Gluten-Free Schnitzel

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My husband lived in Germany for 2 years while serving a mission for our church. He talks about Germany all the time. He dreams about Germany every night. Sometimes I get tired of it, but there is one thing that we agree on. Germany has some pretty cool food.
The very best chocolate and gummy bears, Swiss cheese that is made in Switzerland, and schnitzel.

If you’ve never had schnitzel you are missing out. Go and make some right now!

This is more like a technique than an exact recipe. Schnitzel is basically meat that has been pounded so that it is about 1/4″ thick, breaded, and fried. It is best served with something a little acidic, to cut the fattiness of the dish. I suggest serving it with lemon wedges (squeeze the juice onto the schnitzel,) or sauerkraut.
Since this is fried and is very rich it wouldn’t be something that you make all the time, but every once in a while won’t hurt.

Gluten-Free Schnitzel

by Flippin’ Delicious

  • Pork (Use pork chops, pork loin, or pork tender loin. Boneless is easier to work with. If your pork has a bone, just cut it out.)
  • Cornstarch
  • GF Breadcrumbs
  • Salt
  • Pepper
  • Paprika
  • Eggs
  • Milk or water
First, prep your pork. If you have a loin or tenderloin you will need to slice it. Place the slices, or pork chop, on a cutting board and put a piece of plastic wrap on top of it. Pound it out until it is about 1/4″ thick. A meat mallet is easiest, but you can also whack it with a heavy bottomed pan. Once you have pounded all your meat, set it aside.
Start heating up about an inch of oil in a heavy bottomed pan or skillet. Cast-iron ROCKS!
Now, set up your breading station. You will need three dishes/plates, one for cornstarch, one for egg wash, and one for breadcrumbs.
In the first dish season the cornstarch with salt, pepper, and paprika (I used about 1/2 c. of cornstarch, 1 tsp. salt, 1/2 tsp. paprika, and pepper to taste.)
In the second dish mix an egg with 1-2 Tbs. of milk or water (Depending on how much schnitzel you make you may need more egg mixture.)
Pour the breadcrumbs in the third dish and season to taste, if they aren’t already seasoned.
Coat the pork first in cornstarch, then dip it in the liquid, and then coat it in the breadcrumbs.
Once the oil is ready (a small bit of breading will sizzle and start to brown if you drop it in) you are ready to fry. Fry the schnitzel until the bottom side is golden brown, and the turn it over and continue to fry until the other side is a matching golden brown.
As long as you have pounded your meat thin enough your pork should be cooked too. If your pork was too thick you can put the schnitzel in a 350F oven and cook until it is done.
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  1. Jill @ Create.Craft.Love. says

    I have always wondered how to make schnitzel! Thanks for linking up to the CHQ blog hop! Hope to see you back next week!

  2. Brianna says

    Thanks for stopping by. Schnitzel is definitely a favorite at our house, and it isn’t to tricky to make. I will stop by at the next blog hop for sure!

  3. Courtney Wells says

    i am GF so, to find this was cool… GF schnitzel is probably a no brainier just replace the breadcrumbs. But, I like the reassurance! I gotta a kick out of the gummy bear comment… Please say he’s a Hairbo lover! I am and it’s actually made me a gummy snob! No other gummy stands close to Hairbo . Thank you for the post.. Though I realiaxe in a few years late

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