Gluten-Free Wienerschnitzel
Experience the classic elegance of Wienerschnitzel, reimagined for gluten-free diets, with this delicious and easy recipe. Perfectly tender veal or pork cutlets are seasoned and coated in a three-step breading process using gluten-free flour and breadcrumbs, then pan-fried to golden perfection in butter or neutral oil. The crispy crust and succulent meat are complemented by fresh lemon wedges and optional parsley for a burst of flavor. Ready in just 35 minutes, this gluten-free twist on the traditional Austrian favorite is ideal for impressing guests or crafting a satisfying weeknight dinner. Serve alongside potato salad, cucumber salad, or steamed vegetables for a completely gluten-free meal that doesn’t compromise on taste or texture.
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Recipe Information
Ingredients
- 4 pieces Veal or pork cutlets
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Gluten-free all-purpose flour
- 2 large Eggs
- 1 cup Gluten-free breadcrumbs
- 4 tablespoons Unsalted butter or neutral oil (for frying)
- 4 pieces Lemon wedges
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Place each veal or pork cutlet between two sheets of plastic wrap or parchment paper. Gently pound the meat with a meat mallet or rolling pin until it is about 1/4 inch thick.
Season both sides of the cutlets with salt and black pepper.
Set up a breading station with three shallow dishes: one with gluten-free flour, one with the eggs (lightly beaten), and one with gluten-free breadcrumbs.
Dredge each cutlet first in the gluten-free flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it evenly with gluten-free breadcrumbs. Gently press the breadcrumbs onto the meat to ensure they adhere. Repeat with all cutlets.
Heat a large skillet over medium-high heat and add 2 tablespoons of butter or oil. Once hot, place 2 cutlets in the skillet and fry for 3–4 minutes per side, or until golden brown and cooked through. Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Wipe the skillet clean if necessary, add the remaining 2 tablespoons of butter or oil, and cook the remaining cutlets in the same way.
Serve immediately, garnished with lemon wedges and optional parsley. Wienerschnitzel pairs well with a side of potato salad, cucumber salad, or steamed vegetables.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 4508 mg | 196% | |
| Total Carbohydrate | 232.2 g | 84% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 9.2 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 291 mg | 22% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1628 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.
