Gluten-Free Fried Pork Cutlet
Crispy, golden, and utterly satisfying, this Gluten-Free Fried Pork Cutlet recipe transforms a classic dish into a safe indulgence for those avoiding gluten. Perfectly seasoned with a blend of paprika, garlic powder, onion powder, and black pepper, tender boneless pork cutlets are breaded using gluten-free flour, Parmesan-enriched breadcrumbs, and almond milk for a wonderfully rich crust that's both crunchy and flavorful. Fried to perfection in shimmering oil, these cutlets boast a mouthwatering texture and a burst of savory goodness in every bite. Ready in just 35 minutes, it's an easy yet impressive meal that pairs beautifully with fresh lemon wedges for a zesty finish. Whether you're serving this to guests or enjoying it as a hearty weeknight dinner, this recipe is sure to be a crowd-pleaser. Keywords: gluten-free pork cutlet, crispy fried pork, gluten-free comfort food recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless pork cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 cup Gluten-free all-purpose flour
- 2 large Eggs
- 2 tablespoons Unsweetened almond milk
- 1 cup Gluten-free breadcrumbs
- 2 tablespoons Parmesan cheese
- 0.5 cup Oil
- 2 pieces Lemon wedges
Instructions
Place each pork cutlet between two sheets of plastic wrap and pound with a meat mallet until about 1/2 inch thick.
Season both sides of the cutlets with salt, black pepper, garlic powder, onion powder, and paprika.
Prepare a breading station with three shallow dishes. In the first dish, add the gluten-free all-purpose flour.
In the second dish, whisk together the eggs and unsweetened almond milk until well combined.
In the third dish, mix the gluten-free breadcrumbs and grated Parmesan cheese.
Dredge each cutlet in the flour, shaking off excess. Then dip in the egg mixture, allowing excess to drip off.
Finally, coat the cutlet with the breadcrumb mixture, pressing gently to adhere.
In a large skillet, heat the oil over medium-high heat until shimmering.
Fry the cutlets, in batches if necessary, for about 3-4 minutes on each side or until golden brown and cooked through.
Transfer the fried cutlets to a plate lined with paper towels to drain excess oil.
Serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 4585 mg | 199% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 9.0 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 426 mg | 33% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1646 mg | 35% | |
*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.
