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Dairy-Free Schnitzel with Lemon and Parsley

Thinly pounded pork cutlets coated in gluten-free breadcrumbs, pan-fried to golden perfection and served with lemon wedges and fresh parsley.

35m4 servings
Contains eggDAIRY-free
400 cal|35g protein|25g carbs|18g fat|2g fiber

Ingredients

  • 4 Pork cutlets
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 cup Gluten-free flour
  • 2 large Eggs
  • 2 tbsp Dairy-free milk
  • 1 cup Gluten-free breadcrumbs
  • 1/4 cup Olive oil
  • 4 Lemon wedges
  • 2 tbsp Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Prepare cutlets: Pound pork cutlets to 0.635 cm thickness. Season with salt and pepper.
  2. 2Set up breading station: Place gluten-free flour, beaten eggs mixed with dairy-free milk, and gluten-free breadcrumbs in separate shallow dishes.
  3. 3Bread cutlets: Dredge each cutlet in gluten-free flour, then dip in egg mixture, and finally coat with gluten-free breadcrumbs, pressing to adhere.
  4. 4Fry cutlets: Heat olive oil in a large skillet over medium-high heat. Fry the cutlets for 3-4 minutes per side, or until golden brown and cooked through.
  5. 5Serve: Serve immediately with lemon wedges and fresh parsley.

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