If you miss schnitzel, this easy gluten free German schnitzel recipe will make you happy. Crispy on the outside, with tender moist chicken on the insidem this easy dinner will quickly become a family favorite.
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 this 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 the authentic schnitzel. You can also use thinly cut chicken breasts if you prefer chicken to pork.
For this recipe, I used this Bob’s Red Mill gluten free flour blend. 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 out there. They all work the same in this recipe, so pick up the least expensive brand you can find.
Check out how easy this gluten free German 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.
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.
Add schnitzel to the hot oil to fry.
You are looking for this golden color on each side.
What to serve with pork schnitzel:
Here is our dinner, complete with the sides. I found the recipe for the authentic German potato salad recipe on Bon Appetite’s site. (*I apologize for the awful photos. I created this post early on in my blogging days. I am hoping to re-do the food photography photos soon.)
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.
More Delicious Pork Recipes to Try:
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Things You Need To Make This Recipe:
How to make schnitzel:
- 4 pound Boneless Pork Loin Chops, I purchased them cut thin and then used a meat tenderizer tothem to 1/4 inch thickness.
- 1 cup Bob's Red Mill All-Purpose Gluten-Free Baking Flour
- 3 large eggs, beaten
- 2 cups Ian's Gluten Free Panko Crumbs
- 1/4 cup Light cooking oil to fill your frying pan 1/2 deep of oil
- 2 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.
Nutrition Information:Yield: 6
Amount Per Serving:Calories: 696 Saturated Fat: 12g Cholesterol: 312mg Sodium: 423mg Carbohydrates: 35g Fiber: 3g Protein: 42g
More Yummy Gluten Free Recipes to Try!