Gluten-Free Beef Schnitzel
Crispy, golden, and irresistibly flavorful, this Gluten-Free Beef Schnitzel is a delicious spin on a classic that everyone can enjoy. Perfectly seasoned beef cutlets are pounded thin for even cooking, then coated in a three-step gluten-free breading process that combines a light dusting of gluten-free flour, a dip in an almond milk egg wash, and a final layer of spiced breadcrumbs enriched with paprika and garlic powder. Pan-fried in olive oil, the schnitzel achieves the perfect crunchy crust while remaining tender and juicy on the inside. With just 35 minutes from start to finish, this quick and easy recipe makes a fantastic weeknight meal for four. Serve with a fresh sprinkle of parsley and zesty lemon wedges for a vibrant finishing touch. Whether you're gluten-free or not, this schnitzel is pure comfort food at its best!
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Recipe Information
Ingredients
- 4 pieces Beef cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 cup Gluten-free all-purpose flour
- 2 large Eggs
- 0.25 cup Unsweetened almond milk
- 2 cups Gluten-free breadcrumbs
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 cup Olive oil
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley
Instructions
Place the beef cutlets between two pieces of plastic wrap or wax paper. Pound them with a meat mallet to approximately 1/4 inch thickness for even cooking.
Season the beef cutlets with salt and pepper on both sides. Set aside.
Set up a breading station with three shallow bowls. In the first bowl, place the gluten-free flour. In the second bowl, whisk together the eggs and almond milk. In the third bowl, combine the gluten-free breadcrumbs, paprika, and garlic powder.
Dredge each cutlet in the flour, shaking off any excess. Then dip it into the egg mixture, letting the excess drip off, and finally into the breadcrumb mixture, pressing lightly for the breadcrumbs to adhere.
Heat the olive oil over medium-high heat in a large frying pan. The oil should be hot enough that a breadcrumb sizzles when dropped into it.
Carefully add the breaded beef cutlets to the pan, one or two at a time depending on the size of your pan. Cook for approximately 3-4 minutes on each side, or until golden brown and cooked through. Avoid overcrowding the pan.
Transfer the cooked schnitzel to a plate lined with paper towels to drain any excess oil.
Garnish the schnitzel with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
4386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 6370 mg | 277% | |
| Total Carbohydrate | 464.1 g | 169% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 17.7 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 565 mg | 43% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1728 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
