The Best Crispy Gluten Free Schnitzel: Pork or Chicken
There is something undeniably comforting about a perfectly golden, crispy schnitzel. Traditionally a staple of Central European cuisine, most famously the Austrian Wiener Schnitzel, this dish has become a global favorite for its satisfying crunch and tender interior. For those of us on a gluten free journey, missing out on that iconic breaded texture is not an option.
This updated recipe provides a foolproof method for creating a gluten free pork schnitzel or chicken schnitzel that tastes exactly like the original. By using a specific three-step dredging process and a few professional kitchen secrets, you can achieve a crust that is light, airy, and perfectly adhered to the meat.
Gluten Free Pork Schnitzel Recipe
Ingredients
- 1 ½ pounds pork loin chops boneless
- ½ cup Gluten Free All Purpose Flour
- 1 tablespoon garlic salt
- ½ teaspoon paprika
- 2 eggs beaten
- 1 cup Gluten Free Panko Crumbs
- ½ cup cooking oil
- 1 cup buttermilk optional
- salt and pepper to taste
- 1 lemon wedges
Instructions
- Tenderize meat to approximately 1/4 inch thickness1 1/2 pounds pork loin chops
- Using three separate plates/bowls, place gluten free flour & spices in one, beaten eggs in second, and panko crumbs in third dish1/2 cup Gluten Free All Purpose Flour, 1 tablespoon garlic salt, 1/2 teaspoon paprika, 2 eggs, 1 cup Gluten Free Panko Crumbs
- Begin heating oil in frying pan1/2 cup cooking oil
- Sprinkle salt and pepper, and baste in *optional buttermilk on pork loinssalt and pepper, 1 cup buttermilk
- Press pork loin into gluten free flour mixture, coating both sides
- Dip into egg mixture and coat
- Coat pork loin in panko crumbs and set aside
- Repeat for each piece of pork loin
- Let sit in fridge for 10 minutes to allow gluten free breadcrumbs to adhere to pork
- Add pork loin to heated frying pan
- Cook until bottom is golden brown and flip to cook other side
- Remove from pan and serve hot & crispy1 lemon
Nutrition Details
Recipe Video
Recipe Notes
Tried this gluten free recipe?
Let us know how it was!The Secret to Perfect Gluten Free Breading
The biggest challenge with gluten free breading is often getting it to stick. Without gluten to act as a binder, the breading can sometimes slide right off the meat in the pan. To prevent this, we utilize the “Dry-Wet-Dry” system:
- The Foundation (Gluten Free Flour): We start with a light dusting of gluten free all-purpose flour. This dries the surface of the meat, giving the egg something to cling to.
- The Binder (Egg Wash): The egg acts as the glue. Adding a splash of buttermilk or water helps thin the egg slightly so it coats the meat evenly without being too thick.
- The Crunch (Gluten Free Panko): For the most authentic “shatter-crisp” texture, gluten-free panko crumbs are the gold standard. They are larger and airier than standard gluten free breadcrumbs, leading to a superior crunch.
Pork vs. Chicken: Which Should You Choose?
While traditional Wiener Schnitzel uses veal, pork and chicken are the most popular modern variations.
- Pork Schnitzel (Schweineschnitzel): Usually made from boneless pork loin. It has a richer, slightly sweeter flavour that pairs beautifully with earthy sides like braised red cabbage or mushroom gravy (Jägerschnitzel).
- Chicken Schnitzel: A lighter alternative using chicken breast. Because chicken is leaner, it’s vital not to overcook it. The fast shallow-fry method in this recipe keeps the chicken incredibly juicy.
Pro Tips for Success
- Pound it Thin: This is the most important step. Pounding the meat to a uniform 1/4-inch thickness ensures it cooks through in the same amount of time the breading takes to turn golden. It also tenderizes the muscle fibers.
- The 10-Minute Rest: After breading your cutlets, let them rest on a wire rack or plate for about 10 minutes before frying. This allows the flour and crumbs to hydrate and “set,” ensuring the breading doesn’t fall off in the pan.
- Don’t Overcrowd the Pan: Frying too many pieces at once drops the oil temperature, which leads to greasy, soggy breading. Cook in batches for the crispiest results.
Serving Suggestions
A true schnitzel experience isn’t complete without a fresh lemon wedge. The acidity of the lemon cuts through the richness of the fried coating perfectly. For a traditional meal, serve your schnitzel alongside German potato salad (Kartoffelsalat), buttery spaetzle, or a crisp cucumber salad.
Frequently Asked Questions About This Recipe
Yes! While pan-frying gives the most traditional result, you can bake them at 400°F (200°C) on a lightly greased baking sheet for about 15–20 minutes, flipping halfway through. For extra crunch, spray the breaded cutlets with a little cooking oil before putting them in the oven.
You want an oil with a high smoke point and a neutral flavour. Vegetable oil, canola oil, or grapeseed oil are excellent choices. For a more traditional flavour, some cooks use a mix of oil and a tablespoon of butter.
This usually happens for two reasons: the meat was too wet before the flour stage, or the oil wasn’t hot enough. Make sure to pat the meat dry with paper towels before dredging, and ensure your oil is shimmering (around 350°F) before adding the meat.
Absolutely. Simply omit the optional buttermilk in the egg wash or replace it with a dairy-free milk like unsweetened almond or soy milk. Ensure your gluten free breadcrumbs are also dairy-free.
Avoid the microwave! The best way to reheat schnitzel is in an air fryer at 350°F for 3–5 minutes or in a toaster oven. This brings back the original crunch without drying out the meat.
Yes. You can freeze the cutlets after they have been breaded but before they are cooked. Place them in a single layer on a parchment-lined tray to freeze solid, then transfer to a freezer bag. Cook them directly from frozen, adding a couple of extra minutes to the frying time.
Found some center cut pork chops on sale at the grocery store the other day bought two packs, brought them home and made this recipe. Served alongside roasted potatoes and they were wonderful! Lemon is a definite must. Only change I made was at the same amount of spices to both the flour and the panko crumbs.
Thanks for sharing. This schnitzel works every time!
Delicious!!
My family loved it! It also works with veal instead of pork!
I have made this many times for different people and it gets a great reception. It takes practice to get those cutlets done golden brown but it is very forgiving overall. Great for Oktoberfest.
I’ve made this quite a few times. Sometimes I use panko but I suggest adding zest of a lemon to the sauce.
Delicious! Easy to make and has a great flavor.
Make this often always good
My husband who is a picky eater really enjoyed this and so did I. We will be having this again.
I made your recipe tonight for the first time. Came out excellent! I used panko breadcrumbs, crunchy, very light, delicious! TY😋
Yummy😋
Better schnitzel than I’ve had in Germany! Followed recipe exactly. Served with red cabbage. Delish!
Excellent and simple recipe. Thanks!!
Thank you for your sharing. This was delicious
Very good. We used air fryer insured of pan frying.Still came out great.
OMG! This is sooo good. And Easy to prepare.
I tried your recipe last night and my husband loved it. Instead of pork, I used chicken and it turned out pretty good. This is the first time I tried your recipe. Thank you.
THIS was amazing!! It was easy, delicious & I will definitely be keeping this recipe to use a lot in future. Thank you so much for such a beautiful recipe – we appreciate it 🙂
Oh my goodness!!! This is a family favorite!! ❤️ So good, thank you.
It was absolutely fabulous – “melt in my mouth” was the prevalent comment. We’ll be enjoying this again in future. Thanks!!!
Easy, quick, and delicious! Served it with fries and mayo (yes, German mayo!) and it brought in high praise from around the table!
Nice and crispy coating and tender interior. I made this exactly as it is written and it’s perfect. Thank you!
Schnitzel was always my favorite meal to order when I lived in Germany in the late 90’s. Thanks to you I was able to relive those fabulous meals. I made this Schnitzel along with your German potato salad when our kids and their spouses came over for Sunday dinner and everyone raved about it.
one of our families favorite recipe. Jagger schnitzel is amazing too. It’s also great in a big roll with mayonnaise for lunch. I’ve made it with veal, pork, chicken breast, and venison. Sort of like a chicken fried meat but pounded thin. If I have buttermilk in the fridge I add it to the egg mix and double dip. extra thick and crunchy crust.
Schnitzel perfection! Every bit as good as my favorite Schnitzels in Germany. I was stationed in Ramstein for 4 years and took every opportunity to dive into the local food. I loved it. Now on to try your other German recipes!
With chicken or with pork, it is a nice recipe.
It was a great dinner idea!
Used pork. It was a great recipe! Trying chicken next.
Tried with chicken and turned out too!
Always a family favorite!
Fantastic recipe! 👏 I really appreciate how clearly you explained the recipe steps. It’s rare to come across recipes that sound both delicious and practical at the same time.
Keep up the great work—I’ll definitely be checking back for more of your gluten free recipes! 🚀
Very easy, and amazing taste. Absolutely right about the extra touch of brightness with the lemon. Thank you for a recipe even pork haters will love!
Thank you for your sharing. Our pork was delicious!
Yum!
Was our dinner last night – great with chicken!
Made for my gluten free friend and she was so happy! Tried with a chicken and was glad I did. Delicious
It’s delicious!