Pork Schnitzel Gluten Free

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.

Prep time: 30 minutes

Cook time: 15 minutes

Yield: Serves 2 people

For the aioli

6 oz mayonnaise

1 cloves garlic, minced

Zest of 1 lemon

1 tsp lemon juice

Salt and black pepper to taste

• Whisk everything together in a mixing bowl.

• Store in the fridge in a sealed container.

For the schnitzel

2 x 6 oz pork rib chops

1/2 cup gluten-free all-purpose flour

1 large egg, beaten

1 cup gluten-free panko, Japanese style breadcrumbs

1/4 cup canola oil

2 tbsp butter + 1tbsp canola oil

1 leek, chopped

1/2 lb button mushrooms

3 cloves garlic, chopped

2 tbsp fresh parsley

• Put the flour, egg and panko crumbs 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 into the egg, then into the panko crumbs.

• At this stage, I like to pound it out a little with the palm of my hand in the panko crumbs to make sure it is fully coated and flattened out slightly.

• 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 two more minutes, just until the garlic is just cooked.

• 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.

©chefalisonbiebs