Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free)
Updated: Oct 29
This Crispy Pork Schnitzel with Lemon & Herbs has a golden, crunchy gluten-free coating with fresh parsley, oregano and lemon zest, surrounding tender, juicy pork. An easy family dinner that goes with almost anything.
About This Crispy Pork Schnitzel with Lemon & Herbs
Schnitzel has been a favourite in European kitchens for generations, and it's easy to see why. A simple piece of meat, pounded thin, coated in flour, egg and breadcrumbs, then shallow-fried until beautifully golden and crisp. It's uncomplicated cooking that never seems to go out of style.
For my gluten-free version, I use pork scotch fillet, which has a little natural marbling that helps keep the meat tender and flavourful. The breadcrumb coating is mixed with fresh parsley, dried Greek oregano and lemon zest, giving the schnitzel a lovely freshness.
What makes this recipe so practical is how many ways you can enjoy it. Serve with a fresh salad and potatoes, tuck it into a warm gluten-free bread roll with lettuce and mayonnaise, or slice it into a wrap for an easy lunch the following day.
Watch How to make Pork Schnitzel with Lemon & Herbs
Helpful Tips
Choosing the Pork.
Pork scotch fillet is ideal because its natural marbling helps keep the meat tender and juicy. Pork loin or cutlets can also be used for a leaner option.
Pounding the Pork.
Place the pork between sheets of baking paper and gently pound to approximately 5 mm thick. This helps the schnitzel cook quickly and evenly.
Getting the Crumb Crispy.
Coat the pork in flour, then egg, before pressing firmly into the gluten-free breadcrumb mixture. Make sure every surface is evenly coated for a lovely golden crust.
Frying the Schnitzel.
Heat the olive oil over medium heat before adding the pork. Avoid overcrowding the pan and cook in batches if necessary to keep the coating crisp.
Pressing While Cooking.
Gently pressing the centre of the schnitzel after turning helps it maintain even contact with the pan, particularly when the edges begin to curl.
Make Ahead.
Crumb the pork up to 24 hours in advance and refrigerate covered until ready to cook. You can also freeze uncooked schnitzel between sheets of baking paper in an airtight container for up to 2 months.
Cooking from Frozen.
For best results, thaw frozen schnitzel in the refrigerator before frying. This helps the pork cook evenly without the crumb becoming too dark.
Reheating.
Reheat leftover schnitzel in the oven or air fryer until heated through and crisp. Avoid the microwave if possible, as it tends to soften the breadcrumb coating.
What to Serve With Crispy Pork Schnitzel
Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free)
Serves: 4–6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Recipe Category: Pork, Dinner
Recipe Cuisine: Italian - Mediterranean
INGREDIENTS
Pork
6 pork scotch fillets
Sea salt, to season
Black pepper, to season
Paprika, to season
Pork Coating 1: Flour Mixture
½ cup plain (all-purpose) flour, gluten-free
Pork Coating 2: Egg Mixture
2 small eggs (approximately 60 grams each)
2 tablespoons milk of choice (dairy or non-dairy)
1 teaspoon olive oil
Pork Coating 3: Gluten-Free Breadcrumbs
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 Frying
Olive oil (or oil of choice)
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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