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.