I have to confess before my husband, I had no clue what pork schnitzel was. And I still say it wrong. I was intrigued watching him make it for his frat boys, though. Needless to say it’s been on my list for awhile.
The last year I’ve been cooking up some delicious lunches and dinners for Zach and I. Taco Chili. Deep Dish Pizza. Ricotta Baked Chicken. Chicken Enchilada Casserole. Buffalo Chicken Dip. And Philly Cheesesteak Meatloaf. The meatloaf was one of my favorites and I’ll post the recipe once I make a tweak to it. So good.
This dish though, was one of my other favorites. I really like using pork rinds in place of bread crumbs in pretty much every recipe. This meal was SO filling. Mashed cauliflower has kind of been my go-to lately too. It’s so easy. Just boil the cauliflower and puree in a food processor. I have found a tablespoon or tow of cream cheese makes it whipped and wonderful. Definitely gives the best texture.
Gluten-Free Pork Schnitzel
- 1/2 pork loin, cut into thin strips
- 8 oz. pork rinds
- salt and pepper to taste
- 1/2 tsp paprika
- 1/4 cup almond flour
- 2 tbsp psyllium husk powder
- 1 tbsp garlic powder
- 2-3 eggs (Mine used 2 up completely)
- Coconut oil for cooking
Let’s Make it Happen: Trim pork loins and cut into thin strips. Pound out even thinner.
Place almond flour, psyllium husk powder, salt, pepper, and garlic powder in a bowl. Beat eggs in a separate bowl. Pulse pork rinds in a food processor and place in a third bowl.
Dip pork in the flour mix and coat completely (I did all of one stuff, put the bowl in the sink and moved on to the next bowl). Dip in egg and tap off excess. Lastly, coat with pork rinds. Heat up a skillet with coconut oil. Once it heats up to a medium heat, drop in the pork. Cook for 4-5 minutes on each side, until crisp and golden. Repeat with the remaining pork.
Serve it up and enjoy! As you can see I served mine with mashed cauliflower and sauteed asparagus.