An indulgent comfort food for the ages! Take a chicken kiev, but stuff a thick, juicy pork cutlet instead.
When it comes to cosy comfort food, it’s impossible to go past a crispy, buttery Kiev. This twist on a classic uses our Linley Valley Pork Loin Steaks and is cooked in the airfryer in under 15 minutes!
Crumbed, juicy and oozing with melting garlic butter – these Kievs are delicious served with creamy mashed potato and a fresh cabbage and apple slaw.
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Prep Time
30 minutes
Cook Time
12 minutes
Serves
2 people
Ingredients
4 Linley Valley Pork Loin Steaks
100g butter, softened
1 large garlic clove, crushed
1 tbsp finely chopped fresh flat-leaf parsley leaves
Salt + pepper
1 cup panko crumbs
1/2 cup plain flour
2 eggs, lightly whisked
Vegetable/rice bran oil spray
Method
Place butter , garlic, parsley, salt and pepper into a bowl, mashing with a fork to combine.
Place spoons of the mixture onto a piece of baking paper and freeze for 20 mins or until firm.
Using a small, sharp knife, make a deep cut along 1 side of each pork loin steak to form a pocket (do not cut all the way through). Squeeze a portion of frozen butter into the pocket and press firmly to seal the meat. Season the cutlets well with salt.
Add flour, eggs and breadcrumbs to separate flat bowls. Coat each cutlet in flour, then egg, then crumbs.
Lightly spray the base of your airfryer with vegetable oil, then place the crumbed cutlets into the airfryer, being careful not to overlap. Fry at 190℃ for 6 minutes, then turn over and cook for a further 5 minutes.
Serve while piping hot with mashed potato and a fresh cabbage and apple slaw.
