If you miss schnitzel, this easy gluten free German schnitzel recipe will make you happy. Crispy on the outside, with tender moist pork (or chicken!) on the inside, this easy dinner will quickly become a family favorite.
If you are new to gluten free, be sure to check out my Gluten Free Pantry Essentials for my favorite gluten free ingredients for baking and cooking.
Mr. Fearless Dining doesn’t ask for much. He even ate the chia pudding I made for him for breakfast on Father’s Day morning :-). When he asked for an authentic pork schnitzel dinner for Father’s Day dinner, I knew I needed to deliver a great gluten free version of his favorite schnitzel dish.
This is a dish his mother used to cook often 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.
What is schnitzel?
Schnitzel is like a breaded pork chop, but the cut of meat is very thin. German schnitzel is considered an authentic schnitzel. You can also use thinly cut chicken breasts if you prefer chicken to pork.
For this recipe, I used Bob’s Red Mill gluten free flour blend. This flour is a blend with bean flours, making it a perfect flour for savory dishes like this. As a matter of fact, several chefs I have interviewed lately really swear by this flour when they need to make something fried and gluten free. (I am guessing it may be the bean flour in this blend that makes it nice and crispy.)
This gluten free schnitzel recipe will also work for chicken if you prefer chicken to pork schnitzel. There are several brands of gluten free panko. They all work the same in this recipe, so pick up the least expensive brand you can find.
Are you ready to see how easy this gluten free schnitzel recipe is to make?
You will want three bowls so you can easily dip the pork between the bowls. This makes it easier to drop it into the hot oil quickly.
How thin should pork be sliced to make schnitzel?
To make schnitzel, regardless if you use pork or chicken, you need your meat to be thin. You can buy thinly sliced pork cutlets, or you can pound your meat with a meat mallet.
To get your meat thin you will need to:
- 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.
Optional ingredients to add:
- Parmesan Cheese – Add 1 – 2 Tbsp. of parmesan to 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 if you eat it a lot and want a bit of change this is a great idea!
- Fresh Lemon – Squeeze some fresh lemon juice on the cooked German Schnitzel for a zesty flavor.
Dredge the pork cutlet in the gluten free flour. You want the pork to be coated evenly on both sides.
Next, dip it into the egg mixture. The egg will seal in the gluten free flour, keeping the meat juicy while cooking.
Lastly, 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 with gluten free matzo meal with great success too!
Add schnitzel to the hot oil to fry.
What oil is best for frying schnitzel?
Oil really does matter when frying foods. You want to use an oil that can tolerate high heat. I use avocado oil because that is one of the healthier oils to use.
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.
You are looking for this golden color on each side.
I keep a plate lined with paper towels on-hand so when I remove the schnitzel from the hot oil, the paper towel can absorb the excess oil.
What to serve with pork schnitzel:
Here is the recipe for the Rotkohi, 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 remaining ingredients and bring to a boil. Simmer, covered, 20 minutes or longer, stirring occasionally, until sauce reduces and cabbage is tender.
(*Note, this post was updated from an older post in June 2014. Here is a photo of my original post. It is crazy how much my food photography style has changed.)
Can I bake schnitzel?
Yes, you can bake German Schnitzel it just might not have as crispy of a crust as when you pan fry it. Follow directions in the recipe, but place breaded meat into a baking dish.
To bake the schnitzel, preheat oven to 400 degrees Fahrenheit and cook for 16-18 minutes. Turn once in the middle of baking. If the gluten free panko is golden brown and the internal temperature of the pork is 145 degrees then it is done.
Can you prepare schnitzel ahead of time?
Yes, you can prepare gluten free schnitzel ahead of time. If you want to have all the schnitzel ready and breaded but don’t want to fry it until later in the day that is okay. Simply follow directions and store in the refrigerator until you are ready to fry.
Before you beginning frying the German schnitzel, let it sit at room temperature for a little bit. The schnitzel will last 1-2 days in the fridge.
How long will this schnitzel last in the fridge?
If German Schnitzel is uncooked it will last 1-2 days in the fridge. If you have cooked the schnitzel, it will last 3-4 days. Additionally, you can freeze cooked or uncooked German Schnitzel for 2-6 months. Whenever you store schnitzel, it needs to be in an airtight container to prevent freezer burn and to keep it fresh longer.
More Delicious Pork Recipes to Try:
- Everyone loves this simple Grilled Pork Street Tacos 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.
Tools you need to make this recipe:
- This Gluten free flour blend is great for frying.
- A 12″ Cast Iron Skillet is the best for frying and it makes for an easier clean up.
How to make schnitzel:
- 1 1/2 pounda Boneless Pork Loin Chops, I purchased them cut thin and then used a meat tenderizer to them to 1/4 inch thickness.
- 1/2 cup Bob's Red Mill All-Purpose Gluten-Free Baking Flour
- 2 large eggs, beaten
- 1 cups Ian's Gluten Free Panko Crumbs
- 1/4 cup Light cooking oil to fill your frying pan 1/2 deep of oil
- 1 tablespoons butter
- salt and pepper to taste
- Take a large plate and line it with paper towels.
- Take three bowls and put gluten free flour in one, the beaten egg in another, and lastly the gluten free panko in the third.
- Heat oil and butter in a frying pan.
- Take a piece of port loin. 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.
- Serve while hot and crispy.
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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 101mgSodium: 243mgCarbohydrates: 29gFiber: 1gSugar: 1gProtein: 17g