SAVOUR Manitoba

58 SAVOUR MANITOBA | FALL 24 Gluten-Free Pork Schnitzel INGREDIENTS: 2 medium-sized pork chops (bone out) 1 egg (beaten) 1/2 cup of gluten-free Panko crumbs 1/4 tsp salt 1/4 tsp pepper 1/2 tsp onion powder salt and pepper to taste for seasoning pre-cooking and after cooking 2 tbsp olive oil or slightly more (enough to cover the bottom of your pan) PREPARATION: Remove fat from the pork chops. Tenderize with mallet to and flatten (final size should be 1/8" thick). Season to taste with salt and pepper and set aside. Beat egg until smooth and place in a bowl with low sides for easy access to turning pork chops. In a different bowl, with low sides, add Panko crumbs, salt, pepper and onion powder. Dip pork chops into egg until covered. Dip into Panko preparation until covered. Repeat and then set aside on a clean, dry plate. Note: the chops should be cooked as soon as oil is heated to avoid coating from sticking to the preparation plate. COOKING: Ensure your pan is large enough to fit the pork chops without the chops touching. If food is placed too closely together, pan frying can turn into steaming and prevent proper browning. Add oil. Heat to medium. Ensure the oil covers the bottom of your pan. Test for readiness by dropping a panko crumb in pan. If the oil bubbles, it's ready. Take tongs and add pork chops into the oil. Cook on one side until browned (typically 2-3 minutes). Turn and cook for the same amount of time. Remove to paper towel lined, clean plate (not the plate that the raw chops were resting upon). Let rest for a minute or two. Before serving, season with salt and pepper to taste. Serving: Add lemon wedges to squeeze over schnitzel. You may want pork that is well- done. Cook slightly longer, should this be your preference. Pair: Classic options are a beer or lovely, chilled glass of Riesling. Also consider Beck's non-alcohol beer. Gluten-Free Pork SCHNITZEL What should accompany your Gluten-Free schnitzel? Traditionally, schnitzel is served with fries or spätzle (German noodles — usually home-made). For those wishing to remain Gluten-Free, consider a German field salad and smashed boiled potatoes with butter and parsley. To make this even more of a German culinary dish, add cubed kohlrabi (if in season) to the potatoes. Ensure you cube fairly small and boil for a few minutes before you add your potatoes to the pot. Then cook as normal. Please note that beer is not Gluten-Free.

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