Pork Panko Breadcrumbs by Mrs. Keto – 0g Carb Pork Crackling Crumbs | High Protein, Gluten Free | Pork Crunch Coating for Fried Chicken | 250g

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Place the onion and milk in a food processor and blend until smooth. Stir in the garlic powder and salt. Pour over the tenderised pork and refrigerate for 30 minutes. Traditional breadcrumbs are finer and crumblier. They produce a denser and more flavorful coating, with a more compact and softer texture. When NOT to use panko Breading process. I usually use one hand to coat the pork in flour and dip in the egg, keeping the other hand dry to coat each pork chop in the panko mixture and transfer to the air fryer. If you use the same hand, your fingers will get clumpy with egg and panko crumbs. So you’ll want to use breadcrumbs instead of panko in recipes like meatballs, meatloaf or stuffing, for example.

For traditional bread crumbs– Add the pork rinds in a high speed blender and blend several times until mostly fine in texture. Some of my other favorite pork recipes to cook in an air fryer are: air fryer pork roast, air fryer pork chops, air fryer pork steaks, and air fryer pork tenderloin. Scroll down for the printable recipe card for this air fryer pork schnitzel recipe, or read on for all the details. IngredientsPlace 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). Heat the oil in a large frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. Take care: hot oil can be dangerous so don’t leave the pan unattended. Add 2 of the schnitzels to the pan and fry for 2–3 minutes on each side, or until the pork is cooked through and the coating is crisp and golden brown.

Process shots: lay cling film over pork (photo 1), pound until thin (photo 2), season (photo 3), dredge in seasoned flour (photo 4), dredge through beaten eggs (photo 5), coat in seasoned Panko breadcrumbs (photo 6). Panko crumbs –This is the outer breading for the pork. I used white panko crumbs for the crispy breading, but you can also use whole wheat.Spray with oil. To get the breading golden brown and crispy, you’ll want to lightly spray each side of the breaded cutlets with oil. Oil - Use a neutral oil with a high burn point like vegetable, sunflower oil, or canola oil. Olive oil is not suitable for frying. Air fry on 400F for 5 minutes. Flip the pork over, spray the tops and air fry for another 3-5 minutes. You can find them made fresh, often at fairs or by the roadside, or even in microwavable bags to “pop” the pork rinds yourself.

Cover each piece of pork in a light coating of flour, dip it in the egg (let any excess egg drip off) and then coat it in the panko crumb mixture. (Use your fingers to lightly press the crumbs into the surface of the pork). Alongside using Panko, you’re going to want to shallow fry the schnitzel to get it extra crispy. This is a really simple step, but here’s a couple of tips to help you along the way: Remove them from the pan and set aside on a warmed plate lined with kitchen paper. Keep them warm while you cook the other 2 schnitzels. I find they’re at their crispiest/juiciest when made fresh, but you can store leftovers and reheat. Tightly cover in the fridge or freezer and reheat in the oven (more on this in the recipe card notes). What to serve with Schnitzel? Oil -Use a neutral oil with a high burn point like vegetable, sunflower oil, or canola oil. Olive oil is not suitable for frying.Japanese panko (and this keto pork panko) and traditional breadcrumbs can be used interchangeably for breading, with delicious crispy results. But they have some differences: You can also use a smaller food processor or a food chopper which is a similar small appliance with the same style of large blades. But you’ll need to do it in batches. Blender or magic bullet Put the pork rinds inside a sturdy Ziploc bag or freezer bag, remove as much of the air from the bag as you can and close it. Although I do highly recommend serving schnitzel with a sauce, you can skip this part if you wish 🙂 I like to grind mine as fine as I can, so a 2.5 oz (70 grams) bag of pork rinds turns into a bit less, about 1 3/4 cups.

A crucial step is pounding the meat until it’s nice and thin. Just lay over cling film and bash with a rolling pin, mallet or even a heavy pan! Schnitzels are typically quite thin so feel free to give it a good bashing, but not so much it breaks apart. Pounding the meat will not only decrease cooking time, but with also tenderize it. Panko, of course. I have a plethora of recipes that use this fabulous keto bread crumb substitute. Some of my favorites include- When the rinds are fairly broken down, start rolling the pin to get the crumb size evened out and as small as you want it to be. How much pork rinds for a cup of pork pankoFlip the pork.Make sure you turn the pork chops over after 5 minutes of air frying to ensure they cook and brown evenly. Each ounce (~30 grams) of pork rinds will produce nearly 1 cup of pork panko, depending on how fine you’ll grind them.