Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free)
- 2 days ago
- 4 min read
This pork schnitzel is golden, crisp, and perfectly tender in the centre. Pork fillet is pounded, then coated in a gluten-free crumb with lemon and herbs, and finally shallow-fried until beautifully golden. Simple, comforting, and delicious, it’s the kind of meal that works with almost anything.
Why you'll love gluten-free Crispy Pork Schnitzel with Lemon & Herbs Recipe
There’s a reason schnitzel has lasted through generations.
At its core, it’s a simple cooking method - meat pounded thinner, coated in flour, egg, and breadcrumbs, then fried until golden. Nothing complicated, yet somehow it always feels satisfying when it’s done properly.
For this version, I used pork scotch fillet. It has a little more richness and flavour, while still staying tender once pounded out. Not too thin, just enough so it cooks quickly while the crumb coating traps the moisture and keeps the centre juicy.
The outside becomes crisp and golden, while the inside stays tender and full of flavour.
It’s one of those meals that can shift depending on how you serve it. With salad and potatoes or rice, tucked into a warm bread roll, sliced into a wrap with lettuce and mayonnaise - it works because the base is so good to begin with.
Simple food, done properly, has a way of staying around.
Watch How to make gluten-free Crispy Pork Schnitzel with Lemon & Herbs
Frequently Asked Questions
What cut of pork is best for schnitzel?
I used pork scotch fillet for this crispy pork schnitzel recipe because it stays tender and juicy while still developing great flavour. If you prefer a leaner option, pork loin or pork cutlets also work well.
Why is the pork pounded thinner?
Pounding the pork helps it cook quickly and evenly while keeping the inside tender. It also creates that classic schnitzel texture that's crisp on the outside and juicy in the centre.
Can I prepare pork schnitzel ahead of time?
Yes. You can crumb the pork ahead of time and store it covered in the fridge for up to 24 hours before cooking.
Can pork schnitzel be frozen?
Yes. Place uncooked schnitzel between sheets of baking or freezer paper and freeze in an airtight container for up to 2 months.
Can I cook schnitzel from frozen?
For best results, thaw the schnitzel overnight or a few hours in the fridge before cooking. This helps the pork cook evenly while keeping the crumb golden and crisp.
Why press the schnitzel while cooking?
Gently pressing the centre helps the pork maintain even contact with the pan, allowing it to cook evenly as the edges tend to crisp more quickly.
Ways to Serve Pork Schnitzel
With my Feta and Pomegranate Coleslaw or my Potato & Cucumber Salad
Alongside Rosemary and Garlic Potatoes or a Green Bean Salad
In a warm gluten-free bread roll or wrap or with lettuce and mayonnaise
Over a bed of warm stove-top rice
Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free)
Prep time: 15 minutes
Cook time: 10 minutes
Serves 4-6
INGREDIENTS
PORK
6 pork scotch fillets
Sea salt, to season
Black pepper, to season
Paprika, to season
COATING 1: FLOUR
½ cup plain (all-purpose) flour
COATING 2: EGG MIXTURE
2 small eggs (approximately 60 grams each)
2 tablespoons milk of choice (dairy or non-dairy)
1 teaspoon olive oil
COATING 3: GLUTEN-FREE CRUMBS
1½ cups gluten-free breadcrumbs
½ cup fresh parsley, very finely chopped
2 teaspoons dried Greek oregano
1 teaspoon sea salt
½ teaspoon black pepper
Zest on a whole lemon
FOR COOKING
Olive oil, for frying
INSTRUCTIONS
Prepare the pork
Place the pork between baking paper and gently pound to approximately 5 millimetres thick. Season both sides with sea salt, black pepper and paprika.
Set up the coatings
Place the flour in one dish.
In a second dish, whisk together the eggs, milk and olive oil.
In a third dish, combine the gluten-free breadcrumbs, parsley, oregano, sea salt, black pepper and lemon zest.
Coat the pork
Coat each piece in flour, shaking off excess.
Dip into the egg mixture.
Press firmly into the crumb mixture so it is evenly coated.
Cook
Heat olive oil in a large frying pan over medium heat, enough for shallow frying.
Cook for 2 to 3 minutes on one side, then turn and cook for a further 2 to 3 minutes. Once turned, use a weight, grill press, or the back of a potato masher to gently press the centre so it cooks evenly, as the edges tend to crisp more quickly. Cook until golden and cooked through.
Finish and serve
Transfer briefly to paper towel, then serve hot with a fresh salad on the side, baked chips or tucked into a warm bread roll with mayonnaise and lettuce.
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Margaret Pahos @CreateCookShare
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