Gluten Free Crispy Pork Schnitzel
This gluten free pork schnitzel is golden, crispy, and absolutely delicious. It's a classic comfort dish that's worth making any night of the week.
Equipment
- meat mallet
Ingredients
- 4 Boneless Pork Loin Chops (about 1 inch thick)
- 1/2 cup Rice Flour
- 2 Large Eggs, beaten
- 1.5 cups Gluten Free Panko Breadcrumbs
- 1/2 cup Grated Parmesan Cheese
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 4 tbsp Butter
- 2 tbsp Avocado Oil
- Lemon Wedges, for serving
- Fresh Parsley, chopped, for garnish
Instructions
- Place each pork chop between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound them to an even 1/4-inch thickness. Pat them completely dry with paper towels.
- Set up a breading station with three shallow dishes. Place the rice flour in the first dish and season it with a pinch of salt and pepper. Put the beaten eggs in the second dish. In the third dish, combine the gluten free panko breadcrumbs, grated parmesan, garlic powder, salt, and pepper.
- Dredge each pork cutlet in the rice flour, shaking off the excess. Dip it into the beaten eggs, letting the excess drip off, then press it firmly into the breadcrumb mixture on both sides, making sure the coating is thick and even.
- Heat the butter and avocado oil together in a large skillet over medium-high heat. The mixture should shimmer and the butter should be foamy.
- Carefully place 2 cutlets into the skillet and cook for 3 to 4 minutes per side until the coating is deeply golden brown and crispy and the pork is cooked through. Gently swirl the pan occasionally so the fat flows under and around the cutlets. Repeat with the remaining cutlets.
- Transfer to a plate and immediately squeeze a lemon wedge over each schnitzel. Garnish with fresh parsley and serve with additional lemon wedges on the side.
Nutrition
Serving: 1servingCalories: 531kcalCarbohydrates: 33gProtein: 38gFat: 27g
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