Candida Diet Friendly Gluten Free Schnitzel
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Learn more →Ingredients
4 servings
- 4 boneless pork loin chops (about 5–6 oz each), trimmed
- ½ cup gluten free flour
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- 2 large eggs
- 1 tbsp whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 1 ½ cups gluten free breadcrumbs
- ½ tsp sweet paprika
- ½ cup neutral oil (such as sunflower or canola oil), plus more as needed
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
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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