Gluten Free Easy Pork Schnitzel

Total time30 min

Prep time15 min

Cook time15 min

Pounded thin and even, these pork cutlets cook up incredibly tender under a crisp, deep-golden crust that shatters with every bite. The three-station dredging technique locks in that classic schnitzel crunch, and a hot oil bath gets both sides crackling in just minutes per side. Fresh parsley and a squeeze of lemon at the end brighten the whole plate and cut through the richness perfectly. It's a fast enough weeknight main that still feels like a special occasion, and it's a solid pick for a gluten free dinner rotation. Serve it alongside roasted potatoes or a simple green salad and you've got a complete meal in well under an hour.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 boneless pork loin chops (about 6 oz each), trimmed
½ tsp salt
¼ tsp black pepper
½ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs
1 tbsp water
1 cup plain breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
½ tsp paprika
½ cup vegetable oil

For serving

lemon wedges, for serving
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place one pork chop between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even 1/4-inch thickness. Repeat with the remaining chops. Season both sides of each cutlet with the salt and pepper.
2
Set up a three-station dredging line: spread the flour in the first shallow bowl; whisk the eggs and water together in the second until smooth; combine the breadcrumbs and paprika in the third.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!