Thinly sliced and breaded meat – whether it be beef, chicken, or pork – is delicious. Sadly, it isn’t always something that is easy to achieve on a gluten-free diet. That’s why today’s gluten-free pork schnitzel recipe with mushroom gravy is such a tasty revelation.
There are two challenges to achieving a perfectly crisp gluten-free breaded schnitzel or cutlet. The first, is infusing flavour into the breadcrumbs; as gluten-free breadcrumbs tend to be bland and difficult to season. To overcome this inability to absorb flavour, you need to season all your components well; the egg mixture, the flour mixture, plus your gluten-free breadcrumbs mixture. If you don’t do this, the meat will be bland. Gluten-free cooking is often about building more flavour to achieve the same or similar results as the traditional version of the dish.
The second challenge with achieving a great fried cutlet or schnitzel is what breadcrumbs to use. Now, most gluten-free breadcrumbs I’ve used are good. I do not recommend ones that are primarily made of corn or are super course. If you have these, processes them in the food processor, to make them finer and give you a better texture. I like to grind all breadcrumbs down no matter the type to get a finer crumb, but corn tends to be the only ones that you need to grind. If you skip this step it is akin to the texture of popping candy. Also, gluten-free panko breadcrumbs tend to become saltier when fried, so be mindful of that when seasoning, if using panko. I recommend a traditional gluten-free breadcrumb over a corn or panko for this recipe.
Tip: Save crusts or pieces of gluten-free bread in your freezer. Then dry them out in the oven and blitz them in the food processor. This is something you can do to supplement bought breadcrumbs or use entirely your homemade breadcrumbs. Then you know what’s in them.
Gluten-Free Pork Schnitzel Recipe with Mushroom Gravy:
- 8 pork cutlets pounded out thin
- 1 1/2 tsp salt
- 2 cups gluten-free breadcrumbs, pulsed to a fine crumb
- 1 tsp pepper
- 2 tsp granulated onion
- 1 cup gluten-free flour – I use Bob’s Red Mill 1-to -1 Baking Flour or PC Gluten Free All Purpose Flour
- 1 tsp salt and pepper
- 1/2 tsp granulated onion
- 2 eggs
- Salt and pepper to taste
- 2 tbs milk
- Vegetable oil
- 1 small onion minced
- 2 medium garlic cloves minced
- 227g cremini or button mushrooms sliced
- 2 c gluten-free onion broth or vegetable broth
- 2 tbs gluten-free flour
- 4 tbs butter
- 2 tbs butter
- 2 sprigs thyme (optional)
- 1 tsp white balsamic vinegar
- Salt and pepper to taste
- Pulse gluten-free breadcrumbs in food processor until they are a fine crumb. The consistency should be like sand.
- Using a meat tenderizer pound out your pork to a thin, but even thickness.
- In a bowl, mix 2 cups of gluten-free breadcrumbs with salt, pepper, and granulated onion.
- Crack two eggs in a bowl, add in 2 tbs of milk, and in salt and pepper; whisk to combine.
- In a third bowl, mix gluten-free four, salt, pepper, and granulated onion.
Tip: Pie plates or shallow bowls are best for setting up your breading station. They allow the entire cutlet to fit fist so you don’t miss any areas when breading.
- Dip your pork cutlet into the seasoned flour covering the meat completely. Shake off any excess.
- Next, dip your floured cutlet into the egg mixture, covering completely.
- Now, cover the cutlet in breadcrumbs and then set aside on a plate while you repeat the breading process for the other cutlets.
- In a large fry pan, place about a quarter inch of vegetable oil and heat to 350°.
- Fry the cutlets until golden brown on both sides.
- Place on a parchment lined cookie sheet with edges and keep warm in the oven at 300° for at least 10 minutes this will finish cooking the schnitzel.
- In large shallow pot, sauté onions in 2 tbs butter until just about translucent. Add in garlic and sauté until fragrant.
- To the onion and garlic mixture, add in mushrooms and sauté until any water that comes out of them evaporates.
- Add 4 tbs butter and let melt.
- Sprinkle flour on mushroom and and add to butter mixture.
- Stir until mushroom are coated and flour has cooked out. If the flour is sticking to the bottom of the pot add in an additional knob of butter.
- Once flour is cooked out, whisk in the stock.
- Steep two sprigs of thyme in the sauce, cooking over medium heat.
- Allow stock to reduce by about a third. Add in white balsamic vinegar and cook again.
- Season with salt and pepper to taste. Serve sauce on the side of the schnitzel.
Our gluten-free pork schnitzel recipe with mushroom gravy can be served with mashed potatoes or for the nightshade free (like me) mashed sweet potatoes. The addition of an easy vegetable like steamed broccoli rounds out this meal. This schnitzel recipe also pairs well with slices of lemon. So, you could skip the sauce, if you like or enjoy both, if you like an extra tang.
This gluten-free pork schnitzel recipe with mushroom gravy is a hearty and delicious meal that’s easy enough for a weeknight dinner. It’s also special enough for Sunday dinner or special occasion. If you like this recipe you may also enjoy our gluten-free vegetarian mushroom ragoût over creamy polenta or gluten-free pork chops with pan sauce and parsley rice recipes.
Have you tried this schnitzel recipe? Are there any recipes you’d like to see us make a gluten-free version of? Leave us a comment below and let us know what you think.
Stay safe and take care of yourself.