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102

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

Serving & Finishing Touches

  • Serve stacked with extra slaw on the side. Drizzle with hot honey or BBQ sauce. Secure sliders with a

    toothpick + pickle chip.

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