Pork Schnitzel

Schnitzel refers to a slice of meat, most commonly pork, veal, beef, or chicken, pounded thin and then breaded and fried. I like to use pork rib chops, but you can use the leaner end of the pork loin or chicken breast for a low-fat option.

Chef notes:

Try the breaded pork or chicken as a sandwich with my creamy purple cabbage slaw and lemon aioli on a toasted bun.

Yield: Serves 2

Preparation time: 1 hour

Cook time: 30 minutes

Lemon Aioli

1 cup mayonnaise

1 clove of garlic, minced

Zest of 1 lemon

1 tsp lemon juice

Salt

Fresh cracked black pepper

Schnitzel

2 x 6 oz pork rib chops

½ cup gluten-free all-purpose flour

1 large egg, beaten

1 cup gluten-free panko

¼ cup canola oil

2 tbsp butter + 1tbsp canola oil

1 leek, chopped

½ lb button mushrooms

3 cloves garlic, chopped

2 tbsp fresh parsley

For the aioli

• Whisk everything in a mixing bowl to combine.

• Store in the fridge in a sealed container.

For the schnitzel

• Put the flour, egg, and panko into three separate shallow containers.

• Season both sides of the pork chops with salt and black pepper.

• First coat the seasoned chops with the flour, then the egg, then the panko.

• Pound the chops in the panko slightly with the palm of your hand to ensure it is fully coated and flattened.

• Add the canola oil to a large frying pan and heat on medium-high.

• When the oil is hot carefully add the pork chops and fry them to a golden brown on each side, about 3 minutes per side.

• In a separate pan on medium-high heat add the butter and canola oil.

• Add the mushrooms and leeks and cook, stirring often until they are golden brown.

• Add the garlic and cook for 2 more minutes.

• Add in the fresh parsley and take it off the heat and onto a dinner plate with the schnitzel, some of the lemon aioli, and a fresh slice of lemon. Enjoy!

©chefalisonbiebs