Double-Decker Schnitzel Sliders with Hot Pink Slaw Recipe | Yummly

Double-Decker Schnitzel Sliders with Hot Pink Slaw

PORK
19Ingredients
30Minutes
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Description

Double-Decker Schnitzel Sliders- fun to say, and fun to eat. Inspired by emerging superstar chef David Chang’s trend-setting use of bold Asian flavors, playfulness and deep love for pork, these chic and sassy sliders burst with sweet, sour, salty and spicy layers of crunchy bliss in every bite…

Recipe courtesy of Gretchen VanEsselstyn on behalf of the National Pork Board

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Ingredients

US|METRIC
  • 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
  • freshly ground black pepper
  • 1 egg
  • 1 teaspoon hoisin sauce
  • 1 cup panko bread crumbs
  • 1 teaspoon seasoned rice vinegar
  • 1 teaspoon hoisin sauce
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon Sriracha chili sauce
  • 1 cup green cabbage (shredded)
  • 1/2 cup red cabbage (shredded)
  • 3 tablespoons canola oil
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon Sriracha chili sauce
  • 6 potato rolls (small, toasted, such as Martin's Famous)
  • 2 tablespoons hoisin sauce
  • 12 dill pickle slices
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    Directions

    1. Make 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. Cut 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 1 tsp hoisin sauce. In a third shallow bowl, place the breadcrumbs.
    3. Prepare 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.
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