I've made this gluten-free pork schnitzel more times than I can count because it's one of those dinners that feels a little special without asking for much effort. In about 20 minutes, thin pork cutlets transform into crispy, golden schnitzel with a light, crunchy coating that's every bit as satisfying as the traditional version. A squeeze of fresh lemon is the classic finish, but if you ask me, my Creamy Dijon Sauce is the pairing that takes it over the top.
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Schnitzel has long been a staple throughout Germany and Austria, with regional variations made from pork, veal, or chicken. This version stays true to the traditional technique while swapping in gluten-free ingredients that fry up every bit as crisp as the original.
Pair with my German Potato Salad, Sauteed Bacon Green Beans, slow cooker applesauce, and a homemade hard cider for a complete Oktoberfest-inspired meal.
📖Why I Fry My Schnitzel
Sticking with the classic three-step dredging method and using panko rather than fine gluten-free breadcrumbs for the best crunch.
After plenty of testing, I also found that shallow frying is worth it. I love my air fryer, but nothing matched the juicy pork and beautifully crisp crust that came out of the skillet.
A little butter added to the oil gives the crust deeper flavor while still letting the breadcrumbs become beautifully golden.
🧾Ingredient Notes
- Pork - Boneless center-cut pork chops are the traditional choice. Veal can be substituted if you prefer a more traditional Wiener Schnitzel-style preparation. Do not use bone-in chops.
- Homemade Gluten-Free Panko Bread Crumbs - If you're buying them, check out my review of the best gluten-free bread crumbs to find my favorite brands.
- Gluten-Free Flour Blend - Any cup-for-cup gluten-free flour blend works well for the first coating, helping the egg adhere evenly.
- Frying Oil - I think a simple vegetable oil or shortening, like Crisco, works best for high-heat frying.
- Seasoning - I made the mistake of under-salting the first few times I made this. Definitely use the salt called for in the recipe. At a minimum!
⏲️How to Make German Gluten-Free Schnitzel
- For thicker pork chops, you can butterfly them. Pound the pork into thin cutlets so that they cook quickly.
- Set up your dredging station before heating the pan. Keeping one hand for dry ingredients and one for wet helps prevent the dreaded "breadcrumb mittens."
- Press the breadcrumbs firmly onto each cutlet instead of lightly dusting them. A well-adhered coating creates the crispy exterior. Let them rest while you heat the oil.
- Heat the oil before adding the butter so the butter doesn't spend unnecessary time in the hot pan. Once the butter melts and begins to foam, the schnitzel is ready to fry.
- Cook in batches instead of crowding the pan. Overcrowding lowers the oil temperature and prevents the coating from becoming crisp.
- Transfer finished schnitzel to a wire rack set over a baking sheet in a 200°F oven while you cook the remaining batches. The rack keeps air circulating so the coating stays crisp instead of steaming.
👩🏻🍳Jen's Testing Notes
- Use panko gluten-free breadcrumbs instead of finely ground crumbs for maximum crunch.
- The thin pork cutlets cook very quickly and will continue cooking as it rests, so remove them from the pan once they reaches about 140°F to avoid dry meat.
- A Dutch oven or other high-sided pot helps contain oil splatter while still allowing you to shallow fry with a relatively small amount of oil.
- For a little heat, add a pinch of harissa seasoning to the flour mixture.
- I tested both the oven and air fryer versions and found neither produced the same juicy interior and crisp coating as pan frying.
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📖 Recipe Card
Gluten Free Schnitzel
Ingredients
- 4 boneless pork chops or veal
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ cup gluten free flour blend
- 2 eggs whisked
- 1 ½ cups gluten-free panko bread crumbs I used unseasoned breadcrumbs
- salt and pepper
- ½ cup frying oil I used vegetable oil plus 2 Tablespoons butter
- 1 lemon cut into wedges, for serving
Instructions
- Trim any excess fat from the pork chops. Place them between two sheets of wax paper and pound them to about ¼-inch thick using a meat mallet. Lightly sprinkle ½ teaspoon of salt over the cutlets.4 boneless pork chops, 1 ½ teaspoons kosher salt
- Set up a dredging station with three shallow bowls. In the first, combine the GF flour, remaining salt, garlic powder, paprika, and black pepper. In the second, whisk the eggs. In the third, add the breadcrumbs.1 ½ teaspoons kosher salt, ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon black pepper, ¼ cup gluten free flour blend, 2 eggs, 1 ½ cups gluten-free panko bread crumbs
- Working one at a time, dredge each pork chop in the flour mixture, coating all sides and shaking off any excess. Dip it into the egg mixture, turning to coat completely, then press it into the breadcrumbs until evenly coated on both sides.
- Preheat a large heavy-bottomed skillet, preferably cast iron, over medium-high heat. Add enough oil and the butter to fully coat the bottom of the pan.½ cup frying oil
- Add the pork chops to the hot skillet and cook for 3 to 5 minutes per side, or until golden brown and cooked through to an internal temperature of 140°F. Lightly sprinkle with salt as soon as they come out of the pan. Serve with lemon.salt and pepper, 1 lemon
Notes
- Store leftover schnitzel in an airtight container for up to 3 days.
- Reheat on a wire rack in a 375°F oven until heated through and crisp again. Microwaving softens the coating.
Equipment
- meat mallet
Nutrition
Common Recipe Questions
Yes, you can, but you need to pound it even thinner. The chicken will take longer to cook, and the GF breadcrumbs burn more easily than regular.
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