Roadhouse Pork Cutlet Slider Bites
Crisp pork cutlets, tangy slaw, and peppery mustard sauce make a two-bite road-trip snack.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (244 reviews)
INSPIRED BY
The idea riffs on roadside pork sandwiches and turns the crisp cutlet, bright slaw, and mustard sauce into small hand-held bites.
Story
Theo likes a slider that eats bigger than it looks. The pork gets crisp, the slaw stays bright, and that mustard sauce brings the whole road-trip fantasy into focus. Put the platter near the cold drinks and do not expect leftovers.
By Theo
Ingredients
- 12 small slider buns
- 1 pound thin boneless pork cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
- 3 tablespoons neutral oil
- 2 cups shredded green cabbage
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
Instructions
- Whisk the mayonnaise, 1 tablespoon Dijon, honey, and vinegar in a bowl. Toss half of the sauce with the cabbage and set the slaw aside.
- Pat the pork dry and season it with the salt, paprika, and black pepper. Set up the flour, beaten egg, and panko in three shallow bowls.
- Coat each cutlet in flour, then egg, then panko, pressing gently so the crumbs stick.
- Heat the oil in a large skillet over medium-high heat. Cook the cutlets for 3 to 4 minutes per side until golden and cooked through, then drain briefly on a rack.
- Toast the slider buns cut side down in the same skillet for 1 minute. Stir the remaining Dijon into the reserved sauce.
- Cut the pork into slider-sized pieces and tuck each piece into a bun with slaw and mustard sauce. Serve warm.
Chef Tips
- Use thin cutlets so the crumbs brown before the pork dries out.
- A rack keeps the cooked cutlets crisp while you finish the batch.
- Dress the slaw just before serving for the best crunch.
- Swap in whole-grain mustard for extra texture.
Cook's Notes
- **Pork:** Pound cutlets to an even thickness so they cook at the same speed.
- **Slaw:** Toss it shortly before serving to keep the cabbage snappy.
- **Buns:** Toast them in the pork skillet for a little extra savory flavor.