Gluten Free Pork Schnitzel
Gluten Free Pork Schnitzel is a must try recipe. This thin pork chop cutlet is tender and juicy with a flavorful and crisp exterior.
Servings: 4 People
Cost: 9.00
Ingredients
- 4 Boneless Pork Loin Chops, 1 Pound Total, ½ Inch Thick
- ¼ Cup Cornstarch
- 1 tsp. Seasoned Salt Or Kosher Salt
- 1 tsp. Garlic Powder
- ¼ tsp. Black Pepper
- 1 Egg, Beaten
- 2 Tbs. Milk, Cream, or Water
- 1 Cup Gluten Free Breadcrumbs
- 1 ¼ tsp. Paprika
- 3 Tbs. Olive Or Vegetable Oil (More As Needed)
- 1 Lemon, Cut into Wedges (optional)
- 2 Tbs. Parsley, Chopped (optional)
Instructions
- Line a rimmed baking sheet with a cooling rack for the pork chops to rest on.
Making the Pork Chops Into Cutlets:
- Pat the pork chops dry with a paper towel.
- Line a cutting board or kitchen counter with a large piece of plastic wrap large enough to fold over top of the pork chop.
- Place a pork chop on the plastic wrap and fold the excess wrap over the pork chop
- Using the flat side of a meat mallet or heavy fry pan, pound pork chop until it is about 1/4 “ thick.
- Repeat with remaining chops.
Prepare the Breading Stations:
- Place the following in 3 separate shallow bowls.
- Bowl 1 – Cornstarch, Seasoned Salt, Garlic Powder, Black Pepper
- Bowl 2 – Beaten Egg and Milk
- Bowl 3 – Gluten Free Bread Crumbs and Paprika
Dredge and Chill the Pork Cutlets:
- Coat each cutlet in the Seasoned Cornstarch, followed by the egg mixture, and finally the breadcrumbs.
- Place each cutlet on the cooling rack.
- Refrigerate the breaded cutlets for an hour to allow the breading to set.
- While the pork is chilling, prepare another baking sheet with a cooling rack. This is for keeping the finished schnitzel crispy and warm in the oven.
Fry the Pork Schnitzel:
- Preheat the oven to 200ºF-250ºF.
- Heat oil in a large skillet over medium high heat.
- Once heated, working in batches, add pork cutlet(s) to the skillet and cook for 3-4 minutes per side until golden.
- Place finished pork schnitzel in the oven on prepared baking sheet and start the next batch
- Add more oil in between batches and adjust heat level of the burner as needed.
- Once all the pork schnitzel has been cooked remove from oven and top with chopped parsley.
- Serve with lemon wedges to squeeze over cutlets for some acidity and brightness, if desired.
Video
Notes
- Pork Chops Size – Start with pork chops about ½” thick. If you’re starting with 1” chops, butterfly them into ½” chops and then pound into ¼” cutlets.
- Gluten Free Bread Crumbs – I used Target’s Good and Gather Gluten Free Bread Crumbs but any type of gluten free bread crumbs will work. Some online options available are listed further down in the post.
- Don’t Skip the Chilling Step – Chilling the breaded pork chops allows the breading to stick to the chops so it doesn’t fall off while frying.
- Use Tongs – Because the pound chops are large, tongs are more helpful in flipping the pork chops as opposed to a spatula.
- Add Oil When Needed – When needed, add more oil to the skillet in between batches and allow it to heat up before adding the next set of pork chops.
- Keep Them Warm in the Oven – Keep finished batches on a baking sheet lined with a cooling rack. It keeps the gluten free schnitzel warm and crispy.
- Reheat in a 350ºF oven until warmed through, 10-15 minutes.
- Reheat in 350ºF Air Fryer until heated through, 5-6 minutes.