- 3 large eggs
- 2 cups Panko breadcrumbs, toasted
- 2 tablespoons grated Parmesan cheese
- Kosher salt
- 1½ pounds pork loin, trimmed of fat, sliced into 8 pieces, pounded 1/4-inch thick
- 2 tablespoons canola oil
- 4 large Roma tomatoes, diced
- 2 cups red cabbage, finely shredded
- 2-3 tablespoons hot sauce
- 1 cup basil leaves, thinly sliced
- 1 large lemon, juiced
- 8 slider buns, toasted
I love this dish because it always is a crowd pleaser. It literally never fails to delight. Sometimes I add some thin slices of fresh jalapeño or a dash of hot sauce for an extra spicy kick.
Technique tip: Bread the pork in advance and refrigerate an hour or 2 before cooking. When chilled beforehand, the breading holds on better when cooked. When cooking, take care not to overcrowd the pan.
Swap option: You can also buy prepared breaded chicken cutlets and simply cook and assemble the sliders.
For the pork:
In a medium bowl, whisk the eggs with a splash of cold water. In another bowl, combine the breadcrumbs and cheese.
Season the pork pieces on both sides with salt and dip each thoroughly in the eggs and then thoroughly in breadcrumbs. Place the pork in a single layer on a baking sheet. Refrigerate for 1-2 hours.
In a large skillet, heat the canola oil over medium heat. When it begins to smoke lightly, add the pork pieces in a single layer and cook on the first side until golden brown, 3-4 minutes. Gently turn them on their second side and cook for an additional 2-3 minutes. When cooked, remove them from the pan with a slotted spatula and place them onto a paper towel-lined plate to drain slightly.
For the slaw:
Remove the excess grease from the pan where the pork was cooked. Add the tomatoes, a pinch of salt and turn up the heat. Cook until warmed, 1 minute.
In a medium bowl, toss the cabbage and hot sauce with the basil leaves and lemon juice. Add the tomato mixture.
Place each piece of pork on its own bun and top with some slaw. Top with the other half of the buns and serve.