Merken A playful twist on the German classic, these sliders feature tender pork schnitzel cutlets served on mini brioche buns and finished with a rich, tangy cream soda sauce—perfect for festive gatherings.
When I first made these Oktoberfest cream soda schnitzel sliders for a friends' gathering, they were gone in minutes. Everyone was fascinated by the sauce and the playful nod to German tradition in every bite.
Ingredients
- Pork Schnitzel: 500 g (about 1.1 lb) pork loin or cutlets, sliced into 8 thin pieces, salt and freshly ground black pepper (to taste), 60 g (½ cup) all-purpose flour, 2 large eggs (beaten), 120 g (1 cup) fine breadcrumbs, 60 ml (¼ cup) vegetable oil (for frying)
- Cream Soda Sauce: 240 ml (1 cup) cream soda, 2 tbsp Dijon mustard, 2 tbsp sour cream, 1 tbsp apple cider vinegar, 1 tbsp unsalted butter, 1 tbsp all-purpose flour, salt and pepper (to taste)
- To Assemble: 8 mini brioche slider buns, 4 small dill pickles (sliced), ½ small red onion (thinly sliced), 8 small leaves butter lettuce
Instructions
- Prepare the Pork Schnitzel:
- Place each pork slice between plastic wrap and pound to about ½ cm (¼ inch) thickness. Season both sides with salt and pepper. Dredge each piece in flour, dip into beaten eggs, then coat thoroughly with breadcrumbs.
- Fry Schnitzels:
- Heat oil in a large skillet over medium-high heat. Fry schnitzels in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
- Make the Cream Soda Sauce:
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add cream soda, whisking constantly to avoid lumps. Simmer until slightly thickened, about 3–4 minutes. Whisk in mustard, sour cream, and vinegar. Season with salt and pepper. Remove from heat and keep warm.
- Assemble the Sliders:
- Lightly toast brioche slider buns. Place a lettuce leaf on the bottom half of each bun, top with a schnitzel, a spoonful of cream soda sauce, pickle slices, and red onion. Cover with the top half of the bun. Serve warm.
Merken My family loves gathering around the table with these sliders, sharing stories from past Oktoberfest outings. They bring a festive spirit and delicious flavor to our celebrations.
Required Tools
Meat mallet, mixing bowls, large skillet, saucepan, whisk, tongs, paper towels
Allergen Information
Contains: Gluten (flour, breadcrumbs, buns), eggs, dairy (butter, sour cream, brioche), mustard. Always check packaged ingredients for possible allergens before serving.
Nutritional Information
Per serving: 340 calories, 15 g total fat, 36 g carbohydrates, 16 g protein.
Merken Serve these sliders warm with your favorite lager for the ultimate festive treat. Perfect for sharing and celebrating Oktoberfest in style.
Fragen rund um das Rezept
- → What's the best cut of pork for schnitzel sliders?
Pork loin or thin cutlets work best for tender, evenly cooked schnitzel in slider form.
- → Can I use chicken or veal instead?
Yes, you may substitute thinly pounded chicken or veal for pork without changing cooking method.
- → How do I get schnitzel crispy?
Triple coat with flour, egg, and fine breadcrumbs, then fry in hot oil for a golden crisp exterior.
- → What makes the cream soda sauce unique?
Cream soda adds subtle sweetness, balanced by mustard, vinegar, and sour cream for a tangy finish.
- → Can sliders be made ahead?
You can fry schnitzel and prepare sauce in advance; assemble just before serving for best texture.
- → Suggested toppings for extra flavor?
Try adding sauerkraut, Swiss cheese, or extra pickles for an added punch in your sliders.
- → Pairing suggestions for beverages?
A crisp lager or wheat beer complements the rich pork schnitzel and tangy sauce perfectly.