Crispy Schnitzel with Feta Coleslaw (Gluten Free)
- 7 days ago
- 5 min read
Updated: 1 hour ago
This Crispy Pork Schnitzel with Feta and Pomegranate Coleslaw is the dinner that looks like it came from a restaurant and takes less than 50 minutes start to finish. Golden, herb-crumbed gluten free pork schnitzel topped with a vibrant no-mayo coleslaw of purple and green cabbage, pomegranate, creamy feta, and a fresh lemon dressing. Crispy meets fresh. Crunchy meets creamy. This is the schnitzel recipe you didn't know you needed.
Why This Pairing Works So Well
This is not your average schnitzel night.
Some recipes make you feel like you've really done something, and this is one of them.
A golden, herb-crumbed pork schnitzel that shatters when you cut into it, topped with a coleslaw so fresh and vibrant it barely resembles the coleslaw you grew up with. No mayonnaise. No heaviness. Just crisp cabbage, fresh dill and mint, bursts of pomegranate, creamy crumbled feta, and a bright lemon dressing, piled generously on top of the most perfectly golden pork schnitzel.
My children asked for this three nights in a row. I wasn't going to argue with that.
The two recipes work independently; the schnitzel is equally at home tucked into a bread roll with mayonnaise and lettuce, and the coleslaw is beautiful alongside grilled meats or a simple steamed rice. But together? Together, they are something else entirely.
Watch How to Make this Crispy Schnitzel with Feta Coleslaw
Frequently Asked Questions
Can I make this gluten free?
Yes, this recipe is already completely gluten free. Use gluten free flour and gluten free breadcrumbs as listed and always check your Dijon mustard label to confirm.
Can I use chicken instead of pork?
Absolutely. Chicken breast or thigh fillets work beautifully with this crumb. Pound to the same 5mm thickness and follow the same coating and frying method.
What oil is best for frying?
Olive oil gives the best flavour and a beautiful golden colour.
How do I know when the schnitzel is cooked through?
At 5mm thickness, 2–3 minutes each side over medium heat is sufficient. The schnitzel should be deeply golden on both sides, slightly pink in the centre is perfectly fine for pork scotch fillet at this thickness.
Is the coleslaw made without mayonnaise?
Yes, the dressing is a light lemon and olive oil vinaigrette which makes it fresher, lighter and far more interesting than a traditional mayo coleslaw.
Can I prepare this ahead of time — meal prep?
Yes, this works really well for meal prep. The coleslaw vegetables can be prepared and stored separately in the fridge for up to 2 days. The schnitzel can be crumbed in advance and refrigerated for up to 8 hours before frying. When ready to serve, add the dressing to the coleslaw just before serving so it stays fresh and crunchy; do not dress it in advance. The schnitzel and coleslaw are best stored separately. Reheat the schnitzel in an oven at 180°C or in an air fryer for 4 minutes until hot and crispy again.
Is the coleslaw suitable as a standalone side dish?
Absolutely, it works beautifully alongside any barbecued meats or as part of a sharing spread.
Watch extended videos of each recipe here:
Crispy Schnitzel with Feta Coleslaw (Gluten Free)
Prep Time: 30 minutes | Cook Time: 20 minutes | Serves: 4–6
INGREDIENTS
PORK
6 pork scotch fillets
Sea salt, to season
Black pepper, to season
Paprika, to season
PORK COATING 1: FLOUR
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 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 FRYING
Olive oil, for frying
FETA COLESLAW
¼ green cabbage, finely shredded
¼ purple cabbage, finely shredded
4 green onions, finely sliced
2 carrots, grated
½ cup fresh dill, finely chopped
½ cup fresh mint, finely chopped
½ cup pomegranate seeds
200g feta, crumbled (or dairy-free/vegan feta)
¼ cup pumpkin seeds
¼ cup flaked almonds
COLESLAW DRESSING
¼ cup extra virgin olive oil (plus extra)
¼ cup freshly squeezed lemon juice
2 teaspoons runny honey
½ teaspoon Dijon mustard
1 small garlic clove, minced
½ teaspoon onion powder
Generous amount of sea salt and cracked black pepper
INSTRUCTIONS
1. Make the coleslaw dressing
In a large serving bowl, add the olive oil, lemon juice, honey, Dijon mustard, onion powder and minced garlic. Season generously with sea salt and cracked black pepper and whisk well to combine.
2. Build the coleslaw base
Add the green cabbage, purple cabbage and grated carrot to the dressing. Toss well, using your hands to gently squeeze and massage the cabbage — this softens the fibres slightly and helps the dressing absorb into every strand. Set aside while you prepare the schnitzel.
3. Prepare the pork
Place each pork fillet between two sheets of baking paper and pound gently to approximately 5mm thick. Season both sides with sea salt, black pepper and paprika.
4. Set up the coating station
You need three shallow dishes lined up in order:
Dish 1: gluten free flour
Dish 2: eggs, milk and olive oil, whisked together
Dish 3: gluten free breadcrumbs, parsley, oregano, sea salt, pepper and lemon zest, mixed well
5. Coat the schnitzel
Working one piece at a time, coat in flour and shake off the excess, dip into the egg mixture letting the excess drip off, then press firmly into the crumb mixture so every surface is evenly coated. Set aside on a plate.
6. Fry the schnitzel
Heat a generous amount of olive oil in a large frying pan over medium heat. Cook the schnitzel for 2–3 minutes on one side until deeply golden, then turn. Once turned, use a grill press, weight or the back of a potato masher to gently press the centre — this ensures even cooking as the edges tend to crisp more quickly. Cook for a further 2–3 minutes until golden and cooked through. Transfer briefly to paper towel.
7. Finish the coleslaw
Add the green onions, dill, mint and pomegranate seeds to the coleslaw and toss through. Add the crumbled feta, drizzle generously with extra virgin olive oil and sprinkle over the pumpkin seeds and flaked almonds. Toss lightly once more.
8. Assemble and serve
Place the hot schnitzel onto serving plates and pile the coleslaw generously on top. Serve immediately while the schnitzel is still crisp.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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