Gluten Free Schnitzel
My gluten-free pork schnitzel features thin pork cutlets coated in seasoned gluten-free breadcrumbs and pan-fried until golden brown and crispy. Ready in just 20 minutes, it's an easy German-inspired dinner perfect for a gluten free Oktoberfest.
Servings: 4
Calories: 747kcal
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.
- 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.
- 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.
- 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.
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.
Leave a review or get more information on the recipe!
