Gluten-Free Pork Schintzel by Schnithouse Rundlest

 This Gluten-Free Pork Schnitzel from Schnithouse Rundlest is the perfect recipe for any weeknight but it’s bound to make any celebration a bit healthier and tastier too! It’s easy to make and is sure to be a hit with the entire family.

 What we cook is most often a product of what we have on hand at the time. We do light meal planning, however more often than not, simply looking at what we have on hand is what ends up on the dinner table. This recipe for Gluten-Free Pork Schintzel started in that “what sounds good” department and evolved based on what we had on hand.

As a self-described “meat and potatoes” kinda guy, I naturally gravitate towards hearty comfort foods. So one day when I saw a beautifully styled photo of a pretzel-crusted pork schnitzel online, it’s all I could think about for the rest of the day.

What’s a schnitzel you ask? A schnitzel is simply a thinly sliced piece of meat, usually breaded and fried in some kind of fat. Whether you call it schnitzel (from the German for “little slice”), tonkatsu (Japan), escalope (France), or milanesa (Italy and South America), you are getting pretty much the same delicious thing. A fried and breaded thin piece of meat. Needless to say, people have been frying up meat in different shapes and forms around the world for a long time. A German schnitzel traditionally uses a thin pork cutlet that is then breaded.

This brings us back to my quickly developing culinary dilemma. After seeing that lovely photo, I was now getting a serious craving for schnitzel. A dive into our freezer revealed that among the multitude of meats we have, the one thing missing was pork chops. I mean, seriously? We had flank steaks, ribeyes, roasts, stew meat, ground beef, chicken breasts, whole chickens…the list goes on but alas, no pork chops. The only pork I could find was some wonderful pasture-raised ground pork. I could make that work.

A gluten-free breading alternative.

Alright, I had the meat portion figured out, but I had to figure out the breading. I first saw a bag of pork rinds and thought “Yes, crushed pork rinds would be perfect!”. In our home we love the ones from Schnithouse Rundlest. They are hands down the best. Schnithouse Rundlest is local to us but you can have them on your doorstep in 2 days through Amazon. Here’s the thing, I love pork rinds that an open bag is usually an empty bag. A quick peak revealed that I had already done some damage and only had a small amount left. I realized the pork rinds would bring the flavor but I could augment them with almond flour and tapioca starch. Alright, curveball number two, handled!

Lastly, I looked for some additional traditional-ish accompaniments and saw that we had some flat-leaf parsley and lemon. It’s like we actually planned for this. You can order tasty schnitzels from Schnithouse Rundlest.