In this video I show y’all how to make a delicious German dish, pork schnitzel, except today I’ll be serving it up as pork schnitzel sliders that is the perfect size for appetizers. Boneless pork tenderloin sliced and pounded thin, dredged in seasoned flour and Panko breading then fried until golden brown and crispy. Served with a gentle squeeze of fresh lemon juice and fried potato slices between Hawaiian sweet slider rolls.
Shopping List: Servings: 8 sliders
8 Hawaiian sweet rolls
Thin cut boneless pork tenderloin cutlets or pork loin log.
1 white potato, sliced into rounds
1 cup all purpose seasoned flour
1 tbsp. dried parsley flakes
1 tsp. kosher salt, more for the cutlets and potatoes.
1/2 tsp. course black pepper
1 tsp. paprika
1 tsp. each of garlic and onion powder
2 eggs, beaten
1 cup Panko bread crumbs
¼ cup Canola or vegetable oil for frying
Drizzle of fresh lemon juice
Lemon slices for garnish
Directions:
Cut off 4 pork cutlets from the pork loin log to about 1/2 inch thick each. Trim excess fat. Slice each cutlet down the middle to about the size of the slider rolls leaving you with 8 pieces. Season both sides lightly with salt and pepper.
Cover the cutlets with plastic wrap and using the flat side of a meat mallet pound to a little less than 1/4 inch thick. Set aside.
Setup your dredging station with 3 bowls containing the beaten eggs, all purpose flour and Panko bread crumbs. Season the flour with salt, pepper, garlic powder, onion powder, paprika and dried parsley. Mix.
Pre-heat the oil to 350 BEFORE dredging the cutlets. You want to place the breaded cutlets in the hot oil immediately after dredging.
Once the oil is up to heat start the dredging. Dredge the cutlets first in the flour then the egg then in the Panko bread crumbs. Place immediately into the hot oil in batches and fry until golden brown and crispy, 2-3 minutes each side. Drain on a rack or paper towels. Drizzle with fresh lemon juice and place in a 200 degree oven to keep warm while you fry the potatoes.
Bring the oil back to 350. Slice the potato into 8 rounds about 1/8 inch thick and fry several minutes until golden brown. Season immediately with salt upon taking out of the oil.
Remove the cutlets from the oven and place between each slider roll topped with the fried potato rounds.
Serve and enjoy!
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