pork wienerschnitzel

Amys Gluten Free Pantry

So you can probably tell by now that there are some European roots in our family. My Hungarian husband’s family tree extends to the former Czechoslovakia and Austria, which is where this dish hails from. Originally made from veal, pork is perfect for this dish because it holds up so well to the pounding it gets.

Kids with gluten and casein allergies typically can’t get their fried food fix at fast food restaurants, so once in a while, I make this lightly fried dish and they love it. I actually double the recipe because they like it as left overs when they get home from school the next day.

This is an amazingly inexpensive dish to produce. The 6 cutlets I purchased from Trader Joe’s cost me less than $5. I teamed it with Cucumber Salad, which cost me another $2. A few additional ingredients probably cost another buck or two. A dinner for 4 for under $10 should make you smile.

Prep time: 10 minutes
Total time: 30 minutes
Yield: 4 servings

6 boneless pork cutlets
2 eggs scrambled and placed in shallow dish
1 c. quinoa or rice flour (either is fine, but I love quinoa flour better for this recipe, plus it’s got lots of protein in it), placed in shallow dish
oil for frying (I like grapeseed that I get at Trader Joe’s)
salt & pepper to taste

  1. Slide a cutlet into a large plastic bag (or between two sheets of plastic wrap). With the flat side of a meat tenderizer, or the bottom of a small, flat skillet, evenly pound the cutlets until they are about 20% larger to about 1/4″ thick.
  2. Pour enough oil to just cover the bottom of a large, heavy bottomed hot skillet.
  3. Once oil is hot, dip cutlets into egg, then dredge (coat both sides) in quinoa or rice flour. Shake off excess and gently slide into skillet. Fry each side for 3-4 minutes until browned. Drain on paper towels. Keep warm in a 200 degree oven or serve immediately. Also great at room temp.

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