Gluten Free Schnitzel

Total time40 min

Prep time20 min

Cook time20 min

4.7

(23)

Schnitzel is one of those golden, crispy classics that feels like pure comfort food — and this version delivers every bit of that satisfying crunch without a trace of wheat. The swap is seamless: seasoned gluten free flour and gluten free breadcrumbs stand in at every stage of the classic three-step breading process, so the technique stays exactly the same and the results are just as impressive. Pounding the pork chops to an even quarter-inch thickness is the real secret here — it guarantees fast, even cooking and that signature thin, crispy cutlet you're after. A touch of sweet paprika in the breadcrumb coating adds a subtle warmth and helps the crust turn that deep, gorgeous golden brown. Finished with a squeeze of fresh lemon and a scatter of parsley, each plate is bright, savory, and restaurant-worthy. This recipe makes four generous servings, so it's equally at home on a busy weeknight table or a weekend dinner worth showing off.

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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
1 ½ cups gluten free breadcrumbs
½ tsp sweet paprika
½ cup neutral oil (such as sunflower 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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