In a mixing bowl, combine potatoes, onion, rosemary, garlic, salt, and pepper. Mix until evenly coated; set aside.
In a separate bowl, combine mustard and honey. Place bread crumb coating in a shallow dish. Coat each cutlet with honey-mustard mixture, then dredge in the bread crumb coating, pressing crumbs onto surface of the cutlets. Then shake cutlets gently to remove any excess crumbs. Set cutlets aside.
Place air crisp basket in unit and close hood. Select AIR CRISP, set temperature to 200°C and set time to 24 minutes. Press START/STOP to begin preheating.
When unit beeps to signal it has preheated, place potato mixture in the basket. Close hood and cook for 10 minutes.
After 10 minutes, shake potatoes. Reinsert basket in unit and place breaded cutlets on top of the potato mixture. Close hood and cook for 7 minutes.
After 7 minutes, use silicone-tipped tongs to flip cutlets. Close hood and continue cooking for the remaining 7 minutes.
Cooking is complete when the cutlets have reached an internal temperature of 63°C or greater. Remove cutlets and potatoes from unit and serve.
