Gluten-Free Schnitzel with Lemon-Butter Sauce

Ingredients

• 4 Pork cutlets
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/2 cup Tapioca starch
• 2 Eggs
• 1 cup Gluten-free breadcrumbs
• 1/4 cup Olive oil
• 4 tbsp Butter
• 2 tbsp Lemon juice
• 2 tbsp Fresh parsley, chopped

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

Instructions

1. 1Place the pork cutlets between two sheets of plastic wrap and pound them thinly using a meat mallet or rolling pin.
2. 2Season the cutlets with salt and pepper.
3. 3Place tapioca starch (or other starch) in a shallow dish. In another shallow dish, whisk the eggs. In a third shallow dish, place the gluten-free breadcrumbs.
4. 4Dredge each cutlet in the tapioca starch, then dip in the beaten eggs, and finally coat with the gluten-free breadcrumbs, pressing gently to adhere.
5. 5Heat olive oil in a large skillet over medium heat. Add the breaded cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through.
6. 6Remove the cutlets from the skillet and set aside.
7. 7In the same skillet, melt the butter over medium heat. Add the lemon juice and cook for 1 minute, stirring until the sauce is smooth and emulsified.
8. 8Stir in the chopped parsley.
9. 9Pour the lemon-butter sauce over the schnitzel and serve immediately.

Substitutions

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