Made With
12 Slider Potato RollsIngredients
3 Cups Pretzel Crackers, crushed
1/2 Cup Flour
Sea Salt, to taste
2 Eggs
1 Tablespoon Dijon Mustard
1/3 Cup Mayonnaise
3 Tablespoons Bread-and Butter Pickles, chopped
24 Whole Bread-and-Butter Pickles
1 Tablespoon Horseradish
2 Teaspoons Hot Sauce
1 Pound Pork Tenderloin
12 Martin’s Slider Potato Rolls
Iceberg Lettuce Leaves, for garnish
Serves: 4
Directions
Step 1
Stir the pretzel crumbs, flour, and 1 teaspoon sea salt together in a 9 by 13-inch baking dish.
Step 2
Whisk the eggs and mustard in a medium bowl.
Step 3
Combine the mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl. Place in the refrigerator until ready to plate.
Step 4
Cut the pork tenderloin crosswise into 12 even pieces about 3/4 inch thick. Lay the pieces between sheets of plastic wrap and pound with a mallet until flattened into rounds roughly 3 inches in diameter and 1/4 inch thick.
Step 5
Press both sides of each piece of pork into the pretzel flour, then dip each piece into the beaten eggs and again in the pretzel flour, until generously coated.
Step 6
Heat up air fryer. Line a plate with paper towels. Cook half of the pork cutlets until golden brown on each side, about 2 minutes per side. Transfer to the prepared plate to drain. Season generously with salt. Repeat with the remaining cutlets.
Step 7
Toast the rolls if desired and put a pork cutlet on each roll. Top each piece of pork with 1 rounded teaspoon of sauce, 2 pickle slices, and a piece of lettuce.
Recipe inspired by: www.foodnetwork.com.
