Pork Cutlet Sliders Recipe By Tasty Food

PULLED PORK SLIDERS

Steps:

• Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.
• Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
• Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.
• Sometime during the marathon cooking time, make the sauce: Combine the vinegar, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious; set aside. Remove the chile. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
• Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look delicious. Toss the pork with any residual pan juices and add salt to taste.
• Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw.

TRIPLE PORK SLIDERS

Steps:

• Preheat a flat top grill pan to medium-high heat.
• In a medium bowl, mix the ground pork, sausage, cheese, shallot, garlic, and salt and pepper, to taste. Form the meat mixture into small equal-sized patties.
• Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with a half a slice of bacon, lettuce, tomato and Smoked Paprika Mayonnaise.
• Mix all of the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to meld. Can be made a day ahead.

ROASTED PORK SLIDERS

Steps:

• For the roasted pork: Preheat the oven to 375 degrees F. Season the pork loin on all sides with the salt and pepper.
• In a small bowl, combine the coconut milk and BBQ sauce. Set aside.
• In a 10-inch cast-iron skillet over medium-high heat, add the canola oil and heat until the oil just starts to smoke. Add the pork to the skillet fat-side down. Sear on all sides until golden brown, 2 to 3 minutes per side. Set the pork aside on a plate.
• Stir in the onions and cook until softened and browned, about 2 minutes. Add the diced pineapple, then place the seared pork on top of the onions and pineapple. Pour some of the BBQ mixture over the pork, coating the top, then pour the rest around the skillet, stirring it into the onion-pineapple mixture as much as possible. Transfer the skillet to the oven and cook until the pork and onions are deeply caramelized, and the internal temperature of the pork reaches 145 degrees F, 35 to 40 minutes. Let rest 10 to 15 minutes.
• For the slaw: Combine the napa and red cabbage together in a bowl. Add the salt and toss. Stir in the Spicy Mayo, adding more if desired, to evenly coat the cabbage. Set aside.
• To assemble: Slice the pork into thin rounds, then cut the rounds in half to make half-moons. Season the pork slices with salt. Place a heaping tablespoon of the pineapple and onions on top of each bottom bun, followed by 2 to 3 half-moon slices of pork, then a heaping tablespoon of the slaw. Place the top buns over the slaw on each. Serve immediately.
• Combine the mayonnaise, coconut milk, sriracha and lime juice in a bowl and stir together until smooth. Store in the refrigerator until ready to use, up to a week.

CRISPY PORK CUTLETS

Steps:

• Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
• Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
• Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
• Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
• Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
• Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

PORK CUTLET SLIDERS RECIPE BY TASTY

Steps:

• Slice the pork tenderloin into equal medallions, roughly ¼ inch (6 mm).
• Pound the cutlets thin. Slice into slider size, roughly 3 square inches (7 ½ cm).
• Mix flour, salt, and pepper in one bowl. Whisk two eggs in another bowl. Pour bread crumbs in the third bowl.
• Dredge each cutlet in the flour mix, then egg mix, then breadcrumbs.
• Heat up cooking oil in a large pan. Fry the cutlets until they are golden brown.
• Set cutlets on a paper towel to remove excess grease.
• Melt butter in a skillet over medium heat. Add sliced onions and cook until starting to brown. Pour beer and stir occasionally. When the liquid is gone, the onions are ready.
• Stack your sliders: pork, lemon juice, cheese, onion, sliced red cabbage, pork, and insert a toothpick to hold the slider together.
• Serve with dressing of choice (optional).
• Enjoy!

PORK CUTLETS

Steps:

• In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
• Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
• Serve with potato and leeks

PORK SLIDERS 3 WAYS: ITALIAN PORK CUTLETS

Steps:

• Cut the pork tenderloin crosswise into 12 even pieces about 3/4 inch thick. Lay the pieces between sheets of plastic wrap and pound with a mallet until flattened into rounds roughly 2 1/2 inches in diameter and 1/4 inch thick.
• In a bowl, combine bread crumbs, Parmesan cheese, salt and Italian seasoning.
• Dip cutlets into flour to coat; shake off excess. Dip in egg mixture, then coat with bread crumb mixture.
• Heat oil in a large nonstick skillet over medium-high heat. Sauté cutlets until golden brown on both sides.
• Serve on a toasted roll if desired and put a pork cutlet on each roll. Top each piece of pork with shredded lettuce and mayonnaise.

TANGY SOUTHERN PULLED PORK SLIDERS

Steps:

• Set an oven rack in the lowest position and preheat the oven to 300°F. Combine the paprika, brown sugar, garlic powder, mustard powder, onion powder and 2 tablespoons salt in a small bowl. Evenly rub half the spice mixture over the pork in a large bowl. Set the remaining spice mixture aside. Place the pork skin-side up in a large Food Network 5.5-qt Enameled Cast-Iron Dutch Oven or roasting pan. Roast, covered, until the meat is falling apart and easily pulls away from the bone, 4 to 5 hours. Let the pork rest, covered, for 30 minutes. Shred the pork using 2 forks and mix with the juices in the bottom of the pot. Bring the cider vinegar to a simmer in a small pot over medium heat and add the reserved spice mixture. Simmer until the sugar is dissolved, about 1 minute, then pour over the pork. Mix well to combine. Serve the warm pulled pork on the buns with the coleslaw.

NIF'S PORK CUTLETS

Steps:

• Pound pork chops with a mallet, until about 1/4 inch thick. I put them in a resealable bag so it doesn't make a mess. Heat oil over medium heat in a large nonstick frying pan.
• Mix the flour with the garlic powder, salt and pepper; put in a flat dish. Pour egg whites in another flat dish. Mix breadcrumbs with the seasoning salt in another flat dish. Dip both sides of a pork chop in the flour, then the egg whites and lastly in the breadcrumbs. Turn to coat evenly. Repeat with other 3 chops.
• Cook chops in frying pan for approximately 3 to 4 minutes on each side, until nicely browned and cooked through.

ITALIAN PORK CUTLETS

Steps:

• Heat oil in large skillet on medium heat.
• Add meat.
• Cook until browned on both sides.
• Add tomato sauce, mushrooms, bell pepper, onions, italian seasoning, salt and black pepper.
• Reduce heat to low.
• Cover.
• Simmer 30 minutes or until meat is tender.
• Combine water and cornstarch in small bowl.
• Stir until well blended.
• Add to juices in skillet.
• Cook and stir until thickened.
• Sprinkle cheese over meat mixture.
• Cover.
• Heat until cheese melts.
• Serve with rice.

QUICK PORK CUTLETS WITH TANGY PAN SAUCE

Steps:

• Cut pork roast into 1/2" rounds.
• Pour the marinade ingredients into a medium size bowl and mix thoroughly.
• Tenderize the meat with a piercing tenderizer (looks like a bunch of nails that stab the meat) or pierce meat 30xs on each side with a fork.
• Place meat in a bowl with marinade as you tenderize each piece, stirring the meat around with each addition so that each piece is covered.
• Heat a large skillet to medium low (4 on my electric stove) and add a tbsp or two of oil (just enough to coat the bottom in a thin layer.).
• Place 2-3 cutlets in the skillet, and cook 3-4 minutes on each side, until they reach 160*F. (Start with the cutlets that were in the marinade the longest.) Remove cooked cutlets to a plate, and place in a warm place (such as a closed microwave.)
• When all the cutlets are done, add the dry chives. Fry for about 30 seconds. The pork should have left a good bit of juice behind. Add the vinegar, and use it to deglaze the pan, scraping up all the good tidbits.
• Add remaining pan sauce ingredients, and simmer for a minute to combine the flavors.
• Spoon the sauce over a few cutlets and enjoy :-).

DELICIOUS BREADED PORK CUTLETS

Steps:

• in sauce pan bring chicken broth to a boil.
• in meantime add flour to sour cream and mix well. add dill weed to boiling chicken broth. whisk in sour cream mixture to broth. stir till mixed well and starts to thicken.
• pour sauce over pork cutlets in roaster. cover bake in oven for 45 minutes at 350.