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1
Make the schnitzels: In a skillet over medium low heat, cook the bacon until crisp. Drain, reserving 1 tablespoon bacon fat, and let rest on paper towels. When cool, chop coarsely, and set aside.
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2
Cut a cutlet crosswise into 2 pieces, and trim to create 2 (2-inch by 2-inch) pieces. Repeat with remaining cutlets, for a total of 12 pieces. In a shallow bowl, place the flour, and season with pepper. In another shallow bowl, beat the egg, and stir in 1 tsp hoisin sauce. In a third shallow bowl, place the breadcrumbs.
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3
Prepare a small sheet tray lined with parchment. Dip a cutlet in the flour, and shake off excess. Using the opposite hand, dip the cutlet in the egg mixture. Switching back to the dry hand, dip the cutlet in the panko, and pat to be sure it is completely coated. Place the cutlet on the sheet tray, and repeat with remaining cutlets. Place tray in the refrigerator, and let sit 30 minutes.
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4
Meanwhile, make the slaw: In a medium bowl, combine vinegar, 1 tsp hoisin, 3 Tbs mayonnaise and 1/2 tsp chili sauce, and stir. In a large bowl, place green and red cabbage, and fold in the vinegar mixture until well combined. Refrigerate until ready to serve.
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5
Cook the schnitzels: In a large nonstick skillet, combine 3 Tbs canola oil and 1 tablespoon reserved bacon fat, and heat until oil shimmers. Working in batches as necessary, cook the schnitzels, turning once, until crisp and golden-brown, about 5 minutes total. Drain on paper towels.
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6
Prepare the sliders: In a small bowl, stir together 2 Tbs mayonnaise and 1/2 tsp chili sauce. Open the rolls, and lay them out on plates. Spread 1 teaspoon mayonnaise mixture on the inner bottom half of each roll. Spread 1 teaspoon hoisin sauce on the inner top half of each roll. Place a schnitzel on the bottom half of each roll, then top each with 2 pickle slices and one-sixth of the reserved cooked bacon. Cover each with a second schnitzel, then top each with 1/4 cup slaw. Place tops on rolls, and serve.
