This Gluten free baked schnitzels recipe is an easy, low effort pork chop dinner. This allergy friendly meal is perfect for busy families, like ours. Let the oven do the work instead of you in this no fry, greaseless, crispy breaded oven baked pork chops dish.
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Jump to:
- The Quick Lowdown:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Substitutions, Variations, & Adaptations
- Storage and Reheating Instructions
- Storage
- Equipment
- How to Air Fry Pork Schnitzel
- What To Pair With
- 📖 Recipe
- Other Recipes You May Enjoy
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Speed: From prep to dinner in an hour.
Difficulty: Beginner level. Mix the gluten free breading, tenderise and dip the chops, pop them in the oven, that is all the work you have to do for oven baked pork chops.
Return for effort: Low-effort, easy dinner recipe and cooking method.
Why We Like This Recipe
With Rob being German, we make pork schnitzel a lot. They can be a ton of work and sometimes we just want a quick and easy way to make gluten free schnitzel with less effort. Standing over a pan of oil, frying them a couple at a time takes a lot of time. It is messy and greasy to deep fry pork schnitzel so we save that method for special occasions. This is our everyday recipe.
The gluten free crust is a bit different than our traditional schnitzels as this one has been perfected specifically for oven baking and as an allergy friendly option. It sticks to the oven baked pork chops rather than puffing up like our traditional pork schnitzels do. If you are looking for an easy, less greasy, low effort allergy friendly recipe for pork chops in a schnitzel-like style, this is the recipe for you!
Ingredients
- Boneless Pork Chops
- Gluten Free Bread Crumbs
- Sea Salt & Ground Pepper
- Dried Parsley
- Mustard, or mustard alternative
- Water
- Neutral Oil
See recipe card for quantities.
The Ingredient Low Down
Boneless Pork Chops
Using boneless pork chops cut from the tender pork loin. The chops should be ¾ inch thick and will be tenderised and pounded down to about ½-⅔ of an inch thick. We tend to cut our own from a larger pork loin and freeze them until we need them. Thawing the pork chops before using. You can also get pork cutlets already tenderized thin, if you want to leave the work to the butcher.
We make one pork schnitzel per person as a serving. If you have a heartier appetite, plan to double the recipe so there is 2 per person.
Gluten Free Bread Crumbs
A fine gluten free rice based bread crumb works best for this recipe. Panko breading is too thick and won't stick well to the pork schnitzels. Some rice based bread crumbs may not get really golden brown like wheat based ones would. Spraying the breaded chops with a bit of neutral oil before oven baking will help with that.
Money Saving Tip
We save the ends of the gluten free bread we use, Little Northern Bakehouse or The Grain Escape. We have a thick storage bag in our freezer that seals airtight we put the heels of the bread into. Every so often we pull them out, dry them out, and use a food processor with an S-blade to make them into gluten free bread crumbs.
Dried Parsley, Sea Salt, & Ground Pepper
Dried parsley is preferred over fresh as the fresh will add moisture to the bread crumbs. Check all your herbs and spices for cross contact with the manufacturer, as needed.
When choosing the pepper you are using, be aware that pink peppercorns are from the cashew family. They are not peppercorns.
Mustard
When choosing a mustard brand make sure they are free from cross contact with other allergens. We have found many brands of German mustard have "may contain" warnings. Some English mustards contain wheat flour or milk ingredients so do check carefully or consider mixing your own mustard.
Mustard Alternative
Be very careful with mustard. It is considered a priority allergen in many countries, including Canada, the UK and EU. Until recently our kids were allergic to mustard so we have used this recipe with a mustard alternative mix of turmeric and horseradish. We also have a mustard alternative recipe for you here.
Neutral Oil
We use either avocado oil, refined olive oil as the baking temperature is 425 F. You can use any high temperature allergy friendly cooking oil safe for this temperature that doesn't have a strong flavour. Check out this chart on smoke points on cooking oils.
Instructions/ Directions and Tips
Step 1
Place the pork chops between two layers of plastic wrap one at a time. Using the textured side of a meat mallet tenderise the pork chop. Flip the chop over and work the other side. The pork chop will end up about ½ inch thick. Tenderise all the chops and set aside.
The plastic wrap can help to keep the raw pork from splattering all over the counters, you, and kitchen. We removed it from the pictures so you can see the texture of the pork. Parchment paper doesn't work as well with the spiky side of the tenderising side of the mallet.
Step 2
On a plate with deep sides, mix the bread crumbs, dried parsley, sea salt, and ground pepper. Set aside. Preheat the oven to 425oF.
You want a plate that is wide enough to lay a pork chop flat in after it has been pounded out. The sides should be deep enough to contain the crumbs on the plate.
Step 3
In a wide bowl combine the mustard and water. Stir with a small whisk to combine evenly. Dip the tenderised pork chops one by one in. The mustard and water. Run the chop between your middle and index finger to scrape off the excess mustard.
There should be some mustard mix left on but not dripping or soaking. As best of possible keep one hand dry and one do deal with the dipping. Often called wet hand dry hand method in kitchen breading stations.
Step 4
Take the mustard coated pork chop and lay it flat in the breadcrumb mixture, pressing the pork into the bread crumbs. Flip the oven baked pork chops and press the other side in the crumbs to coat it evenly.
I also like to pile the breadcrumbs on top of the pork chop and press the crumbs into the sticky mustard-y layer to get it nicely coated in the breading.
Step 5
Place the breaded pork schnitzels on an oven safe rack on a cookie sheet with sides. When all the chops are breaded and on the rack, spray them with a bit of neutral oil on the side facing up. Bake in the oven at 425oF for 20 minutes. Remove from the oven, flip the pork schnitzel over and spray them with oil on the side that will be face up. Put them back in the oven for another 15-25 minutes, or until 165oF internally.
You want sides on the cooking sheet so they can hold any fat that drips off the gluten free schnitzel. We use a really big oven safe rack on a pan so we can cook enough pork schnitzels for the 6 of us. Cook for a total time of 35-45 minutes.
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Substitutions, Variations, & Adaptations
- Herbs - Add dried and ground lavage (maggikraut), sage, thyme, or other herbs to the oven baked pork chops breading mix for more flavour.
- Dairy Free Milk and Aquafaba - Instead of using mustard to coat the pork you can use a mix of dairy free milk and the water from a can of chickpeas.
- Vegan - Replace the pork schnitzel with ½ inch slices of eggplant that has been salted to draw out extra moisture, rinsed, and well dried.
- Meat Swap- Instead of pork you can use another mild flavoured meat like veal, chicken or turkey. It should also be tenderised to the same thickness. For poultry, soak in 1 cup dairy free milk and 1 tablespoon apple cider vinegar overnight to keep it nice and juicy when cooking. Coat with mustard & crust then cook as per the recipe.
- Sauce - Serve the gluten free baked schnitzels with a gluten, wheat free, and dairy free milk gravy, mushroom or jager sauce for a more traditional schnitzel style serving.
- Spicier/Flavourful - Instead of mustard coat with an English curry style sauce (allergy friendly recipe) and add a chilli to the sauce then bread as usual.
Storage and Reheating Instructions
Storage
Fridge
Store the gluten free baked schnitzels in an airtight container in the refrigerator for up to 3 days.
Freezer
We don't freeze our gluten free schnitzel. They are tenderised and thin so they get freezer burnt a bit easier, we find. The other issue is the breading falls off or gets mushy.
Reheating
Oven
To reheat the oven baked pork chops in the oven, spray with a small bit of high smoke point neutral oil that is soy, peanut free, as well as safe for your food allergies. Wrap the pork chops loosely in aluminium foil so they do not brown too much. Bake at 350oF for 10-15 minutes or until they reach 165oF in the centre of the meat. Serve hot.
Stove Top
In a medium pan over medium high heat place a pork schnitzel that has been lightly sprayed with allergy friendly neutral oil. On the opposite side of the pan, put 1-2 tablespoons of water so it doesn't touch the breaded outer coating. Cover with a lid and cook for 2-3 minutes then flip the pork, adding more water, as needed. Cook for another 2-3 minutes and check to see if the pork has reached an internal temperature of 165oF.
If it hasn't, continue to steam the pork schnitzel with the water. If it has, remove the lid and raise the heat under the pan slightly to crisp up the crust of the pork chop.
Equipment
- Oven Safe Rack Over a Cooking Sheet - A cooking sheet with sites to catch any drippings from the gluten free baked schnitzels. The rack will help crisp up both sides of the pork schnitzel.
- Oil Sprayer Bottle - For helping to get the crust golden brown on oven baked pork chops with just a little oil rather than the traditional method of frying in oil.
- Meat Tenderising Mallet - With a textured side to the mallet head for this recipe.
- Plastic Wrap - To help keep the mess a bit contained during the tenderising
How to Air Fry Pork Schnitzel
You can also use this same gluten free baked schnitzels and cook 1-2 in the air fryer at a time. That will depend on the size of your air fryer. bread as per the recipe. Spray with neutral oil to get a nice colour on the pork chops. Cook at 380oF for 15-18 minutes, Flipping the gluten free schnitzel halfway and making sure it reaches an internal temperature of 165oF.
What To Pair With
We serve oven baked pork chops with the same side dishes we would traditional German schnitzels. For us that is German potato salad, cucumber salad, Spaetzle, sauerkraut, or braised red cabbage. There are also days where we do more of a North American style side dish, steamed vegetables, like broccoli, or dairy free mashed potatoes. It depends entirely on how much time and effort we want to put into making a pork schnitzel dinner.
📖 Recipe
Equipment
- Oven Safe Rack on a cooking sheet with sides
- Oil Sprayer Bottle
- Meat Tenderising Mallet
- plastic wrap
Ingredients
- 6 Pork Chops boneless (¾ inch thick)
- 1 Cup Gluten Free Bread Crumbs
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Pepper
- 2 teaspoons Dried Parsley
- 2 Tablespoons Mustard (see notes for alternatives)
- 1 Tablespoon Water
- 1 Tablespoon Neutral Oil
Instructions
- Place the pork chops between two layers of plastic wrap one at a time. Using the textured side of a meat mallet tenderise the pork chop. Flip the chop over and work the other side. The pork chop will end up about ½ inch thick. Tenderise all the chops and set aside.6 Pork Chops
- On a plate with deep sides, mix the bread crumbs, dried parsley, sea salt, and ground pepper. Set aside. Preheat the oven to 425℉.1 Cup Gluten Free Bread Crumbs, ½ teaspoon Sea Salt, ¼ teaspoon Ground Pepper, 2 teaspoons Dried Parsley
- In a wide bowl combine the mustard and water. Stir with a small whisk to combine evenly. Dip the tenderised pork chops one by one in the mustard and water mix. Run the chop between your middle and index finger to scrape off the excess mustard.2 Tablespoons Mustard, 1 Tablespoon Water
- Take the mustard coated pork chop and lay it flat in the breadcrumb mixture, pressing the pork into the bread crumbs. Flip the chop and press the other side in the crumbs to coat it evenly.
- Place the breaded pork schnitzels on an oven safe rack on a cookie sheet with sides. When all the chops are breaded and on the rack, spray them with a bit of neutral oil on the side facing up. Bake in the oven at 425℉ for 20 minutes. Remove from the oven, flip the schnitzels over and spray them with oil on the side that will be face up. Put them back in the oven for another 15-25 minutes, or until 165℉ internally.1 Tablespoon Neutral Oil
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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