Gluten Free Pork Schnitzel

Total time40 min

Prep time20 min

Cook time20 min

Golden and impossibly crisp, these pounded pork cutlets get their crunch from a well-seasoned coating and a shallow fry in hot oil until deep golden brown on both sides. Pounding the chops thin means quick, even cooking, and that instant-read thermometer check guarantees juicy, perfectly done meat every time. A tangy mustard dip underneath the crust adds a sharp little punch that cuts through the richness beautifully. Finished simply with a squeeze of fresh lemon and a scatter of chopped parsley, this one keeps things bright and uncomplicated. It's a genuinely satisfying dinner to add to a gluten free rotation, delivering all that classic schnitzel crunch without any fuss.

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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
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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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
1 ½ cups 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 tsp garlic powder
½ tsp paprika
½ cup neutral oil (such as canola oil or sunflower oil), plus more as needed

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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