Beef Schnitzel and Sauerkraut Sliders with Lemon Caper Mayo


Beef Schnitzel and Sauerkraut Sliders with Lemon Caper Mayo

Serves: 12 Time: 00:30 Skill:
Recipe by @bunnyeatsdesign
Serves 12

  • 500g Greenlea beef schnitzel
  • ½ cup flour seasoned with 1 tsp salt
  • 2 eggs
  • 1 ½ cups panko breadcrumbs
  • 2 tbs fresh parsley (finely chopped)
  • ½ cup oil
  • 12 slider buns
  • ½ red onion (thinly sliced)
  • 1 cup sauerkraut


  • 3 tbs capers
  • ½ cup mayonnaise
  • 2 tbs Dijon mustard
  • 1 tbs lemon zest
  • 1 tbs lemon juice
  • Salt and pepper
Make the lemon caper mayo by placing the capers, mayonnaise, Dijon mustard, lemon zest and lemon juice into a jar or small bowl. Stir to combine. Season to taste with salt and pepper and reserve.

Prepare the schnitzel by cutting into 12 palm-size pieces. Place seasoned flour into a shallow bowl. Beat eggs into a second shallow bowl. Mix panko breadcrumbs and chopped parsley into a third shallow bowl. Place a piece of schnitzel in the seasoned flour to coat and shake off any excess. Dip into the egg mixture until it is well coated and then place into the breadcrumbs, pressing to ensure the schnitzel is well coated on both sides. Set aside on a plate and repeat with the remaining schnitzel.

Heat a large frying pan to medium heat and add enough oil to coat the bottom of the pan. Once oil is hot, add the schnitzels in a single layer. You may need to cook in two batches or in two frying pans to avoid overcrowding. Cook schnitzels for 2 minutes per side until golden. Top up with oil for the second batch if needed. Place cooked schnitzel on a plate lined with kitchen paper. Season with salt and pepper.

To assemble, spread lemon caper mayo on the tops and bottoms of the slider buns. Add a layer of red onion and a heaped tablespoon of sauerkraut to each bottom bun, followed by a piece of schnitzel. Crown with top buns. Lovely as is or served alongside crispy potato chips, a potato salad or coleslaw.

100% Grass fed New Zealand Meat