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Thin pork loin cutlets in a crisp crumb, cooked in the air fryer with a spoonful of oil, with a sharp apple and cabbage slaw. Thin and crisp is easier to eat than a thick steak.
Check off ingredients as you go.
Contains gluten, milk, mustard, sulphites. Check the labels on packaged ingredients:
Lay each piece of pork between two sheets of baking paper and beat it with a rolling pin to an even 5 mm thickness. Cut each in half and season with salt.
Mix 30 g of the Greek yoghurt with 5 g of the Dijon mustard in a shallow dish, and mix the breadcrumbs with the paprika in a second. Coat each piece of pork thinly in the mustard yoghurt, then press it into the breadcrumbs on both sides.
Heat the air fryer to 200°C / 400°F. Brush or spray both sides of the schnitzels with the oil, lay them in the basket in a single layer, in two batches if needed, and cook for 8 to 10 minutes, turning halfway, until deep golden. Rest them for 3 minutes. In an oven, bake on a rack over a tray at 220°C / 425°F (200°C fan) for 12 to 15 minutes.
Cooked when: 63°C / 145°F in the thickest part, then left to rest for 3 minutes. A food thermometer is the reliable way to tell.
While they cook, toss the cabbage and apple with the rest of the Greek yoghurt and Dijon mustard, the cider vinegar and the parsley.
Serve two schnitzels each with the slaw alongside.
Beat the pork to an even 5 mm. A loin steak is thicker at one edge than the other, and an uneven cutlet either scorches its crust at the thin end or leaves the thick end short of temperature; flattened evenly, the coating browns in the time the pork takes to cook.
One serving is Two small schnitzels with half the slaw. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Chicken breast instead of pork
Flatten it the same way. Cook it to 74°C / 165°F, the poultry endpoint.
Per serving: about 5 kcal less, about 2 g less protein, about 1 g less fat.
Pear instead of apple
Softer and sweeter in the slaw; use a firm one.
Per serving: about 5 kcal more, about the same protein, about the same fat.
Gluten-free breadcrumbs
They brown a little paler. Nutrition is not recalculated.
Allergens: Removes gluten. Check the label.
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
Pork loin is lean, and a thin crumb crust cooked with a spoonful of oil keeps the plate light, while the yoghurt in the coating and the slaw adds a little more protein.
| Energy | 405 kcal |
|---|---|
| Protein | 45 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Carbohydrate | 33 g |
| of which sugars | 14 g |
| Fibre | 6 g |
| Sodium | 400 mg |
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| pork loin steaks | 300 g | FDC 168263Pork, fresh, loin, center loin (chops), boneless, separable lean only, raw | 369 kcal | 71.3 g |
| Greek yoghurt | 100 g | FDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) | 59 kcal | 10.2 g |
| Dijon mustard | 15 g | FDC 2710085Mustard | 10 kcal | 0.6 g |
| dried breadcrumbs | 40 g | FDC 174928Bread, crumbs, dry, grated, plain | 158 kcal | 5.3 g |
| paprika | 1 g | FDC 171329Spices, paprika | 3 kcal | 0.2 g |
| rapeseed or other neutral oil | 9 g | FDC 172336Oil, canola | 81 kcal | 0.0 g |
| cabbage | 200 g | FDC 169975Cabbage, raw | 50 kcal | 2.6 g |
| apples | 150 g | FDC 171688Apples, raw, with skin (Includes foods for USDA's Food Distribution Program) | 78 kcal | 0.4 g |
| cider vinegar | 10 g | FDC 173469Vinegar, cider | 2 kcal | 0.0 g |
| parsley | 5 g | FDC 170416Parsley, fresh | 2 kcal | 0.1 g |
| Whole recipe | Divided by 2 | 813 kcal | 90.7 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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