Wiener schnitzel is the national dish of Austria. Traditionally made from veal, it is often also made from pork (including this recipe). The meat gets pounded very thin, is breaded (gluten-free, of course, in this version), and flash fried. The finished product isn’t greasy at all, and the meat stays tender and juicy. (Read more about our experience seeking out authentic gluten-free Wiener schnitzel during a November 2018 trip to Austria.)
In addition to pounding the pork very thin, one of the secrets to achieving true Viennese flavor from this recipe are the fine, white breadcrumbs. They achieve a rich golden brown color, and more importantly, have just the right flavor profile in the finished schnitzel.
- 1.25 pounds boneless thin pork loin chops (~8 chops, ~1/4-inch thick each)
- 1/2 cup cornstarch
- 2 eggs (whisked, plus 1 tablespoon water)
- 1 cup fine, white gluten-free breadcrumbs (* see note below)
- Coarse kosher salt
- Olive oil (refined olive oil for frying, NOT extra virgin)
- Trim the boneless pork loin chops of any excess fat around the edges. Then place each loin chop between two sheets of plastic wrap and pound until very thin, about 1/8-inch thick. (A smooth meat mallet, rolling pin, or pot works well.) Set aside.
- In a wide, heavy skillet, heat about 1/4 inch of olive oil over medium-high heat. (Don’t be shy with the oil. More is better than less, if you’re uncertain. One secret to great Wiener schnitzel is that they should be “swimming” while pan frying.)
- While the oil is pre-heating, add the cornstarch, egg, and breadcrumbs each to their own wide, shallow bowl.
- One at a time, dredge both sides of the pork in the cornstarch. Dust off any excess. Then coat with the egg wash. Let any excess drip off. Then evenly coat in the fine breadcrumbs.
- Immediately add the pork to the hot oil in the skillet. Pan-fry on the first side until golden brown, about 2–3 minutes. Then carefully flip and pan-fry the second side until golden brown, about 2 more minutes. Transfer to wire rack to allow any excess oil to drip off and prevent getting soggy until serving. Season by sprinkling a pinch of coarse kosher salt over the top.
- Repeat the previous two steps with the remaining pork.
One of the secrets to this recipe is the breadcrumbs. Plain, white, fine breadcrumbs work best. We have the best success making our own. Start with a full loaf of sliced, white, gluten-free sandwich bread. Cut off the brown crusts, leaving only the white interior of the slices. Tear the slices into smaller pieces and spread in an even, thin layer on a baking sheet. Bake in the oven at low temperature (150–200 degrees F) until very dry. You only want to dry out the bread, not toast it. Add the dried bread pieces to a food processor and pulse until you have fine, white breadcrumbs.