Vienna, or Wien, is known for Wienerschnitzel made with veal cutlets, and this gluten free Wienerschnitzel recipe, made with pork loin cutlets instead, is just as good.
Making Wienerschnitzel can get kind of messy because you coat the meat first in flour, then dip it in an egg/milk mixture and lastly coat it with bread crumbs. To make this gluten free you leave out the flour and start with dipping the meat in an egg/ coconut milk mixture. Then you dredge the meat through crushed pork rinds making sure it has a good coating of pork rinds. Then fry the meat in grapeseed oil for 3-5 minutes on each side and serve garnished with a wedge of lemon.
This gluten free Wienerschnitzel may be messy to make but it is oh so delicious and a favorite of many, and therefore makes the perfect meal to serve company.
- 1 pound thin sliced pork loin
- 1 egg
- coconut milk
- 1 bag pork rinds
- grapeseed oil
- salt and pepper
- 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.
- Crush pork rinds in zip lock bag using a rolling pin then pour onto a plate.
- Whisk an egg with a little coconut milk in a shallow bowl.
- 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.
- 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.
- 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.
- Serve with a lemon wedge and Petersilien Kartoffel (parsley potatoes), Spaetzle, german potato salad, or fries.