Schnitzel is a breaded and pan fried meat cutlet that is traditionally made with veal. Veal isn’t always available but fortunately, chicken and pork are great substitutes and this main dish only takes a few minutes to make. A traditional side is spaetzle, an egg and flour noodle that is boiled and then pan fried – and you can make them gluten free too! – Just use GF AP flour. Recipe for that, coming soon.
Ingredients:
- Thinly sliced veal, chicken breast or even pork tenderloin
- A note on meat: you can buy already thinly sliced chicken breast. Thinly sliced pork chops will work and are available, but it’s not my favorite alternative. Instead, if I’m not using chicken or veal, I like to buy a pork tenderloin and make 2 small schnitzels with 1inch slices. They’re delicious and cheap!
- 1/2 cup GF bread crumbs
- 1/2 cup GF AP Flour
- 1 egg beaten – mixed with a tablespoon or so of water
- salt and pepper
- (optional, lemon zest)
- Neutral oil (not Olive Oil!) – like canola or vegetable
- Skillet to pan fry
Method:
- Set up a breading station by placing the GF AP flour in one dish, the beaten egg in a second dish and the GF bread crumbs in the last dish. Note: If you’ve never done this before, it’s easy. You’re going to bread your protein of choice – in this order: 1) flour, 2) egg, 3) bread crumbs.
- Season the flour with salt and pepper and mix it up in the dish. You will adjust your seasoning after you pan fry, so don’t be too worried about it here.
- Optional: Season the breadcrumbs with the lemon zest if you’re going that route.
- Pound your meat:
- The easiest way I’ve found to do this is to put your chosen piece of meat on a cutting board, cover with a piece of plastic and pound the meat with a meat mallet. If you don’t have one, a rolling pin will work too.
- You want to pound it out pretty thin, like 1/4″ at most.
- Put the oil in a skillet at medium high heat.
- Tip: Set out a plate with a napkin or paper towel to drain the schnitzels on after frying. A rack over a cookie sheet is even better.
- This is going to go pretty fast, so be ready.
- Start breading your schnitzels by dredging the protein on each side in this order:
- Flour: Press the protein down into the flour and flip so the flour sticks on all sides and then shake off the excess.
- Egg: Use a fork and put the protein the egg wash and then flip and then pick it up to let the excess egg fall off.
- Bread Crumbs: Cover the protein in the bread crumbs by and press down so that the bread crumbs adhere to the egg.
- Repeat with the remaining slices of your protein.
- Put the schnitzel in the heated oil and fry on each side for about 2-3 minutes. Keep an eye on it and don’t let it burn.
- Remove from the skillet and put on the napkin covered plate and let the excess oil drain off. Season with some salt while it’s hot.
- Repeat with the remaining schnitzels — and ENJOY!
- Serve with lemon wedges and GF brown gravy if you like.
See also a side salad – gurkensalat!