There have been several times in my life that I have heard of this German food called “Schnitzel,” and up until now I had never thought to taste it. In fact, I didn’t even know what it was (other than fun to say). “Schnitzel.. Schnitzel.. Schnitzel..” Yep, definitely fun to say. Come to find out, schnitzel is simply a fried pork chop.
I was watching an episode of Food Network’s “Diners, Drive-Ins, and Dives” (aka “Triple D”) a couple weeks ago in which Guy Fieri eats schnitzel at a diner. I looked really tasty, so I took to Pinterest to find a recipe. Once I realized how easy it was, I immediately put it on my menu for the following week.
Also listed on this particular Pinterest pin was a German side dish called “Spaetzle.” This rang a bell, and I remembered that I had seen this on TV before, probably on “Triple D” . It’s a nutmegy dumpling dough that you force through the holes of a colander or slotted spoon into boiling water to poach. The dumplings set up, and then you cook it in a skillet in butter until the little dumplings get a lightly browned.
Both of these recipes sounded really fun and delicious, so I decided to make a completely German-inspired meal for my family. Of course, I needed to alter these recipes to be Gluten-Free and Dairy-Free for my GF/DF husband, David. I used coconut milk, Blue Bonnet dairy-free butter, Bob’s Red Mill All-Purpose gluten-free flour, and Ian’s Natural Foods Panko gluten-free breadcrumbs.
I started by putting a pot of salted water on the stove to bring to a boil. Then I began preparing my Spaetzle dough with combining my GF flour, salt, pepper, and nutmeg in a bowl, and separately whisking together my eggs and DF milk in another bowl, and finally adding the egg/DF milk mixture into the dry ingredients.
When the water was boiling, I spooned some (not all) of my spaetzle dough into a colander and used a spatula to force it through the holes in the colander into the boiling water. You’ll need to work in batches.
After about 5 minutes of boiling, I used a large mesh strainer to retrieve the spaetzle from the water.
I poured the spaetzle on a cookie sheet lined with paper towel to dry until I was ready to pan fry them.
This was a good point for me to stop working with the spaetzle and turn my attention to the schnitzel.
I began by pounding my boneless pork chops with a meat mallet. If you don’t have one, you can always use anything that’s nice and heavy and flat on the bottom to pound the pork chops. I pounded the pork chops until they were about 1/2 inch thick. As you pound, you should try and push the mallet down and outward at the same time.
Next, I seasoned the pork chops with salt and pepper and set them aside so I could assemble my dredging station. I used 3 shallow bowls in which I put GF flour, eggs and DF milk, and GF Panko breadcrumbs (in that order). I also got my cast iron skillet on the stove with 1/3 cup of oil to heat up over medium/medium-high heat.
One-by-one I dredged my pork chops in the GF flour (shaking off any extra), then the egg/DF milk mixture, then into the GF breadcrumbs, then I put them in my skillet to fry for about 5 minutes on each side.
When the schnitzel were done frying, I put them on a cookie sheet lined with paper towel to soak up the extra grease while I fried up the second batch (I had 5 pork chops to work with).
At this point, I picked back up with my spaetzle. I melted 2 tablespoons of DF butter in a skillet and added my spaetzle until it got a little color on it.
To plate everything, I put a handful of baby Romaine lettuce on my plate and squeezed fresh lemon juice on it. Then I place one of my schnitzel on top, squeezing more lemon juice directly on the schnitzel. Last, I simply plated my spaetzle next to my lettuce and schnitzel. I love the choice of baby Romaine because you get some pretty purple leaves that make the dish look more elegant, but it’s a mild enough green for my palate. I’m not one who loves strong, peppery greens like arugula. I love the lemon and greens with the schnitzel. Fried foods can be so heavy that the really need something light to brighten it up and make it more elegant.
- 4-5 boneless pork chops
- salt & pepper
- 1 egg, beaten
- 1⁄4 cup dairy-free milk (coconut, almond, soy)
- 1 cup gluten-free flour (Bob’s Red Mill All-Purpose)
- 1 cup gluten-free bread Panko crumbs (Ian’s Natural Foods)
- About 1/3 cup of oil to fry (enough to cover bottom of pan)
- 4 lemon wedges
- Baby Romaine lettuce
Pound the pork until it’s about 1/2 inch thick. Season with salt and pepper.
In separate shallow bowls, put GF flour in one bowl, mix the egg & DF milk in another, and the GF bread crumbs in the last.
Heat the oil to medium/medium-high in a large skillet or non-stick pan.
Dredge each chop in flour first, then egg/milk, and then into the crumbs. If needed, press the crumbs into the sides. Drop into the oil and cook 3-4 minutes per side.
To plate, pile some baby Romaine and squeeze some lemon juice on it, then place schnitzel on top and squeeze a little more lemon juice on that. Recipe Adapted From..
Gluten-Free/ Dairy-Free Spaetzle
- 1 cup gluten-free flour (Bob’s Red Mill All-Purpose)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 2 T dairy-free butter (Blue Bonnet lactose-free butter)
- 2 eggs
- 1/4 cup dairy-free milk (coconut, almond, soy)
Set a large pot of water to boil.
In one bowl, mix the GF flour, salt, pepper, nutmeg, and dairy-free butter. In another bowl, beat the eggs and DF milk. Combine the wet ingredients to the dry ones a bit at a time, stirring to combine. Press the dough through the holes of a colander or a slotted spoon, a little at a time–don’t overcrowd the pot! You’ll have to work in batches.
Cook 5-6 minutes as it’s floating to the top. Remove from water and pat dry on paper towels. When it’s completely dry, cook the spaetzle in batches with butter until brown and a little crispy for 5-6 minutes. Recipe Adapted From…
glückliche Kochen (Happy cooking),