Friend of the blog, Gretchen VanEsselstyn of Chile Pepper Magazine, recently won top honors at a media-only contest called Taste the Trend: Pork Recipe Challenge with her deliciously decadent Double-Decker Schnitzel Sliders with Hot Pink Slaw. Seemingly perfect for fall menus, you can use this to spice-up any Oktoberfest celebration with this tasty German-inspired pork sliders. The Double-Decker Schnitzel Sliders with Hot Pink Slaw features BOLD Asian flavors, which Gretchen says are hot now. Thanks to Haleigh Johnson of The National Pork Board for passing this recipe along for the benefit of our readers. Way to go, Gretchen!!!
Double-Decker Schnitzel Sliders with Hot Pink Slaw
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.
6 slices bacon, cooked, drained and chopped (fat reserved)
6 pork cutlets or 6 thin pork chops, pounded to 1/8-inch thickness
1/2 cup all-purpose flour
Freshly ground pepper
1 teaspoon hoisin sauce
1 cup panko breadcrumbs
3 tablespoons canola oil
1 teaspoon seasoned rice vinegar
1 teaspoon hoisin sauce
3 tablespoons mayonnaise
1/2 teaspoon Sriracha chili sauce (available at Asian markets)
1 cup shredded green cabbage
1/2 cup shredded red cabbage
2 tablespoons mayonnaise
1/2 teaspoon Sriracha chili sauce
6 small potato rolls, such as Martin’s Famous, toasted
2 tablespoons hoisin sauce
12 dill pickle slices
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.
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 the hoisin sauce. In a third shallow bowl, place the breadcrumbs.
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.
Meanwhile, 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.
Cook 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.
Prepare 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.
Recipe courtesy of Gretchen VanEsselstyn on behalf of the National Pork Board