Candida Diet Friendly Pork Schnitzel

Total time40 min

Prep time20 min

Cook time20 min

4.7

(13)

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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
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.
¼ cup milk
2 tbsp dijon mustard
Chef's tip
Use the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed.
1 ½ cups plain breadcrumbs
½ tsp garlic powder
½ tsp paprika
½ cup neutral oil (such as canola or sunflower oil), plus more as needed
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For serving

lemon wedges, for serving
fresh flat-leaf parsley, chopped, for serving (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 black pepper.
2
Set up a three-station breading line: spread the flour in the first shallow dish; whisk together the milk and Dijon mustard in the second shallow dish until smooth; combine the breadcrumbs, garlic powder, and paprika in the third shallow dish.

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