Indulge in the crispy perfection of this Pork Schnitzel recipe, a classic dish that brings comfort to every bite.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 7servings
Ingredients
1poundboneless pork loin centre chopstrimmed of fat
3/4tspsalt
1/2tsppepper
1/2cupall purpose gluten free flourwe use Bob’s Red Mill
2large eggsbeaten
1 1/2cupsgluten free breadcrumbswe use Paneriso
4-6tbspgrapeseed oildivided (we use Maison Orphee)
Optional - paprikasesame seeds
Instructions
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.