Gluten Free Pan Fried Schnitzel with Mushroom Pan Sauce
Equipment
- 1 cast iron or other heavy bottomed skillet
Ingredients
- vegetable oil or avocado oil for frying
- 4-5 pork chops or chicken breasts, pounded 1/4- 3/8" thick
- 1 cup gluten free bread crumbs or gluten free crackers crumbs (I use Milton's Gluten Free Sea Salt Crackers, ground in the Vitamix)
- 1/2 cup almond flour gf
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 3 T grated parmesan cheese, optional
- 1/2 cup gluten free 1 to 1 flour in a flat bowl
- 2 eggs, whisked in a flat bowl
Mushroom Pan Sauce
- 2 tablespoons finely minced onion
- 3 large cloves garlic, minced
- 1/2 cup dry white wine
- 3/4 cup chicken broth gf
- 2 tablespoons tomato paste
- 1 ½ teaspoon lemon juice
- 2 teaspoons spicy brown mustard or 1 teaspoon crushed mustard seed gf
- 1 teaspoon balsamic vinegar
- 1 ½ cups chopped mushrooms button, shitake or Baby Bella or a combination
- ½ teaspoon Kosher salt
- 1/3 cup heavy cream
- 1 tablespoon minced parsley
Instructions
- Mix the cracker crumbs, almond flour, salt, pepper, and parmesan. Pour the coating onto a plate.
- Dip the pork or chicken in the gf flour to coat. Next dip in the egg and coat each side in the crumb mixture. Add a little salt and pepper to each piece.
- Heat a large cast iron or heavy bottomed skillet with 1/4" of avocado oil or vegetable oil. Fry each piece over medium to medium high heat for 2 minutes on the first side before flipping over with a spatula to the other side. Fry for 1 ½- 2 minutes more or until a thermometer inserted in the thickest part reads 148-155° F.
- Move to a plate and cover to keep warm. Make the pan sauce.
Mushroom Pan Sauce
- Remove any excess oil from frying the schnitzel. Add the minced onion and garlic and saute over low to soften. Add the mushrooms and continue to saute.
- Add the wine and deglaze the pan, stirring to get the bits off the bottom of the pan. Add the broth, tomato paste, mustard seed or mustard, lemon juice, and simmer for 8-10 minutes.
- Remove from the heat and add the cream. Then add the parsley. Serve over fried schnitzel with more parsley or chives topping the dish and a sour cream dollop if you like.
