Servings: 6 Servings
Calories: 287kcal
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
Mustard Free Option - before our kids grew out of a mustard allergy we would make a paste with mild horseradish and turmeric. You can also add egg free mayonnaise or dairy free plain unsweetened yoghurt, though it doesn’t cook as well as just turmeric and horseradish. Marinde - Oma coats her pork chops with plenty of mustard and leaves them to marinade overnight in the fridge. They should be in an airtight container with a lid if storing in the fridge. They can be left to marinade for up to 24 hours. If you are using Oma’s method don’t scrape the excess off. Leave it for marinating and then brush the extra mustard off before breading the chops. Poultry - instead of pork use chicken or turkey cutlets. Tenderise and soak in 1 cup of dairy free milk and 1 tablespoon apple cider vinegar overnight for maximum juiciness. Vegan Option- replace the pork with a slice of eggplant. Leave the skin on the slices. To prepare it, salt the eggplant to draw out any extra moisture in it for 1 hour. Then quickly rinse the eggplant slices in cold water to remove the salt only. Do not soak them in water as they will soak it back up. Pat dry immediately. Coat with mustard and bread crumbs then bake as in the recipe instructions. Air Fryer Instructions - Preheat the Air Fryer to 380 F. Bread and spray as per the recipe. Cook 1-2 schnitzels at a time, depending on the size of your air fryer. Air Fry them for 15-18 minutes, flipping them halfway to crisp both sides. Cook until starting to go golden brown, not all GF bread crumbs will go golden. They should reach 165F internally when done.
Nutrition
Calories: 287kcal | Carbohydrates: 12g | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 313mg | Potassium: 509mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Let us know how it was!
