Gluten-Free Crispy Pork Schnitzel with Lemon Wedge

Gluten-FreeHigh ProteinLow Fat

A 565-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 (approx. 100g each) pork loin cutlets, thinly pounded to 1/4 inch thickness
• 1/2 cup gluten-free breadcrumbs (such as cornflake or rice-based)
• 1 large egg, beaten
• 2 tbsp gluten-free all-purpose flour
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 lemon, cut into wedges
• 1/2 cup fresh parsley, chopped (for garnish, optional)

Instructions

1. Prep: Pat pork cutlets dry. Set up a breading station: one shallow dish with gluten-free flour, one with beaten egg, and one with gluten-free breadcrumbs seasoned with salt and pepper.
2. Dredge each pork cutlet in flour, then dip in egg, and finally coat thoroughly with seasoned gluten-free breadcrumbs, pressing gently to adhere.
3. Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the breaded pork cutlets in the skillet.
4. Pan-fry for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 145°F/63°C).
5. Remove schnitzels from the pan and let rest for a minute on a wire rack to maintain crispness.
6. Serve immediately with fresh lemon wedges.
7. Top tip: For extra crispiness, ensure the oil is hot enough before adding the schnitzel, but not smoking.