French · Dinner
Fried Breaded Pork Cutlet (Gluten-Free)
A single boneless pork loin cutlet is pounded thin, coated in a gluten-free breadcrumb crust seasoned with parsley, then pan-fried until golden and crisp. Served with lemon, the crust stays shatteringly crisp while the pork remains juicy and tender.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
612Calories
45.8gProtein
34.2gFat
30.1gCarbs
1.3gSugar
1.9gFiber
810mgSodium
320mgChol
6.9gSat Fat
650mgPotassium
75mgCalcium
3.1mgIron
1.1mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Place cutlet between plastic wrap and pound to 1/4 inch thickness. Set up three dishes with rice flour, beaten egg, and breadcrumbs mixed with parsley, salt, and pepper.
2
Dredge
Coat cutlet in rice flour, shake off excess, dip in egg, then press into breadcrumb mixture on both sides.
3
Rest
Let breaded cutlet sit at room temperature 5 minutes so coating adheres.
4
Fry
Heat oil in medium skillet over medium heat until a breadcrumb sizzles immediately; fry cutlet 3 to 4 minutes per side until deep golden and pork is no longer pink inside.
5
Plate
Transfer to paper towel briefly to drain, then move to serving plate with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g boneless pork loin cutlet
- 2/3 cup80g gluten-free breadcrumbs, panko-style
- 4 tbsp30g rice flour
- 22 eggs
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6 tbsp80ml vegetable oil, for pan-frying
- 22 lemon wedge, for serving
