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Pork Schnitzel Sliders

Course Appetizer, Main Course
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 12 sliders
Author Laura Doerr


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


  1. In a small bowl, whisk aioli ingredients together until well combined. Set aside or refrigerate until ready to use.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

Recipe Notes

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.