Air Fryer Recipe
Crumbed Pork Medallions
Crumbed pork medallions make a lovely, easy meal, with tender pork inside and a crisp coating that works especially well in the air fryer.
Ingredients
- 500g pork tenderloin, sliced into medallions
- 100g plain flour
- Salt and pepper, to taste
- 2 eggs
- 200g breadcrumbs
- 1 tablespoon dried herbs (such as thyme, oregano, or parsley)
- 1 teaspoon paprika
- Olive oil spray
- Lemon wedges, to serve
Method
- Cut the pork tenderloin into medallions about 1.5cm thick, then season with salt and pepper.
- Set out three shallow bowls: one filled with flour, one with beaten eggs, and one with breadcrumbs mixed with dried herbs and paprika.
- Dip each pork medallion into the flour, then the beaten eggs, then press into the breadcrumb mixture to coat.
- Preheat the air fryer to 200°C. Lay the medallions in a single layer in the air fryer basket and spray with olive oil.
- Cook for 8-10 minutes, turning halfway through, until golden brown and cooked through.
- Take the medallions out of the air fryer and leave to rest for a few minutes. Serve with lemon wedges.
Why this works in an air fryer
Thin 1.5cm pork medallions cook quickly before the lean tenderloin dries out. Flour creates a dry, grippy surface for egg, while breadcrumbs crisp under fast air circulation. A light oil spray improves heat transfer and browning because breadcrumbs contain little fat of their own.
Equipment notes
Assumes a 5–6 litre basket air fryer holding the medallions in one uncrowded layer. In a single-drawer model, cook in batches rather than stacking; in a dual-zone fryer, split evenly between drawers and expect 1–2 minutes longer if both zones are full.
Common pitfalls
- Breadcrumbs look pale and dusty after 6 minutes: they have not had enough surface fat; spray lightly again, especially on dry patches, and continue cooking.
- Coating slides off when flipped: excess flour or wet pork has made a paste; pat medallions dry next time and shake off flour before dipping in egg.
- Pork is golden outside but firm, dry and chalky inside: the medallions were too thin or overcooked; check from 8 minutes and aim for just-cooked juices, then rest briefly.
- Underside is soggy or patchy: the basket was overcrowded or pieces were touching; leave gaps around each medallion and cook the second batch separately.
Variations & substitutions
- Use panko instead of standard breadcrumbs for a coarser, lighter crust; it browns well but needs an even oil spray to avoid dry white patches.
- Swap paprika for smoked paprika for a deeper barbecue-style flavour; it darkens faster, so check colour from the halfway turn.
- Add finely grated Parmesan to the breadcrumbs; it boosts savoury browning but can catch, so reduce to 190°C if the crust colours too quickly.
- Use chicken breast mini fillets instead of pork tenderloin; keep the pieces similar thickness and cook until the centre is fully opaque, usually with a similar timing.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes until hot and the crumb is crisp again.
Nutrition
Calories: 250
