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Gluten-free mini pork schnitzels with potato and orange salad
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Delicious gluten-free schnitzel that rivals the original.
Ingredients:
  • 625.00 ml fresh gluten-free breadcrumbs (see notes)
  • 1 small bunch chives, thinly sliced
  • 20.00 ml gluten-free all-purpose pepper seasoning
  • 2 eggs
  • 300g pork fillet, thinly sliced
  • 500g packet baby red potatoes, halved
  • 200g green beans, trimmed
  • 56.88 gm extra virgin olive oil
  • 250.00 ml seedless red grapes, halved
  • 2 oranges, peeled, sliced into rounds
  • Lemon wedges, to serve
  • Fresh flat-leaf parsley leaves, to serve
  • 23.40 gm gluten-free wholegrain mustard
  • 40.00 ml plain Greek-style yoghurt
  • 40.00 ml apple cider vinegar
  • 36.40 gm extra virgin olive oil
Instructions:
  • Prepare the mustard dressing by combining mustard, yogurt, vinegar, and oil in a large bowl. Season with salt and pepper, then whisk together until well combined. Set aside.
  • Mix breadcrumbs, fresh chives, and seasoning on a large plate, then season with salt and pepper to taste.
  • In a large shallow bowl, whisk eggs with 1 tablespoon of water, season with salt and pepper, and combine well. Dip each piece of pork in the egg mixture, then coat it in the breadcrumb mixture, pressing firmly to ensure it sticks. Repeat with the remaining pork pieces. Place the coated pork on a large baking paper-lined tray and refrigerate for 15 minutes.
  • Place the potato in a large saucepan of boiling water and cook for 12 minutes. Add the beans during the last minute of cooking. Drain, then add to the dressing in a bowl. Mix together thoroughly.
  • Heat oil in a large non-stick frying pan over medium-high heat. Cook pork in two batches for 3 minutes on each side until golden and fully cooked. Drain on paper towel.
  • Combine the grapes and oranges with the potato salad, gently toss together. Serve alongside lemon wedges and schnitzels, garnished with fresh parsley.

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