If you have missed real schnitzel since going gluten free, this gluten-free schnitzel version delivers everything you remember. This German classic is crispy on the outside, with tender, moist pork (or chicken!) on the inside; this easy dinner will quickly become a family favorite. Serve it as a meal or at an Oktoberfest party. Make it in under 45 minutes.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This gluten free schnitzel made with pork is juicy and full of flavor. It is a great recipe to celebrate Oktoberfest. Make it with pork, chicken, or veal. I include authentic German Potato Salad and Rotkohl (red cabbage in wine) side dish recipes to make it a meal.
I made the Schnitzel and potato salad. Used the Rice Chex Panko crumbs. Even dared to feed them to my Swiss neighbor, and they were fantastic. Thanks, Sandi!”
Krishna V., Blog comment
Mr. Fearless Dining doesn’t ask for much. He even ate the chia pudding I made for him for breakfast a few Father’s Day mornings ago. When he asked for an authentic pork schnitzel for Father’s Day dinner, I knew I needed to deliver a great gluten-free version of his favorite schnitzel.
His mother often cooked this dish when he was younger, so a lot was riding on this recipe. I haven’t seen many gluten-free pork schnitzel recipes like my husband’s mother used to make, so I decided to recreate this German dish for him. This gluten-free schnitzel recipe will also work for chicken if you prefer chicken to pork schnitzel. (I am personally and morally opposed to using veal, so I have not tested using it in this recipe.)
Everyone loves this recipe, even my picky child! For more dinner inspiration, check out my delicious gluten-free dinner recipes. If you are celebrating Oktoberfest, make a batch of these Gluten Free German Pretzels to serve at your celebration.
A Note From My Kitchen
This is a classic recipe Mr. Fearless Dining loved as a child. It is an easy recipe to make. I have used both gluten-free bread crumbs and panko at times, and in a pinch, matzo meal also works. For fun, I also tested using crushed pork rinds…these also tasted very good and worked well.
Be sure to pound the meat thin, as schnitzel is traditionally made. I recommend using a meat mallet, but I have used a heavy rolling pin to pound and roll the meat thinner.
Ingredients To Make Gluten-Free Schnitzel:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I used Bob’s Red Mill All-Purpose (red bag) gluten-free flour blend to test this recipe. This flour is a bean flour blend, making it perfect for savory dishes like this.
- Gluten Free Panko or Bread Crumbs – There are several brands of gluten free panko, or you can make my homemade gluten free bread crumbs recipe. They all work the same in this recipe, so pick up the least expensive brand.
- Eggs – Use large eggs.
- Butter – Salted or unsalted; it is a personal preference.
- Garlic – Freshly minced or jarred.
How to Make Gluten-Free Pork Schnitzel (Step-By-Step)
Step 1: Use a meat mallet to pound the pork cutlet until it is thin. (See the directions above.) After pounding the pork cutlets flat, dredge them in the gluten-free flour. You want the pork coated evenly on both sides.
Step 2: Dip it into the egg mixture. The egg will seal in the gluten free flour, keeping the meat juicy while cooking. You will want three bowls so you can easily dip the pork between them. This will make it easier to drop it into the hot oil quickly.
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Step 3: Coat both sides in the gluten free panko crumbs. The crumbs will stick easily since the pork cutlet is sticky from the raw egg. Believe it or not, I have made this gluten free matzo meal with great success, too!
Step 4: Heat oil in a cast iron skillet. Add the cutlets and fry on both sides in hot oil until the coating is crisp and golden. Serve hot. I include some great German side dishes to serve with this recipe below.
You are looking for this golden color on each side. The internal temperature should be 145ºF. If the pork gets too dark and the meat still isn’t fully cooked, the oil is too hot. Turn the temperature down.
I keep a plate lined with paper towels on hand so that when I remove the schnitzel from the hot oil, the paper towel can absorb the excess oil.
How thin should pork be pounded to make schnitzel?
Whether you use pork or chicken, you need your meat to be thin to make schnitzel. You can buy thinly sliced pork cutlets, or you can pound your meat with a meat mallet.
How to pound the pork or chicken thin for schnitzel:
- Place a piece of plastic wrap on the counter.
- Add your pork or chicken and cover with more plastic wrap.
- Use your meat mallet to pound the meat thinner, to 1/4 to 1/2 inch thick.
Fun ways to vary the flavor:
- Parmesan Cheese – Add 1 to 2 tablespoons of parmesan to the panko mixture. This adds a nice flavor to the dish.
- Dried Oregano – Add around 1 tsp of oregano. This will make the dish taste more Italian than German, but this is a great idea if you eat it a lot and want a bit of change!
- Fresh Lemon – Squeeze some fresh lemon juice on the cooked German Schnitzel for a zesty flavor.
Serve with these German sides:
I found the recipe for the authentic German potato salad recipe on Bon Appétit’s site. You may also like this delicious Gluten Free Potato Salad recipe (it is a loaded baked potato salad!!)
Here is the recipe for the Rotkohl, or red cabbage in wine. I found it on this helpful German forum.
- 1 tablespoon vegetable oil
- 1/2 head red cabbage, shredded
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- 1/2 cup unsweetened applesauce
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 2 to 3 tablespoons red wine
Heat oil in a large saucepan. Add cabbage and sauté until coated. Stir in the remaining ingredients and bring to a boil. Simmer, covered, for 20 minutes or longer, occasionally stirring, until the sauce reduces and the cabbage is tender.
For dessert, serve this delicious Gluten-Free Kuchen or this Gluten Free German Apple Cake, one of my popular German cake recipes.
Frequently Asked Questions:
Oil really does matter when frying foods. Use an oil that can handle high heat. I use avocado oil because that is one of the healthier oils.
Coconut oil is also good for frying, but unfortunately, it leaves a coconut taste, so it is better for chicken tenders. You can also use peanut oil if nobody has a peanut allergy.
Yes, you can bake German Schnitzel. It just might not have as crispy a crust as when you pan-fried it. Follow the recipe directions, but place the breaded meat in a baking dish.
To bake the schnitzel, preheat the oven to 400º F and cook for 16 to 20 minutes, depending on the thickness of your pork. Turn once halfway through baking. If the gluten free panko is golden brown and the internal temperature of the pork is 145º F, then it is done.
Yes, you can prepare gluten free schnitzel ahead of time. That is fine if you want to have all the schnitzel ready and breaded but don’t want to fry it until later. Follow the directions and store in the refrigerator until you are ready to fry.
Before you begin frying the German schnitzel, let it sit at room temperature for a bit. The schnitzel will last 1-2 days in the fridge.
These are the original photos from when I first created this gluten-free schnitzel recipe in 2014.
More Delicious Pork Recipes to Try:
- Easy Gluten-Free Pork Fried Rice recipe.
- If you like to grill, this Grilled Pork Chops recipe is really good.
- My Slow Cooker Pulled Pork is perfect for making tacos, burritos, and enchiladas.
- These BBQ Gluten-Free Pork Ribs fall off the bone well.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten-Free Pork Schnitzel with German Potato Salad
Ingredients
- 1 ½ pounds boneless pork loin chops I purchased them cut thin and then used a meat tenderizer to them to 1/4 inch thickness.
- ½ cup Bob's Red Mill All-Purpose Gluten-Free Flour
- 2 large eggs
- 1 cup gluten free panko
- ½ cup Light cooking oil to fill your frying pan 1/4 deep of oil
- 1 tablespoon salted butter
- salt and pepper to taste
Equipment
- meat mallet
Method
- Take a large plate and line it with paper towels. See the Recipe Notes for directions to pound the pork so it is thin.
- Take three bowls and put 1/2 cup Bob's Red Mill All-Purpose Gluten-Free Flour in one, the 2 large eggs (beaten) in another, and lastly, the 1 cup gluten free panko in the third.
- Heat 1/2 cup Light cooking oil to fill your frying pan 1/4 deep of oil and 1 tablespoon salted butter in a frying pan.
- Take a piece of pork. Press it into the gluten-free flour to coat both sides.
- Next, take the floured pork loin and dip it into the egg to coat.
- Lastly, dip the egg coated pork loin into the panko crumbs. Set on a dish.
- When all pork loins have been dredged, sprinkle salt and pepper on them.
- Let sit for 10 minutes so that the crumbs adhere well to the meat.
- Drop a tiny bit of water into the oil. When the oil is ready, the water drip will sizzle.
- Add pork loin to the pan. Let cook until the bottom is golden and turn it over to cook the other side.
- When both sides are cooked, remove from the pan and put onto the plate. The internal temperature should be 145ºF when the pork is fully cooked. If the outsides get too dark before the internal temperature reaches 145ºF, this means your oil is too hot and you need to turn the cooking heat down.
- Serve while hot and crispy.
Nutrition
Notes
- When frying the schnitzel, make sure you use an oil that can tolerate high heat. Olive oil and other more sensitive oils can not and are not recommended for frying. Use canola or avocado oil to fry this pork recipe.
- If the German Schnitzel is uncooked it will last 1 to 2 days in the fridge. If you have cooked the schnitzel, it will last 3 to 4 days. Additionally, you can freeze cooked or uncooked German Schnitzel for 2 to 6 months.
- Place a piece of plastic wrap on the counter.
- Add your pork or chicken and cover with more plastic wrap.
- Use your meat mallet to pound the meat thinner, to 1/4 to 1/2 inch thick.
- You can bake German Schnitzel but note it might not have as crispy of a crust as when you pan fry it.
- To bake the schnitzel, preheat the oven to 400º F and cook for 16 to 18 minutes. Turn once in the middle of baking. If the gluten free panko is golden brown and the internal temperature of the pork is 145º F then it is done.
Private Notes
Tried this recipe?
Let us know how it was!
Note that this post was updated from an older post in June 2014 with better instructions and photos.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Hi what is the garlic and butter in the recipe list used for?
Hi Donna, If you want more flavor, adding the garlic and butter to the egg mixture is fun to try.
Hi Sandy,
I have a 2 pound pork tenderloin. Could I butterfly it and cut it into portions, then pound it thin?
Thanks, I love your blog.
Nancy
Hi Nancy, I would think that would work fine. Enjoy :-).
My Step Father was from Germany and he used to make these all the time only with pork butterfly chops. He pounded them and spiced them with majoram, garlic and salt & pepper then dipped them in egg, flour and then back in egg before bread crumbs and then fried them. He used to fry them in bacon grease tho LOL something to try I promise you won’t be disappointed even if you don’t fry in bacon grease they are still a family favorite.
OMG those sound so good with the garlic and marjoram. I am so glad you shared your memory with me.
a 1/4cup of oil wouldn’t come close to ‘halfway up pan?
making soon for dinner. how many minutes andtemo on stive would have been helpful.
Thank you, Trish. The amount of oil used depends on how large the pan is so it is hard to give a specific amount. I am happy to talk about cooking time in the post, but again how long will depend on how thin people get their pork or chicken.
I made the Schnitzel and potato salad. Used the Rice Chex Panko crumbs. Even dared to feed them to my Swiss neighbor and they were fantastic. Thanks Sandi!
I am so glad you liked it Krishna, I keep kicking myself. I need to remake this recipe and take better pictures :-). Thank you for your kind note. Sandi
We used the Ian’s Italian flavoured panko bread crumbs and the recipe was fantastic!
I am so glad you liked this recipe Chris. Did you make the potato salad too?