GF/DF Pork Schnitzel

Ingredients:
 

• 6-8 boneless pork chops or cutlets

• 1/3 cup gluten-free flour

• 1 tsp each salt and garlic powder

• 1/2 tsp each paprika and pepper

• 3 large eggs

• 2 cups gluten-free bread crumbs

• Olive or coconut oil (for frying)

• Fresh lemon wedges and/or applesauce (for serving)

Directions:
 

Between 2 layers of parchment paper, pound the pork until they are about 1/4" thick.
 

Set up 3 stations:

• one with the flour and seasonings in a bowl, mixed well

• one with the eggs, beaten in a bowl

• one with the bread crumbs spread out over 2-3 large plates (alternatively, you can use 1 plate that you "resupply" with bread crumbs as you go along)

Dredge both sides of each pork chop in flour. Dip into the beaten egg, then let the excess egg drip back into the bowl. Lay each pork chop onto the bread crumbs. Press down gently, then flip the pork chop over onto the bread crumbs to coat the other side. Set prepared raw pork chop aside (a large cookie sheet, lined with clean parchment paper works great for this). Repeat the process with the remaining pork chops. 

Before cooking the pork chops, cover a large cookie sheet with parchment paper. Preheat your oven to 350 degrees Fahrenheit.

Heat a large frying pan over medium-high heat. Add enough oil to cover the bottom of the pan. 

Once oil is hot, add breaded pork chops. Be sure that the pork chops are not touching each other or overlapping. If necessary, work in batches, cooking the pork chops a few at a time. 

Fry the pork chops for about 2 minutes. Flip over and fry the other side for an additional 2 minutes. Place the browned pork chops onto the prepared cookie sheet. Repeat the frying process with the remaining pork chops, first adding more oil to the pan as necessary. 

Once all the pork chops are browned, and the oven is ready, transfer them to the oven. Cook for 20-30 minutes longer (depending on thickness). Before serving, cut into one of the pork chops to make sure that there is no pink color, and any juices are running clear. 

Serve with fresh lemon wedges and/or applesauce. Makes 6-8 servings. 

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Note: After frying, the pork chops can be cooled and either refrigerated or frozen for later. When you want to serve them, thaw them in the fridge (if previously frozen). Preheat the oven and bake the pork chops as per the instructions above. This makes it so quick and easy on the day that you want to have yummy pork schnitzel. (For my small, 3-person family, I prepare a batch of 6-9 pork schnitzels, but only bake 3 on the first night. The other 3-6 schnitzels are cooled after frying and frozen for another day.)​