Oven-Baked Crispy Pork Schnitzel with Lemon & Parsley

Gluten-FreeHigh ProteinLow Fat

A 575-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 (100g each) thin pork escalopes (pork loin or tenderloin, pounded thin)
• 50g gluten-free breadcrumbs
• 1 large egg, beaten
• 1 tbsp gluten-free flour
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 1 tbsp olive oil
• 1/2 lemon, cut into wedges
• 2 tbsp fresh parsley, chopped

Instructions

1. Prep: Preheat your oven to 200°C (390°F) or your air fryer to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease your air fryer basket.
2. Pat the pork escalopes dry with paper towels. Season both sides with salt and pepper.
3. Set up a dredging station: Place gluten-free flour on one plate, the beaten egg in a shallow bowl, and gluten-free breadcrumbs mixed with paprika and garlic powder on another plate.
4. Dredge each pork escalope first in flour, then in egg, ensuring it's fully coated, and finally generously in the seasoned breadcrumbs, pressing gently to adhere.
5. Lightly brush or spray the breaded schnitzels with olive oil on both sides.
6. Bake in the preheated oven for 15-20 minutes, flipping halfway, or air fry for 12-15 minutes, until golden brown and cooked through (internal temperature 63°C/145°F).
7. Serve immediately with fresh lemon wedges and a sprinkle of chopped parsley.