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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.