Schnitzel

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Schnitzel. That’s a short word for a breaded and fried meat cutlet. This recipe may seem complex at a glance, but Schnitzels are quite simple. If you have a meat tenderizer, you can use any meat to make a schnitzel. Chicken? Ja. Pork chops? Ja. Steak? Ja. Veal? Ja. Just stick to the key steps of slice thin, tenderize well, coat with breading, pan fry, and you will make a delicious and hearty meal that can be served many different ways.

Working Around Your Allergies:

Schnitzels contain eggs, as well as wheat & gluten. The wheat and gluten come into play with both the flour needed to dredge and the breadcrumbs required the coat the meat. In this recipe I will explain how to make Schnitzels with eggs and without them. As an added Bonus- the egg free version is top 8 allergy safe. Both recipes follow what I call “the three bowls method” and it is one of the primary ways to coat things with breadcrumbs. Always remember to make each recipe your own- I make this recipe at home using eggs, gluten free flour, and gluten free breadcrumbs.

Ingredients

6 Pork Chops or other meat cut, no more than ¼ inch thick

1 Cup of Gluten Free flour

2 Eggs Beaten

1 Cup of Gluten Free Breadcrumbs

Thyme

Rosemary

Basil

Salt

Pepper

Oil or Fat for frying

Instructions:

Start by thoroughly tenderizing the meat cutlets.

Prepare three mixing bowls in a line. In the first bowl, add 1 Cup of Gluten Free flour for dredging. In the second bowl, beat 2 eggs together for an egg bath. In the third add 1 Cup of Gluten Free Breadcrumbs and all the seasonings. Take each tenderized cutlet and first dredge in flour, then dip in the egg bath, then dredge in breadcrumbs. Place each prepared cutlet on a plate and put in the refrigerator for thirty minutes.

Heat a large skillet and add enough frying oil or fat to cover the bottom. When the oil is hot add a breaded cutlet to the pan and fry both sides until golden brown.

Repeat with remaining cutlets, adding more frying oil when necessary.

*Contains Egg*

Tips:

Serve with Lemon wedges, Sauerkraut, Vegetables, and Spätzle or Stärzelen
Depending on the size of your initial chops, it may be better to cut them in half prior to tenderizing. Go for a nice thin piece of meat before moving on to breading.
You will want a hot skillet to cook these thin pieces of meat quickly.
Add Jägersauce / Jägersoße to make Jägerschnitzel, this variation is exceptionally good.

Top 8 Allergy Free Schnitzel:

Ingredients

6 Pork Chops or other meat cut, no more than ¼ inch thick

1 Cup of Gluten Free flour

2 TBSP Gluten Free flour (for egg bath replacement)

2 TBSP of Water (for egg bath replacement)

1 Cup of Gluten Free Breadcrumbs

1 Big Pinch Thyme

1 Big Pinch Rosemary

1 Big Pinch Basil

1 Big Pinch Salt

1 Big Pinch Pepper

Oil or Fat for frying

Instructions:

Start by thoroughly tenderizing the meat cutlets. Prepare three mixing bowls in a line. In the first bowl, add 1 Cup of Gluten Free flour for dredging. In the second bowl, combine 2 TBSP Gluten Free flour and 2 TBSP of Water to make egg bath replacement. Whisk this together until even. In the third bowl add 1 Cup of Gluten Free Breadcrumbs and all the seasonings. Take each tenderized cutlet and first dredge in flour, then dip in the egg bath replacement, then dredge in breadcrumbs. Place each prepared cutlet on a plate and put in the refrigerator for thirty minutes. Heat a large skillet and add enough frying oil or fat to cover the bottom. When the oil is hot add a breaded cutlet to the pan and fry both sides until golden brown. Repeat with remaining cutlets, adding more frying oil when necessary.

Tips:

Serve with Lemon wedges, Sauerkraut, Vegetables, and Spätzle or Stärzelen

Depending on the size of your initial chops, it may be better to cut them in half prior to tenderizing. Go for a nice thin piece of meat before moving on to breading.

You will want a hot skillet to cook these thin pieces of meat quickly.

Add Jägersauce / Jägersoße to make Jägerschnitzel, this one is exceptionally good.

Print Recipe

Schnitzel

Course: Main Course

Cuisine: German

Servings: 3

Ingredients

6 Pork Chops or other meat cut, no more than ¼ inch thick
1 c Gluten Free flour
2 eggs (beaten)
1 c Gluten Free Breadcrumbs
Thyme
Rosemary
Basil
Salt
Pepper
Oil or Fat for frying

Instructions

Thoroughly tenderizing the meat cutlets, leaving them no more then 1/8in thick
Prepare three mixing bowls in a line. In the first bowl, add 1 Cup of Gluten Free flour for dredging. In the second bowl, beat 2 eggs together for an egg bath. In the third add 1 Cup of Gluten Free Breadcrumbs and all the seasonings.
Take each tenderized cutlet and first dredge in flour, then dip in the egg bath, then dredge in breadcrumbs.
Place each prepared cutlet on a plate and put in the refrigerator for thirty minutes. Heat a large skillet and add enough frying oil or fat to cover the bottom.
When the oil is hot add a breaded cutlet to the pan and fry both sides until golden brown. Repeat with remaining cutlets, adding more frying oil when necessary.

Notes

Serve with Lemon wedges, Sauerkraut, Vegetables, and Spätzle or Stärzelen

Depending on the size of your initial chops, it may be better to cut them in half prior to tenderizing. Go for a nice thin piece of meat before moving on to breading.

You will want a hot skillet to cook these thin pieces of meat quickly.

Add Jägersauce / Jägersoße to make Jägerschnitzel, this one is exceptionally good.