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The Best Gluten-Free Pork Schnitzel Recipe with Mushroom Gravy

Can be made dairy free too!

by Elyse the Gluten-Free Foodee
The Best Gluten-Free Pork Schnitzel Recipe with Mushroom Gravy

Schnitzel, the national dish of Austria, is a thin slice of meat that has been pounded with a meat tenderizer, then breaded, and fried. Although Austria’s wiener schnitzel is made with veal, many countries have their own version of schnitzel made with different meats. Like, in Germany it is traditionally made with pork which is what we use to make our Best Gluten-Free Pork Schnitzel Recipe with Mushroom Gravy.

When you are gluten-free and you hear something is breaded and topped with gravy, it definitely gets your spidery senses going. I mean, you wonder what breading was used, what flour was used to dredge the meat and thicken the gravy? Well, fear not with our recipe today. This recipe manages to achieve the perfect crisp schnitzel and smooth gravy that are both full of flavour and you’ll never guess it’s gluten-free. There is no compromise there.

Gluten-Free Pork Schnitzel Recipe with Mushroom Gravy:

Ingredients:

Pork Schnitzel:

  • 8 pork cutlets pounded out thin
  • 2 1/2 tsp salt (used to season different layers of dish)
  • 2 cups gluten-free breadcrumbs, pulsed to a fine crumb
  • 2 tsp pepper (used to season different layers of dish)
  • 2 1/2 tsp granulated onion (used to season different layers of dish)
  • 1 cup gluten-free flour – I use Bob’s Red Mill 1-to -1 Baking Flour or PC Gluten Free All Purpose Flour
  • 2 eggs
  • 2 tbs milk or dairy free milk
  • Vegetable oil

Mushroom Gravy:

  • 1 small onion minced
  • 2 medium garlic cloves minced
  • 227g cremini or button mushrooms sliced
  • 2 c gluten-free onion broth or vegetable broth
  • 2 tbs gluten-free flour
  • 4-6 tbs butter or non-dairy butter alternative
  • 2 sprigs thyme (optional)
  • 1 tsp white balsamic vinegar
  • Salt and pepper to taste
TIPS:

Save crusts or pieces of gluten-free bread in your freezer. Then dry them out in the oven and blitz them in the food processor. This is something you can do to supplement bought breadcrumbs or use entirely your homemade breadcrumbs. Then you know what’s in them.

I like to grind all breadcrumbs down in the food processor as it produces a finer crumb and better texture. Bread crumbs that contain corn tend to be coarser and benefit most from the extra grinding.

Gluten-free Panko breadcrumbs tend to become saltier when fried, so be mindful of this when seasoning, if you are using Panko. 

Directions:

Pork Schnitzel:

  • Pulse gluten-free breadcrumbs in food processor until they are a fine crumb. The consistency should be like sand.
  • Using a meat tenderizer pound out the pork to a thin, but even thickness.
  • In a bowl, mix 2 cups of gluten-free breadcrumbs with granulated onion, and pinches of salt and pepper.
  • Crack two eggs in a bowl, add in 2 tbs of milk, and pinches of salt and pepper; whisk to combine.
  • In a third bowl, mix gluten-free four, granulated onion, and pinches of salt and pepper.
TIP: Pie plates or shallow bowls are best for setting up your breading station. They allow the entire cutlet to fit so you don’t miss any areas when breading.
  • Dip your pork cutlet into the seasoned flour covering the meat completely. Shake off any excess.
  • Next, dip your floured cutlet into the egg mixture, covering completely.
  • Now, cover the cutlet in breadcrumbs and then set aside on a plate while you repeat the breading process.
  • In a large fry pan, place about a quarter inch of vegetable oil and heat to 350°.
  • Fry the cutlets until golden brown on both sides.
  • Place on a parchment lined rimmed cookie sheet and keep warm in the oven at 300° for at least 10 minutes as this will finish cooking the schnitzel.

Mushroom Gravy:

  • In large shallow pot, sauté onions in 2 tbs butter until just about translucent. Add in garlic and sauté until fragrant.
  • To the onion and garlic mixture, add in mushrooms and sauté until all water evaporates.
  • Add 4 tbs butter and let melt.
  • Sprinkle flour on mushroom and add to butter mixture.
  • Stir until mushroom are coated and flour has cooked out. If the flour is sticking to the bottom of the pot add in an additional knob of butter.
  • Once flour is cooked out, whisk in the stock.
  • Steep two sprigs of thyme in the sauce, cooking over medium heat.
  • Allow stock to reduce by about a third. Add in white balsamic vinegar and cook again.
  • Season with salt and pepper to taste. Serve sauce on the side of the schnitzel.

Serving Suggestions:

  • Serve with mashed potatoes or mashed sweet potatoes and a hot vegetable like steamed broccoli.
  • If you prefer, you could skip the sauce and serve with slices of lemon (or have the lemons with the sauce) for an extra tang.

This gluten-free pork schnitzel recipe with mushroom gravy is a delicious meal that’s easy enough for a weeknight dinner but special enough for any important night or occassion.

Guten Appetit!

The Best Gluten-Free Pork Schnitzel Recipe with Mushroom Gravy

Gluten-Free Pork Schnitzel Recipe with Mushroom Gravy

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

Pork Schnitzel:

  • 8 pork cutlets pounded out thin
  • 2 1/2 tsp salt (used to season different layers of dish)
  • 2 cups gluten-free breadcrumbs, pulsed to a fine crumb
  • 2 tsp pepper (used to season different layers of dish)
  • 2 1/2 tsp granulated onion (used to season different layers of dish)
  • 1 cup gluten-free flour – I use Bob’s Red Mill 1-to -1 Baking Flour or PC Gluten Free All Purpose Flour
  • 2 eggs
  • 2 tbs milk or dairy free milk
  • Vegetable oil

Mushroom Gravy:

  • 1 small onion minced
  • 2 medium garlic cloves minced
  • 227g cremini or button mushrooms sliced
  • 2 c gluten-free onion broth or vegetable broth
  • 2 tbs gluten-free flour
  • 4-6 tbs butter or non-dairy butter alternative
  • 2 sprigs thyme (optional)
  • 1 tsp white balsamic vinegar
  • Salt and pepper to taste

Instructions

Pork Schnitzel:

  • Pulse gluten-free breadcrumbs in food processor until they are a fine crumb. The consistency should be like sand.
  • Using a meat tenderizer pound out the pork to a thin, but even thickness.
  • In a bowl, mix 2 cups of gluten-free breadcrumbs with granulated onion, and pinches of salt and pepper.
  • Crack two eggs in a bowl, add in 2 tbs of milk, and pinches of salt and pepper; whisk to combine.
  • In a third bowl, mix gluten-free four, granulated onion, and pinches of salt and pepper.
  • Dip your pork cutlet into the seasoned flour covering the meat completely. Shake off any excess.
  • Next, dip your floured cutlet into the egg mixture, covering completely.
  • Now, cover the cutlet in breadcrumbs and then set aside on a plate while you repeat the breading process.
  • In a large fry pan, place about a quarter inch of vegetable oil and heat to 350°.
  • Fry the cutlets until golden brown on both sides.
  • Place on a parchment lined rimmed cookie sheet and keep warm in the oven at 300° for at least 10 minutes as this will finish cooking the schnitzel.

Mushroom Gravy:

  • In large shallow pot, sauté onions in 2 tbs butter until just about translucent. Add in garlic and sauté until fragrant.
  • To the onion and garlic mixture, add in mushrooms and sauté until all water evaporates.
  • Add 4 tbs butter and let melt.
  • Sprinkle flour on mushroom and add to butter mixture.
  • Stir until mushroom are coated and flour has cooked out. If the flour is sticking to the bottom of the pot add in an additional knob of butter.
  • Once flour is cooked out, whisk in the stock.
  • Steep two sprigs of thyme in the sauce, cooking over medium heat.
  • Allow stock to reduce by about a third. Add in white balsamic vinegar and cook again.
  • Season with salt and pepper to taste. Serve sauce on the side of the schnitzel.

Serving Suggestions:

  • Serve with mashed potatoes or mashed sweet potatoes and a hot vegetable like steamed broccoli.
  • If you prefer, you could skip the sauce and serve with slices of lemon (or have the lemons with the sauce) for an extra tang.

NOTES/TIPS

  • Save crusts or pieces of gluten-free bread in your freezer. Then dry them out in the oven and blitz them in the food processor. This is something you can do to supplement bought breadcrumbs or use entirely your homemade breadcrumbs. Then you know what’s in them.
  • I like to grind all breadcrumbs down in the food processor as it produces a finer crumb and better texture. Bread crumbs that contain corn tend to be coarser and benefit most from the extra grinding.
  • Gluten-free Panko breadcrumbs tend to become saltier when fried, so be mindful of this when seasoning, if you are using Panko. 
  • Pie plates or shallow bowls are best for setting up your breading station. They allow the entire cutlet to fit so you don’t miss any areas when breading.
Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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