Have I mentioned I love my air fryer? Didn’t think so (said with dripping sarcasm).

Here’s yet another way to utilize the oil free cooking method, to create super crispy pork.

And what’s a crispy pork cutlet without katsu sauce?

No idea, but I don’t want it.

Ingredients:

4 pork chops, pounded thin

1 cup casava flour

1/2 tsp salt

2 eggs

2 cups pork panko

2 Tbsp soy sauce

2 Tbs mirin

2 Tbsp worcestershire sauce

6 Tbsp ketchup

1 tsp dijon mustard

1 1/2 Tbsp kewpie mayo

1 Tbs siracha

Directions:

Preheat air fryer to 400 degrees.

Spray fryer with avocado oil.

Combine soy sauce, mirin, worcestershire, ketchup, mustard, mayo and siracha in a medium bowl. Set katsu sauce aside, to serve with cooked pork.

Use three separate bowls to set up your dredging station. One with flour and salt. One with eggs, whisked until scrambled. One with pork panko.

Dredge each chop in flour mixture, then egg, then panko. Repeat for each chop.

Cook in air fryer until crisp. Flip after 6 - 8 minutes. Remove when crust is crisp and golden. About 12 - 15 minutes total.

Serve with sauce.