Pork Schnitzel Sliders
Pork Schnitzel Sliders might be my new go-to party food…or just part of my regular meal plan! These little guys were inspired by the celebration of Oktoberfest! It’s a bucket list event to actually travel to Germany and attend. What started as just three pork chops was turned into 12 sliders! Perfect for a party!
I horizontally cut each chop in half so they were the perfect thickness. If your chops are extra thick, you can pound them even thinner. I think 1/2-inch is just about perfect. It gives you a nice meaty slider so that it’s not over-taken by the bun.
The pork gets coated in seasoned flour, then egg, and then coated in panko bread crumbs. The pork takes on all the seasonings that are in the flour, so I don’t add any extra salt or pepper to the actual meat.
Using a fork instead of your hands works really well. It keeps your fingers clean, and ensures each station ingredients don’t end up in one another.
I used avocado oil, but you can also use canola or vegetable oil. I like using avocado oil because of it’s high smoke point, and has no flavor. You only need enough to coat the bottom of your pan; you’re just pan frying the chops, not deep frying. If the breadcrumbs start to burn right away, your pan is too hot!
These little pork schnitzels are really delicious on their own with a squeeze of lemon and my Dijon aioli. A great option if you want to skip the buns, but serving on a pretzel roll is just delicious! Don’t skip the arugula tossed in fresh lemon juice, it’s the perfect fresh addition that the sliders need!
Hello yum! You’ve got to make these Pork Schnitzel Sliders! Toasty pretzel rolls, crispy juicy pork, peppery lemon arugula, and tangy Dijon aioli. Winner!
Here are a couple of my other favorite sliders, enjoy!
Pork Schnitzel Sliders
For the Dijon Aioli
- 2/3 cup mayo
- 2 tbsp course ground Dijon mustard
- 2 tsp sriracha
- 2 tsp honey
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Schnitzel Sliders
- 3 boneless thick-cut pork chops
- 1/3 cup flour
- 1/2 tbsp garlic salt
- 1/2 tsp paprika or smoked paprika
- 1/2 tsp black pepper
- 2 eggs beaten
- 2 cups panko bread crumbs
- avocado oil or vegetable oil for pan frying
- 12 pretzel slider buns toasted
- 2 cups arugula
- Juice of 1/2 lemon
In a small bowl, whisk aioli ingredients together until well combined. Set aside or refrigerate until ready to use.
Trim any excess fat off of pork chops. Slice each of the 3 pork chops in half HORIZONTALLY so that you end up with 6 thin-cut pork chops (about 1/2-inch thick). If you started with super thick chops, and want them even thinner, place chops between some plastic wrap and pound with a meat mallet or heavy pan. Cut each of the 6 chops in half vertically, so that it fits nicely on a slider roll. You should end up with 12 small chops.
In a shallow bowl, combine the flour, garlic salt, paprika, and pepper. In another shallow bowl, crack eggs and whisk. Place panko bread crumbs in a third shallow bowl. This is your breading station.
Using a fork, grab a piece of pork and coat in flour mixture, then dip in eggs, allow excess to drip off. Then coat in the panko bread crumbs, covering all sides. Place onto a sheet pan, and repeat breading steps with all pork chops.
In a deep skillet, cover the bottom of the pan with avocado oil or vegetable oil. Heat over medium heat. Test the oil by sprinkling in a little panko bread crumb, and if it begins to sizzle and bubble it's ready. Place each pork piece in the pan (likely in 2 separate batches). Fry for about 3-4 minutes or until golden brown. Flip and fry for another 3-4 minutes or until golden brown. If panko is getting too dark too fast, turn your heat down. Remove from skillet onto a paper towel lined plate.
In a small bowl, toss the arugula with lemon juice. Assemble the sliders by spreading the top and bottom of the toasted pretzel buns with Dijon aioli, followed by the pork and arugula mixture. Enjoy!
You could use this same method with chicken breasts.
Pork chops can be safely enjoyed with an internal temperature of 145 degrees.
If making ahead of time, place cooked pork schnitzel pieces on a wire rack placed on a baking sheet pan (this will keep them from getting soggy), and keep warm in a 175 degree oven, then just assemble right before serving.
These can also be re-heated in the oven and they’ll stay crisp. Try 350 degrees for about 10 minutes or until heated through.