Double-Decker Schnitzel Sliders with Hot Pink Slaw

Pork
Double-Decker Schnitzel Sliders with Hot Pink Slaw
0
19
560
30

Ingredients

  • 6 slices bacon (cooked, drained and chopped, fat reserved)
  • 6 pork cutlets (OR thin pork chops, pounded to 1/8-inch thickness)
  • 1/2 cup flour
  • black pepper (freshly ground)
  • 1 eggs
  • 1 teaspoon hoisin sauce
  • 1 cup panko breadcrumbs
  • 3 tablespoons canola oil
  • 1 teaspoon seasoned rice wine vinegar
  • 1 teaspoon hoisin sauce
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon sriracha sauce
  • 1 cup green cabbage (shredded)
  • 1/2 cup red cabbage (shredded)
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon sriracha sauce
  • 6 potato rolls (small, toasted, such as Martin's Famous)
  • 2 tablespoons hoisin sauce
  • 12 dill pickle slices

Directions

  1. 1Make the schnitzels: In a skillet over medium low heat, cook the bacon until crisp. Drain, reserving 1 tablespoon bacon fat, and let rest on paper towels. When cool, chop coarsely, and set aside.
  2. 2Cut a cutlet crosswise into 2 pieces, and trim to create 2 (2-inch by 2-inch) pieces. Repeat with remaining cutlets, for a total of 12 pieces. In a shallow bowl, place the flour, and season with pepper. In another shallow bowl, beat the egg, and stir in the hoisin sauce. In a third shallow bowl, place the breadcrumbs.
  3. 3Prepare a small sheet tray lined with parchment. Dip a cutlet in the flour, and shake off excess. Using the opposite hand, dip the cutlet in the egg mixture. Switching back to the dry hand, dip the cutlet in the panko, and pat to be sure it is completely coated. Place the cutlet on the sheet tray, and repeat with remaining cutlets. Place tray in the refrigerator, and let sit 30 minutes.
  4. 4Meanwhile, make the slaw: In a medium bowl, combine vinegar, hoisin, mayonnaise and chili sauce, and stir. In a large bowl, place green and red cabbage, and fold in the vinegar mixture until well combined. Refrigerate until ready to serve.
  5. 5Cook the schnitzels: In a large nonstick skillet, combine the canola oil and 1 tablespoon reserved bacon fat, and heat until oil shimmers. Working in batches as necessary, cook the schnitzels, turning once, until crisp and golden-brown, about 5 minutes total. Drain on paper towels.
  6. 6Prepare the sliders: In a small bowl, stir together mayonnaise and chili sauce. Open the rolls, and lay them out on plates. Spread 1 teaspoon mayonnaise mixture on the inner bottom half of each roll. Spread 1 teaspoon hoisin sauce on the inner top half of each roll. Place a schnitzel on the bottom half of each roll, then top each with 2 pickle slices and one-sixth of the reserved cooked bacon. Cover each with a second schnitzel, then top each with 1/4 cup slaw. Place tops on rolls, and serve.
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NutritionView more

560Calories
Sodium29%DV700mg
Fat49%DV32g
Protein55%DV28g
Carbs13%DV40g
Fiber16%DV4g

PER SERVING *

Calories560Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat8g40%
Trans Fat
Cholesterol110mg37%
Sodium700mg29%
Potassium570mg16%
Protein28g55%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate40g13%
Dietary Fiber4g16%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.