When I think of baseball, I think of beer. When I think of beer, I think of German food. When I think of German food, I mostly think of schnitzel. Anyways, I don’t know about you, but I’ve yet to see schnitzel on a menu at a ballpark. You normally eat it with a fork and knife. But what if you could have it as a…sandwich? I hereby introduce the Schnitzel Verdoppeln Slider, a.k.a. the German Double Down.
That’s right, boys and girls: We’re going to use schnitzel as the bread for a bratwurst slider, because health is never the focus when eating at the ballpark. Add some super-bright, mustardy slaw on top to balance things out and enable you to eat more (I always have your best interests in mind).
For the slaw
- 1/2 head red cabbage, thinly sliced
- 3 tablespoons red wine vinegar
- 3 tablespoons whole grain mustard
- Juice of one lemon
- 1 tablespoon Frank’s Red Hot Sauce
- 1 tablespoon mayonnaise
- 1 teaspoon salt
For the sliders
- 1 large sweet onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon salt
- 1 light beer
- 1/2 pound bratwurst links
- 1 pound thin boneless pork cutlets
- 2 cups flour
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon milk
- 2 cups bread crumbs
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 tablespoon crushed red pepper
- 1 tablespoon dried oregano
- Vegetable oil for frying
- 3/4 pound Swiss or Gruyere cheese, sliced
For the slaw:
- Combine the red wine vinegar, mustard, mayo and hot sauce, then mix the cabbage with the dressing.
- Cover and refrigerated until ready to plate.
For the sliders and toppings:
- Heat the butter in a skillet over medium heat. Add the onions and garlic and cook until starting to brown. Add the beer, cover and turn heat to low. Stir occasionally. Once the liquid is gone, the onions are done. You’re going for a “spreadable paste” texture.
- While the onions are cooking, pound the cutlets as thin as you can (you can also buy prepounded cutlets). Then cut your cutlets into slider size — roughly 3 square inches, but you don’t have to be exact here. Don’t worry about misshapen pieces, they’ll come out fine.
- In another skillet, cook the bratwurst on medium-high heat until the exterior is nice and crisped. Slice the brats about ½-inch thick at an angle that gives you slices that are about 2½ to 3 inches long.
- In separate bowls, mix 2 cups of flour with 1 teaspoon of salt, whisk 2 eggs with about 1 teaspoon of milk or water, and mix 2 cups bread crumbs with 1 tablespoon salt, 2 teaspoons black pepper, 1 tablespoon crushed red pepper and 1 tablespoon dried oregano.
- Take your pounded bits of cutlet (that’s what she said) and start dredging them. You want to coat them in flour (which will stick to the meat), then dip them in the egg (which will stick to the flour), and then toss them in the bread crumbs (which, SURPRISE, stick to the eggs). Set these aside on parchment paper as you do them.
- Get a cast-iron skillet or other heavy-bottomed cooking vessel and fill with about an inch to an inch and a half of vegetable, canola or other neutral-flavored oil. If you really want it to taste like my grandmother used to make it (and you should), use corn oil. Turn to medium-high heat, and once hot, drop a few breaded cutlets in, making sure you don’t crowd the pan.
- Cook about 2-3 minutes each side, or until nice and golden brown. Remove and set on paper towels, then blot the top with additional paper towels.
- Stack your sliders in this order: schnitzel, caramelized onions, cheese, bratwurst, slaw, schnitzel.
- Eat with abandon.
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