Season pork cutlets with salt and pepper. Dredge in flour, egg, then panko. Rest 10 minutes.
Fry in 350°F oil, 2–3 minutes per side until golden. Drain on paper towels.
Whisk vinegar, mustard, mayo; toss with sprouts, bacon, scallions, dill, seasonings.
Stack pork and slaw on toasted slider buns. Add pickles and hot honey if desired.
Serve stacked with extra slaw on the side. Drizzle with hot honey or BBQ sauce. Secure sliders with a toothpick + pickle chip.
