Worlds Best Gluten Free Pork Schnitzel!
This recipe is SPECTACULAR!!! Absolutely spectacular! The best schnitzel I have ever had!!
I highly recommend serving it up with my gluten free brown bier gravy & homemade gluten free Spaetzle! (Both recipes here in the club!)
I have made a lot of fried things over the years and tried out every type of breading and batter in existence. So when I ventured down the road of perfecting schnitzel I noticed many of the recipes used just a dredging flour and then a straight panko layer. There's nothing wrong with this of course- but I knew I could elevate the concept as I find sometimes going this route makes the finish breaded meat lack some flavor & some areas may be sparse with breading. . I love to infuse spices into every layer of the breading & I find that panko sticks best to any meat (or tofu) the best if it is mixed with some flour! I mastered the perfect breading by spicing up my dredging flour and then mixing it in with the panko for the second round of breading. I have never seen anyone else do it this way- and let me tell you the results are spectacular!! This Schnitzel has the most incredible crispy texture & flavor! You'll never make it any other way!
If you wish to use another type of meat feel free! This breading will work beautifully on just about any kind of meat or tofu! If you opt for tofu just be sure to press a lot of the moisture out with paper towel and use extra firm.
The key to Schnitzel turning out perfect every time is making sure the meat is THIN! So whatever type or cut you opt to use- just make sure to get it 1/4-12 of an inch or thinner :) This will give you about the same cooking time no matter which you choose.
The tofu thickness is more flexible as its not required to cook through. However Schnitzel in general is typically thin so if that's what you are wanting to replicate stick with the trend. (just don't go too thin as tofu is a bit more fragile and may break when handling.
Gluten Free Pork Schnitzel
Ingredients
- 1 1/4 - 1 1/2 Lbs Boneless Porkchops. Pounded out thin
- Oil of choice for frying
- 1/2 Cup of Better Batter Original Blend
- 2 1/2 Tsp Salt
- 2 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 2 Tsp Hungarian Paprika
- 1/2 Tsp Black Pepper
- 2 Large Eggs Whisked OR Plant Based "Just Egg" Vegan replacement.
- 2 Cups Gluten Free Breadcrumbs or Gluten Free Panko.
Instructions
- Add an inch or two of oil of choice to a large pan and turn the heat on medium low to slowly heat it while prepping the pork. A cast iron skill is the most ideal for heat retention. (I turn my knob to 3/12 to 4 out of 10)
- Place the boneless pork chops on a cutting board and pound them out thin. !/4 inch or less is ideal. I keep going until I can tell the pork is going to start to break into multiple pieces.
- Make your dredging flour: Add to a medium l bowl the better batter, salt, garlic powder, onion powder, paprika and black pepper. Mix well and then toss the pork chops into the flour fully covering them. Set them aside.
- Stir into the dredging flour bowl the 2 cups of breadcrumbs & mix them together.
- Whisk 2 large eggs into a bowl. Then dip the pork chops one at a time into the eggs (letting excess egg fall off) and place into the breadcrumb/dredging flour bowl. Cover well and set aside repeating with the remaining pork chops. If you wish you can do a second round of breading. (Having enough leftover to do this will depend on how many porkchops you made).
- Let the breaded pork chops sit for a few minutes and then dip them into the breading/dredging flour to cover any wet spots that may have seeped through.
- Do a test by frying just one pork chop first. They should take 3 minutes on each side and end up a perfect dark golden brown. If your pork chop burns or cooks faster than this turn the oil down. If a dark golden brown color is not achieved in this time to the heat up a little.
- Repeat with the remaining pork chops making sure not to over crowd the pan. Drain excess oil on a paper towel lined plate. Store leftovers in the fridge a few days or freezer for up to one month. To reheat- an air fryer or oven will do the best getting the Schnitzel
Notes
If you wish to use another type of meat feel free! This breading will work beautifully on just about any kind of meat or tofu! If you opt for tofu just be sure to press a lot of the moisture out with paper towel and use extra firm.
The key to Schnitzel turning out perfect every time is making sure the meat is THIN! So whatever type or cut you opt to use- just make sure to get it 1/4-12 of an inch or thinner :) This will give you about the same cooking time no matter which you choose.
The tofu thickness is more flexible as its not required to cook through. However Schnitzel in general is typically thin so if that's what you are wanting to replicate stick with the trend. (just don't go too thin as tofu is a bit more fragile and may break when handling.
