Breaded Pork Schnitzel Sliders with Wee Mac Slaw Recipe

Crispy pork schnitzel meets a crunchy Wee Mac red cabbage slaw for a slider that’ll please any crowd!


For the Schnitzel:

  1. Working with one pork chop at a time, trim fat and sinew off the chop, then make a cut lengthwise down the middle of one 1-inch-thick edge, cutting it into 2 separate pieces.
  2. Place each pork chop between two 12-inch-square pieces of plastic wrap and gently pound pork to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. Repeat with remaining cutlets. Season pork cutlets with salt and pepper.
  3. Fill a wide, shallow bowl or high-rimmed plate with flour, a second bowl or plate with beaten eggs, and a third bowl or plate with panko.
  4. Working with one cutlet at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn pork with your right hand to coat both sides. Lift with your right hand and allow excess egg to drain off, then transfer to bread crumbs. With your left hand, scoop bread crumbs on top of pork, then gently press, turning pork to ensure a good layer of crumbs on both sides. Using your left hand, transfer cutlet to a clean parchment-lined baking sheet, then repeat with remaining cutlets. Be careful not to over-bread the cutlets.
  5. Heat oil in a 12-inch cast iron skillet over medium-high heat until shimmering and just shy of smoking. Working with one cutlet at a time, gently lower cutlet into hot fat, laying it down away from you to prevent both hot oil from splashing toward you and the cutlet from sticking to the bottom of the skillet. This should also help “waves” develop in the cutlet—the sign of true schnitzel success.
  6. Fry cutlet, adjusting heat as necessary to maintain a steady, vigorous bubble, until bottom side is browned and crisp, about 3 minutes. Flip cutlet and fry until second side is browned and crisp, about 3 minutes longer. Transfer to a wire rack set in a rimmed baking sheet and season lightly with salt. Repeat with remaining cutlets. Serve immediately.

For the Cabbage:

  1. Start the cabbage: Heat the butter in a large pot over medium heat. Once melted, add the onion, caraway seed, salt, and pepper, and cook until onion becomes soft and translucent, about 3-4 minutes.
  2. Add the cabbage and cook, stirring, until cabbage begins to wilt, about 2-3 minutes. Add the cider vinegar and Wee Mac, and allow them to come to a boil. Reduce heat to low, and simmer, covered for about 15 minutes, stirring occasionally. Set Aside.

To Serve:

  1. Spread Mustard on the Top side of the Pretzel bun, Roasted Garlic Dressing on the Bottom, Place Schnitzel on top of bottom bun, add cabbage, and top bun. Best enjoed with a cold Wee Mac! Cheers!

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.