Wienerschnitzel (Gluten Free, Paleo)
 
 
Gluten Free Wienerschnitzel, made with pork loin cutlets instead of veal, is just as good as the original recipe. Serve with parsley potatoes, fries, german potato salad, or cucumber salad.
Author:
Recipe type: Main
Ingredients
  • 1 pound thin sliced pork loin
  • 1 egg
  • coconut milk
  • 1 bag pork rinds
  • grapeseed oil
  • salt and pepper
Instructions
  1. You want the meat to be thin so that when you fry it,it cooks very quickly to achieve that crispy crust and the middle is not left raw. So pound the pork loin cutlets with a meat mallet to ¼ inch thickness then season with salt and pepper.
  2. Crush pork rinds in zip lock bag using a rolling pin then pour onto a plate.
  3. Whisk an egg with a little coconut milk in a shallow bowl.
  4. You want to make sure the skillet with the oil is heated and ready before you start "breading" the cutlets. If the "breaded" cutlets sit too long they become soggy. Make sure there is enough oil in the skillet for the cutlets to "swim" in it. You want the oil to be hot - but not too hot...about 330 degrees. Too hot and the crust will burn before the meat is cooked, not hot enough and they soak up the oil and become soggy and oily.
  5. Dip the cutlet into the egg/coconut milk mixture. Then dredge it through the crushed pork rinds making sure it has a good coating covering it. Do this with each cutlet.
  6. Fry the schnitzel for about 3-4 minutes on each side until a golden brown. Take out of skillet and place on a plate lined with a paper towel.
  7. Serve with a lemon wedge and Petersilien Kartoffel (parsley potatoes), Spaetzle, german potato salad, or fries.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/wienerschnitzel-gluten-free-paleo/