Sweet Heat Schnitzel Sliders
These sliders take classic schnitzel and give it a bold, Texas-sized twist. Pork tenderloin medallions are pounded thin, breaded, and fried crisp, then topped with pan-fried queso de mano, smoky bacon, and a spoonful of Sweet Heat Fig Jam. Served on buttery toasted Hawaiian rolls, they’re sweet, salty, crunchy, gooey, and guaranteed to steal the show at your next gathering.
Yields: 12 sliders
Prep Time: 20 minutes
Cook Time: 25 minutes
Special Equipment: Blackstone grill or sheet pan
Ingredients
2 pork tenderloins (about 2 lbs), cut into 12 medallions
1 cup all-purpose flour (seasoned with salt & pepper or Smoky Swine)
3 eggs + 3 tbsp milk (egg wash)
2 cups panko breadcrumbs
1 cup crushed Ritz crackers (or saltines)
Oil for frying
For the Sliders:
1 pkg King’s Hawaiian rolls (12-count), split apart
½ cup melted butter (for brushing rolls)
12 slices queso de mano (sub: fresh mozzarella, Oaxaca, or halloumi), cut ¼–½” thick and lightly dusted with cornstarch
12 slices bacon, cooked crisp
¾–1 cup Sweet Heat Fig Jam (sub: pepper jelly, bacon jam, or fig preserves with chili flakes), warmed
Optional: pickled red onions for garnish
Directions
Prepare the Schnitzel: Butterfly pork medallions, then pound to ¼” thickness. Dredge each piece in flour, then egg wash, then the panko and Ritz mixture. Fry at 350–375°F (deep fryer ~3 min, skillet ~2–3 min per side) until golden and 145°F internal. Drain on a wire rack
Toast the Rolls: Brush the cut side of each roll with melted butter. Toast cut side down on the Blackstone (or skillet) until golden.
Cook the Toppings: Fry bacon until crisp. Pan-fry queso de mano slices in a little oil until golden on both sides and gooey inside.
Warm the Jam: Heat gently until spoonable. Add a splash of water if too thick, or balsamic vinegar for tang.
Assemble the Sliders: Layer bottom bun → schnitzel patty → pan-fried queso de mano → spoon of fig jam → crispy bacon → optional pickled onion → top bun.
