Pork Schnitzel is absolute comfort food, and this recipe is a gluten-free adaptation of this classic favorite served with a side of cauliflower mashed “potatoes.”
For the last few years, I’ve collaborated with Mel Joulwan of Well Fed fame on a Paleo Magazine column. In it, we explore dishes from around the world, adapting them to be gluten-free and paleo-friendly. Mel writes the recipes, and I do the photographs.
What is Schnitzel?
To sum it up in a nutshell, schnitzel is a European meat dish. In it, the meat has been pounded flat, breaded, and fried to a golden brown. It can be made with different kinds of meat. In this recipe, pork is used. Occasionally, some versions of schnitzel use ground meat for a mashup of a traditional schnitzel. Another variation of schnitzel uses veal, what’s known as wienerschnitzel.
Cuts of Pork Used for Schnitzel
Traditionally, a boneless cut of meat is used to make pork schnitzel. Something like a boneless pork chop would be a perfect because it’s easy to pound out thinly. However, this updated version of schnitzel uses uses ground pork shaped into a patty instead of a pork chop or other boneless pork cut.
How is This Recipe Gluten-Free?
This Gluten-Free Pork Schnitzel replaces the flour breading with a light coat of crushed pork rinds, and these patties are baked in the oven to make the cooking and clean-up process way easier. While the schnitzel bakes, you can whip up the cauliflower mashed “potatoes.” You could totally substitute regular mashed potatoes or boiled potatoes instead if you want.
How to Make Pork Schnitzel
Making Pork Schnitzel can be a bit of work but you’ll be using ground pork to make patties and baking them instead of pan-frying. Here’s how to make it:
- Preheat the oven.
- Make the schnitzel by combining the ground pork with spices and shaping into patties.
- Coat the patties with the breading mixture and bake until golden brown.
- Prepare the mash while the pork schnitzel bakes.
- Boil the cauliflower until tender then mash together with the seasonings.
- Serve the pork schnitzel with the mashed cauliflower.
This dish keeps well, though the pork schnitzel will be crispiest when it first comes out of the oven. I recommend reheating in a cast iron skillet in a 350F oven. The cauliflower mash can be made ahead of time and frozen.
See More Tasty Main Dish Recipes
Mel and I have collaborated on a bunch of other yummy recipes like:
Check them out and add them to your weeknight dinner rotation!
Schnitzel Patties & Cauliflower Purée
Pork Schnitzel is absolute comfort food, and this recipe is a gluten-free adaptation of this classic favorite served with a side of cauliflower mashed "potatoes."
- For the Schnitzel Patties:
- 1 .5 lb ground pork
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp lemon juice
- 1/2 cup fresh parsley minced
- 1 large egg
- 3 oz pork rinds crushed
- For Garnish: lemon wedges fresh parsley
- For the Cauliflower Purée:
- 1 head fresh cauliflower broken into florets
- 1 clove garlic crushed (about 1 teaspoon)
- 1.5 tbsp coconut oil or lard
- 1/2 cup unsweetened coconut milk canned
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 tbsp dried chives
Preheat the oven to 425F and line a large, rimmed baking sheet with parchment paper (for easy clean up).
Season the meat. In a large bowl, combine the ground pork, salt, black pepper, lemon juice, and parsley. Mix all the ingredients with your hands until combined.
Shape and cook the patties. Beat the egg in a shallow bowl and place pork dust in another shallow bowl. Shape the pork into 4 equal-sized patties; dip each patty in the beaten egg, then in the crushed pork rinds until they're coated. Place on the baking sheet and roast in the oven until sizzling and crisp, 20–25 minutes. Meanwhile...
Cook the cauliflower. Place 1/4 cup water in a medium saucepan, bring to a boil, add the cauliflower, and cover. Return to a boil and steam the cauliflower until it's very tender, 7-10 minutes. Drain off any remaining water and add the garlic, coconut oil or lard, coconut milk, salt, pepper, and chives. Cover and heat 5 minutes, then purée with a stick blender (or transfer to a food processor and purée.)
To serve, place a schnitzel patty on a bed of cauliflower purée and sprinkle both with minced parsley and a squeeze of lemon juice.
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