Low Sodium Gluten Free Schnitzel

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

4 boneless pork loin chops (about 5–6 oz each), trimmed
½ cup gluten free 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
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1 tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, divided
2 large eggs
1 tbsp whole milk
1 ½ cups gluten free breadcrumbs
½ tsp sweet paprika
½ cup neutral oil (such as sunflower oil or canola oil), plus more as needed

For serving

1 lemon, cut into wedges
2 tbsp fresh flat-leaf parsley, finely 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 from the center outward until the cutlet is an even 1/4-inch thick. Repeat with the remaining chops.
2
Set up a three-station breading line: in the first shallow bowl, whisk together the gluten free flour, 1/4 tsp salt, and 1/4 tsp black pepper. In the second bowl, beat the eggs with the milk until fully combined. In the third bowl, stir together the gluten free breadcrumbs, paprika, the remaining 3/4 tsp salt, and the remaining 1/4 tsp black pepper.

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