Are you craving a crispy, crunchy pork schnitzel recipe without the added fat of deep frying?
As Blue Monday approaches in this part of the hemisphere, chances are you’re hungering for comfort food. Since this time of year is cold and lacking in sunshine, carb-rich foods can help our bodies make serotonin; making us feel calmer and less stressed.
If that sounds like you, make sure you’re supplementing with vitamin D (the sunshine vitamin). Then go ahead and indulge in this schnitzel recipe. But don’t forget the veggies to make this meal healthier! Ya know what they say about too much of a good thing!
Tender pork cutlets are seasoned, coated in a golden crust of breadcrumbs, and pan fried to perfection. The result is a delightful blend of crunchy exterior and juicy, flavourful meat.
Here in Canada, we tend to like our schnitzel served as chicken parmesan doused in a tomato sauce and loaded up with cheese. But when you find pork loin on sale at the grocery store, it’s time to try a more traditional pork schnitzel.
Schnitzel Breading Station
Setting up the breading station is fun and fast.
With all the gluten free pumpkin pie we’ve been eating over the holidays (I’ll have to lose that 5 pounds later!), it’s great to re-use the foil pie tins for the flour and breadcrumbs. To make this gluten free, if desired, use gf flour and breadcrumbs, like we do.
How Do You Make Pork Schnitzel?
- Pound the pork loins.
A Ziplock bag is helpful with this step.
A mallet or rolling pin work great for this. As you pound the cutlets flat, you’ll also tenderize them. You can do two at a time.
- Dip pork into flour
Flip and coat the other side.
- Dip into egg.
Let the excess drip off.
- Bread both sides in the breadcrumbs.
Place on a wire rack and repeat.
Ready to cook!
How to Cook Pork Schnitzel
Hubs was curious to see if a cast iron pan works better than a regular skillet so we heated up both. Although that cut down our cook time, you can save yourself some clean up by just using one pan. Then keep them warm as you cook the rest.
Don’t crowd the pan or you’ll steam your chops; three pork schnitzels seem to be the sweet spot!
What do you serve with pork schnitzel?
Because schnitzel tends to be heavy with breading, we pile on the vegetables to balance it out.
Simple brussels sprouts and carrots tossed with oil and seasoned with salt and pepper can cook in the toaster oven while you prepare the rest of the meal. We microwave the veggies to give them a kick-start and cut down the cooking time.
Gluten Free Pork Schnitzel Recipe
Whether served with a squeeze of fresh lemon or paired with your favorite dipping sauce, this schnitzel is a versatile crowd-pleaser. A simple yet irresistible recipe that promises to elevate your dinner table and satisfy any craving.
Try a variation by cutting the loins in half before frying. Then make them into appetizers by serving them as sliders on a bun.
Pin the Recipe
Follow us on Pinterest and pin it for later!
Pork Schnitzel Recipe
- 1 pound boneless pork loin centre chops trimmed of fat
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 cup all purpose gluten free flour we use Bob’s Red Mill
- 2 large eggs beaten
- 1 1/2 cups gluten free breadcrumbs we use Paneriso
- 4-6 tbsp grapeseed oil divided (we use Maison Orphee)
- Optional - paprika sesame seeds
- Place two chops inside a large resealable plastic bag. Pound using a mallet until the chop is about 1/8” - 1/4” thick. Repeat with remaining chops. Season with salt and pepper.
- Set up a breading station by placing flour, eggs and gluten free breadcrumbs in shallow bowls and pie plates. Coat one chop with floor and shake off excess. Dip in egg coating evenly and allow to drip off before transferring over to the breadcrumbs. Lightly press the meat into the breadcrumbs so they adhere. Then transfer over to a wire rack until all chops are ready to cook. Repeat with remaining chops.
- Preheat a cast iron pan or a skillet over medium heat for 5 minutes. Add 2 tbsp oil and allow to heat through. Add about three chops into the pan (don’t crowd). Cook on one side for about 3 minutes until browned and then flip to the other side for 3 minutes more. Carefully wipe out the pan between batches and cook remaining loins. You can keep warm in an oven or toaster oven until all are complete.