Mini Pork Cutlet Sliders (Schabowy Style)
Mini Pork Cutlet Sliders (Schabowy Style)
Journey into the heart of Polish culinary tradition with these delightful Mini Pork Cutlet Sliders, inspired by the beloved Kotlet Schabowy. This iconic Polish dish, a thinly pounded pork cutlet, breaded and fried to golden perfection, is a staple in every Polish home and restaurant. Its roots trace back to Austrian Schnitzel but has been wholeheartedly embraced and adapted by Poland, evolving into its own unique, comforting classic. Our slider version captures the essence of this national treasure in a playful, bite-sized format, perfect for any gathering. Imagine tender, juicy pork encased in a crispy, panko crust, nestled within soft slider buns, offering a delightful contrast of textures and flavors. They are an absolute crowd-pleaser, whether served as an appetizer or a light meal, bringing a taste of authentic Polish comfort food to your table. Get ready to impress your guests with this easy-to-make, yet sophisticated take on a Polish favorite, exploring the rich history and simple joy of a perfectly executed Kotlet Schabowy.
- Preparation time
- 25 min
- Cooking time
- 20 min
- Total time
- 45 min
- Servings
- 12
Instructions
Prepare Pork Cutlets
- 1Place pork medallions between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, pound the pork to about 1/4-inch thickness. Be careful not to tear the meat.
- 2Season both sides of the pounded pork with salt and pepper.
- 3Set up a breading station with three shallow dishes. Place flour in the first dish. In the second dish, whisk the eggs. In the third dish, place the panko breadcrumbs.
- 4Dredge each pork cutlet first in flour, ensuring it's fully coated, then shake off excess. Dip it into the beaten eggs, letting any excess drip off. Finally, coat generously with panko breadcrumbs, pressing gently to adhere.
Cook Pork Cutlets
- 1Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 2Carefully place a few breaded pork cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- 3Remove cooked cutlets from the skillet and place them on a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
- 4Repeat with remaining cutlets, adding more oil if necessary.
Assemble Sliders
- 1While the cutlets are cooking or resting, prepare the horseradish cream by mixing the prepared horseradish with sour cream. Season with a pinch of salt and pepper if desired.
- 2Lightly toast the slider buns if desired.
- 3Spread a layer of horseradish cream on the bottom half of each slider bun.
- 4Place a mini pork cutlet on top of the cream. Garnish with fresh dill, if using.
- 5Top with the other half of the slider bun.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 15 g
- Fat
- 18 g
- Carbs
- 30 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Fat | 18 g |
| Carbs | 30 g |
Tips
- For thinner, more tender cutlets, pound pork between butter wrappers to keep it clean.
- Ensure oil is sufficiently hot before frying to achieve a crispy, non-greasy coating.
- Serve immediately after assembly to ensure maximum crispiness of the cutlets.
