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