Gluten-Free Breaded Pork Cutlet
Elevate your dinner routine with these irresistibly crispy and tender Gluten-Free Breaded Pork Cutlets! This recipe transforms boneless pork chops into a golden masterpiece, coated in a flavorful blend of gluten-free breadcrumbs, Parmesan cheese, and spices like garlic powder and paprika. With a perfectly balanced breading technique—flour, egg wash, and breadcrumb coating—these cutlets fry up beautifully in olive oil for a crunchy exterior and juicy interior. Ready in just 30 minutes, they're ideal for busy weeknights or casual entertaining. Garnished with fresh parsley and served with zesty lemon wedges, these cutlets pair wonderfully with side salads or roasted vegetables, making them a satisfying gluten-free option your whole family will love.
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 1 cup Gluten-free breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Gluten-free all-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 4 tablespoons Olive oil
- 4 as garnish Lemon wedges
- 2 tablespoons Chopped parsley
Instructions
Place each pork chop between two pieces of plastic wrap or wax paper. Use a meat mallet or rolling pin to pound the chop to about 1/4-inch thickness.
In a shallow bowl, mix together the gluten-free breadcrumbs and Parmesan cheese.
In a second shallow bowl, combine the gluten-free all-purpose flour with the salt, black pepper, garlic powder, and paprika.
In a third shallow bowl, beat the eggs with the milk until well blended.
Dip each pork chop into the flour mixture, shaking off any excess. Then dip into the egg mixture, allowing any excess to drip off. Finally, coat with the breadcrumb mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium heat. Once hot, add pork chops to the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through. Pork is done when it reaches an internal temperature of 145°F (63°C).
Transfer cooked pork cutlets to a plate lined with paper towels to drain any excess oil.
Sprinkle chopped parsley over the cutlets and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 5198 mg | 226% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 10.9 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 771 mg | 59% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2158 mg | 46% | |
*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.
