Gluten Free Pork Schnitzel with Brown Butter

Total time40 min

Prep time20 min

Cook time20 min

Gluten Free Pork Schnitzel with Brown Butter

Thin, golden cutlets of pounded pork loin come out impossibly crisp on the outside and juicy within, thanks to a hot oil fry that sets the crust fast and locks in moisture. The real showstopper is the finishing sauce: butter cooked until deep amber and nutty, brightened with a splash of apple cider vinegar and a scatter of fresh parsley, then spooned generously over each cutlet right before serving. It's a restaurant-style dinner that comes together in one skillet, with that satisfying crunch giving way to tender, well-seasoned pork in every bite. This one is a great fit for a gluten free table, delivering all the crisp-crust, brown-butter payoff of a classic schnitzel dinner without any fuss. Serve it hot, straight from the rack, while that coating is at its crispiest.

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Ingredients

4 servings

For the schnitzel

4 boneless pork loin chops (about 6 oz each), trimmed
1 tsp fine sea salt
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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½ cup all-purpose flour
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, beaten
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 cup neutral oil (such as sunflower oil or canola oil), for frying

For the brown butter

4 tbsp unsalted butter
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp apple cider vinegar

Instructions

1
Place each pork chop between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Season both sides with the sea salt.
2
Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Working one at a time, dredge each cutlet in flour and shake off the excess, dip in the egg until fully coated, then press into the breadcrumbs on both sides until evenly covered. Set on a wire rack over a baking sheet.

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