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Pork Schnitzel Sliders

Crispy pork schnitzel sliders with a crunchy coating and a quick beer mustard sauce. Bite-sized, golden, and perfect for parties, game day, or Oktoberfest. Easy to make and guaranteed to vanish fast.

Ingredients:

For the schnitzel:

• 9–10 oz (250–300 g) pork loin or tenderloin, excess fat trimmed off and sliced into 4 small medallions
• ½ tsp salt (3 g)
• ½ pepper (3 g)
• ½ tsp paprika (3 g)
• 3 tbsp flour (21 g)
• 1 egg, beaten
• ¾ cup panko or crushed cornflakes (33 g)
• oil for frying (enough for a ¼-inch layer in the pan)

For the beer mustard sauce:

• 1 tbsp Dijon mustard (16 g)
• 1 tbsp wholegrain mustard (16 g) 
• 1½ tbsp mayonnaise (21 g)
• 2 tbsp beer (30 ml)
• ½ tsp honey (4 g) - optional

Instructions:

1. Prepare the pork: Cut into round-ish slices and pound until thin (about ¼ inch).
2. Set up dredging: flour into one bowl, pour the beaten eggs into another bowl, and panko (or crushed cornflakes) with salt, pepper, and paprika into the last bowl. 
3. Coat pork in flour, dip in egg, then coat in the panko mix.
4. Fry: Heat oil in a large skillet over medium-high heat. Fry schnitzels 2–3 minutes per side until golden and crisp. Transfer to a wire rack or paper towels.
5. Mix sauce: Stir together mustards, mayo, beer, and honey until smooth.
6. Assemble: Layer schnitzel, pickles, and lettuce or cabbage (optional), and finish with the beer mustard sauce. Serve immediately.

Notes/Hints:

• To cook 8 sliders, simply double the ingredient quantities.
• Heat the oil properly. Steady bubbles on a wooden spoon = ready.
• Assemble at the last moment. Sauces and buns soften schnitzel if they sit.

Common Schnitzel Mistakes: 

• Skipping the pound: Thick pork won’t cook evenly, and you’ll burn the breading before it’s done inside. 
• Wet meat: Pat the pork dry before dredging. Otherwise, the coating slides off. 
• Old oil: If the oil smells “used,” so will your schnitzel. Start fresh. 
• Overcrowding: Depending on the size of your pan, go three at a time, max. Too many and the oil cools, turning them soggy. 
• Flipping too early: Let the crust form before you touch it. When it releases easily, then it’s ready to turn. 
• Wrong breadcrumbs: Use panko or crushed cornflakes for sliders. Regular breadcrumbs brown too fast and stay soft inside.

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