Ingredients
1/4 cup all-purpose flour1 teaspoon seasoned salt1/4 teaspoon pepper1 large egg2 tablespoons 2% milk3/4 cup dry bread crumbs1 teaspoon paprika4 pork sirloin cutlets (4 ounces each) Cooking sprayDILL SAUCE:1 tablespoon all-purpose flour3/4 cup chicken broth1/2 cup sour cream1/4 teaspoon dill weed
Preparation
Preheat air fryer to 375°. In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk egg and milk until blended. In a third bowl, mix bread crumbs and paprika.
Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere.
Place pork in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer. Remove to a serving plate; keep warm.
Meanwhile, in a small saucepan, whisk flour and broth until smooth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.
