Crispy Pork Schnitzel Sliders with Brussels Slaw
by
Michael Symon
A crispy, flavor-packed twist on a classic cutlet sandwich. Thin slices of pork are pounded, breaded, and pan-fried until golden, then tucked into soft rolls with a bright Brussels sprout slaw, dill, and tangy mustard. The result is a slider that’s crunchy, juicy, and fresh all at once—perfect for tailgates, game day spreads, or an easy dinner that feels like a win every time.
Prep Time:
25 Minutes
Cook Time
20 Minutes
Serves:
4 Servings
Level:
Intermediate
1 lb Marble Ridge Farms pork cutlets or loin, pounded thin
Salt and pepper
1 cup flour
2 eggs, beaten
11⁄2 cups panko breadcrumbs
Neutral oil, for frying
Slaw:
2 cups shredded Brussels sprouts
1⁄2 cup diced crispy bacon
3 scallions, sliced
1⁄4 cup chopped dill
1 tbsp Dijon mustard
2 tbsp sherry vinegar
1⁄4 cup kewpie mayo
Salt, pepper, crushed red pepper
For Serving:
Slider buns
Pickles (optional)
Hot honey
Blues Hog Champion’s Blend BBQ Sauce (optional)
Ingredients
Step 1
Season pork cutlets with salt and pepper. Dredge in flour, egg, then panko. Rest 10 minutes.
Step 2
Fry in 350°F oil, 2–3 minutes per side until golden. Drain on paper towels.
Step 3
Whisk vinegar, mustard, mayo; toss with sprouts, bacon, scallions, dill, seasonings.
Step 4
Stack pork and slaw on toasted slider buns. Add pickles and hot honey if desired.
Instructions
Serve stacked with extra slaw on the side. Drizzle with hot honey or BBQ sauce. Secure sliders with a
toothpick + pickle chip.