by Chef Michael OlsonLooking for a crowd-pleasing recipe that’s big on flavour and perfect for sharing? These Mini Pork Schnitzel Sliders are the ultimate upgrade to your next gathering. Whether you’re hosting friends or feeding the family, these sliders are sure to steal the spotlight.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Mini Pork Schnitzel Sliders
Ingredients
Buttermilk Ranch Dressing
- ½ cup buttermilk
- 3 Tbsp Greek yogurt
- 2 Tbsp mayonnaise
- 2 green onions finely chopped
- ¾ tsp garlic powder
- Salt & pepper to taste
Sliders
- Salt & pepper to taste
- 1 cup all-purpose flour
- 1 large egg whisked with 2 Tbsp milk
- 2 cups of dry breadcrumbs
- Canola oil and butter for frying
- 8 small dinner rolls split
- 8 slices Gruyere cheese
Method
Buttermilk Ranch Dressing
- Whisk all the ingredients together and season to taste. Chill until ready to use.
- Slice the pork tenderloin into 8 medallions and flatten them by placing them one at a time in a resealable bag and pounding them with a flat meat mallet. Season lightly with salt and pepper.
- Ready your breading station by placing the flour, egg mixture, and breadcrumbs each in separate shallow dishes. Season with salt and pepper.
- Dip the tenderloin portions in the flour, then into the egg, and finally the breadcrumbs, ensuring each is fully coated, shaking off excess.
- Heat a large sauté pan over medium-high heat and add a bit of oil and butter, until the butter foams and then subsides before adding the pork.
- Place the schnitzel pieces into the pan without crowding and cook for 3 minutes on each side. Cook in batches, adding more oil and butter into the pan as needed. Cooked schnitzels can be kept on a plate in a 300°F oven until they are all done.
- Serve on dinner rolls slathered with ranch dressing and topped with cheese (even better melted!).
