Passion for Pork

Mini Pork Schnitzel Sliders

Mini Pork Schnitzel Sliders

Chef Michael Olson
Canadian Food & Wine Institute at Niagara College, Niagara Falls ON

(For the 2014 Christmas in November at Fairmont Jasper Park Lodge)


Buttermilk Ranch Dressing

  • ½ cup (125 mL) buttermilk
  • 3 Tbsp (45 mL) Greek yogurt (0% fat is fine)
  • 2 Tbsp (30 mL) mayonnaise
  • 2 green onions, finely chopped
  • ¾ tsp (3 mL) garlic powder
  • Salt & pepper, to taste


  • 1 pork tenderloin, about 1 lb or 454 g)
  • Salt & pepper, to taste
  • 1 cup (250 mL) all-purpose flour
  • 1 large egg, whisked with 2 Tbsp (30 mL) milk
  • 2 cups (500 mL) dry breadcrumbs
  • Canola oil and butter, for frying
  • 8 small dinner rolls, split
  • 8 slices Gruyere cheese


Buttermilk Ranch Dressing

Whisk all of the ingredients together and season to taste (Ranch dressing typically uses a fair bit of black pepper). 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 meat mallet (not the tenderizing side). Season lightly with salt & pepper.

Ready your breading station by placing the flour, egg mixture and breadcrumbs each in a separate dish. Season each dish with a little salt & pepper.

Heat a large sauté pan over medium-high heat and add a bit of oil and butter, waiting until the butter foams and then subsides before adding the pork.

Dip a tenderloin portion first in the flour, then into the egg and finally the breadcrumbs, ensuring that the portion is fully coated, but shaking off excess after each dipping. Place the schnitzel into the pan and repeat with enough remaining pork to fill the pan without crowding (you may have to do this in batches – any cooked schnitzels can be held on a plate in a 300 °F oven). Cook the schnitzels about 3 minutes on each side and hold warm. If cooking in batches, add more oil and butter into the pan as needed.

Serve the schnitzels on dinner rolls slathered with the ranch dressing and topped with cheese (cheese can be melted onto the schnitzels if you wish).


Approximately 8 sliders Servings

Tags: Gruyere | Michael Olson | pork tenderloin | schnitzel | sliders |