Gluten-Free Breaded Pork Chops
These delicious crispy breaded pork chops can be made with any type of GF flour. The meat is extra tender due to the marinading process!
Equipment
- 1 meat mallet (or be creative and use some other heavy opject)
- 1 cast iron pan (optional, but cast iron works better)
- 1 cooling rack (you can also use paper towels to absorb the oil)
Ingredients
- 1.2 kg (2.6 lbs) of boneless pork leg
- 2 eggs
- 2 tablespoon olive oil
- 2 tablespoon seasoning I created a seasoning for this recipe or use taco seasoning
- 72 grams (½ cup) gluten free flour
- 2 tablespoon milk use plant-based for dairy-free option
- gluten free bread crumbs use as many as you need to coat all slices, depends on their size.
- oil for frying I used sunflower oil
Instructions
- Slice the pork leg thinly. The slices will not be perfectly even, and thin so you must pound them with a meat mallet. Make sure to cut out the white tissue from the mea slices (they are way to chewy if you leave them in).
- Whisk the eggs well, then add olive oil a drop at a time while vigorously whisking. Your goal is to allow the oil particles to break up and emulsify into the eggs. If you pour too much oil at once it won’t emulsify and will separate from the eggs later.
- Add the seasoning and the flour. Pour a couple of tablespoon of milk into the batter until it becomes pourable. Then, place the pork slices one by one into the batter coating them well. Cover with plastic wrap and place in the refrigerator for 30-60 minutes.
- Preheat a large cast iron pan for 5-10 minutes on medium heat. Add frying oil to the pan (I used sunflower oil) until it comes up to about ⅛ of an inch. You can adjust the oil levels if you would like less oil in your cutlets.
- Pour gluten free breadcrumbs into a wide plate and dip each piece of meat into the breadcrumbs. Make sure the cutlets are covered in crumbs completely, then place 3-4 slices in the pan.
- Fry on medium heat for 3-4 minutes, then flip, fry for another 3-4 minutes, and transfer to a cooling rack. If you don’t have a cooling rack line a plate with paper towels and place the cutlets onto that paper to let the oil be absorbed.
- Repeat with the rest of the meat. Add oil as needed! Serve with mashed potatoes, rice, or with your favorite side.
Notes
TIP: if you don’t have a meat mallet you can use a rolling pin to roll the meat out or just find something heavy that is suitable for pounding pork chops. You can be creative :)
TIP: for more flavor, you can add salt, seasoning, or parmesan to the breadcrumbs.
- Make sure your knife is really sharp before slicing the meat. You will save yourself time by sharpening your knife first!
- After the first batch, cut one of the cutlets and see if it cooked through, then, adjust the time accordingly for the next batch. I generally don’t watch the time anymore as I can tell the doneness of my pork cutlets by the browning. However, I always try the first batch, and if it is well done I fry the rest in the same way.
- Make sure you are using a lot of salt. The meat is not going to be seasoned from the inside so you need to make sure there is enough salt in the batter and breadcrumbs for the best results. You can also experiment with adding spices or Parmesan cheese to the breadcrumbs.
Nutrition
Serving: 300gCalories: 535kcalCarbohydrates: 35.5gProtein: 60gFat: 15.6gSaturated Fat: 4.1gCholesterol: 201mgSodium: 401mgPotassium: 973mgFiber: 2.5gSugar: 2.7gCalcium: 93mgIron: 5mg
Tried this recipe?Let us know how it was!