour, followed by the egg, then the bread crumbs. Gently press the pork chops into the bread crumbs to ensure an even coating.
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Then season the pork cutlets with salt and pepper. Next, preheat your air fryer to 400°F. In the meantime, prepare the breading for the cutlets. You can use a mixture of flour, egg, and breadcrumbs to create a crispy crust. Dip each pork cutlet in the flour, then in the beaten egg, and finally in the breadcrumbs.
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Pork cutlets are a good source of protein, vitamin B6, niacin, and phosphorus. However, deep-frying them with breading adds unnecessary calories and fat, which can negate the nutritional value. When cooked in an air fryer without breading, pork cutlets retain their nutritional value while being lower in calories and fat.
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While the air fryer is heating up, season the pork cutlets with your favorite spices and seasonings. Once the air fryer is preheated, place the seasoned pork cutlets in a single layer in the air fryer basket. Cook the pork cutlets for 10-12 minutes, flipping them halfway through the cooking time to ensure that they cook evenly on both sides.
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Cooking in the Air Fryer. Preheat the air fryer to 400°F and lightly grease the basket with cooking spray. Place the prepared pork cutlets in a single layer in the air fryer basket, making sure not to overcrowd them. Cook for 10-12 minutes, flipping the cutlets halfway through the cooking time. The pork cutlets are ready when they are golden.
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Place the pork cutlets in a single layer in the air fryer basket and lightly spray the tops with oil. (Depending on the size of your air fryer, you may need to air fry in two batches). Air fry on 400F for 5 minutes. Flip the pork over, spray the tops and air fry for another 3-5 minutes.
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Dip pork in the egg/flour batter, making sure both sides are well coated. Dip battered pork in the (cooled down) toasted panko, firmly pressing panko into the sides. Preheat air fryer to 360 degrees F. Place in basket, spray with oil spray, and air fry at 360 degrees for 15-20 minutes, depending on how thick your pork cutlet is.
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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 145 degrees Fahrenheit. Meanwhile, prepare the honey dijon dipping sauce, but stirring all of the ingredients together. Serve the cooked pork with the sauce.