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.
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