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Ingredients
US|METRIC
1 SERVINGS
- 3 pork tenderloin medallions (cut ½ inch thick)
- 1 Tbsp. all purpose flour
- 1 egg (beaten)
- 1/2 cup no-salt-added potato chips (finely crushed)
- 1/4 tsp. onion powder
- 1/4 tsp. garlic salt
- 1/8 tsp. ground black pepper
- canola oil cooking spray
- 3 slider buns (or cocktail buns, split and toasted)
- mustard (optional)
- pickles (sliced, optional)
- onion (sliced, optional)
- sliced tomato (optional)
- mustard (optional)
- ketchup (optional)
- sour cream (optional)
- potato chip (optional)
- lettuce leaves (optional)
- cream (optional)
- coleslaw (optional)
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Directions
- Preheat air fryer to 400°F according to manufacturer’s directions.
- Meanwhile, pat pork dry with paper towels. Place the pork medallions between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound medallions to ¼-inch thickness. Remove and discard plastic wrap.
- Place flour in a shallow bowl and egg in another shallow bowl. In a third shallow bowl combine crushed potato chips, onion powder, garlic salt and black pepper. Dip pork pieces, one at a time, into flour and then into egg. Evenly coat with crumb mixture.
- Lightly spray the air-fryer basket with cooking spray. Place pork pieces in a single layer in the basket. Lightly spray tops of pork pieces with cooking spray. Cook for 2 minutes. Turn pork over and lightly spray with cooking spray. Cook for 2 minutes more or until lightly golden and internal temperature of the pork reaches 145°F.
- Serve pork in buns with desired condiments.
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