Rated 5.0 stars by 1 users
Gluten-Free
American
Boutique Sauces
4
15 minutes
30 minutes
450
Crispy, golden perfection meets velvety indulgence in this Gluten-Free Pork Cutlet with Diane Sauce. The tender pork cutlet, coated in crunchy gluten-free breadcrumbs, delivers that irresistible bite, while our creamy Diane Sauce with buttery leek brings a luscious richness to every mouthful. Infused with garlic and fresh parsley, this dish is as comforting as it is flavorful—perfect for a cozy dinner that feels like a special occasion. Whether you're gluten-free or simply craving something delicious, this is a meal that satisfies every time.
4 pork cutlets, From your favorite butcher & pounded thin.
1 diane sauce with buttery leek Jar
1.5 cups gluten-free bread crumbs
2 egg
A pinch Salt
A pinch Pepper
A pinch garlic powder
A pinch onion powder
½ cup of Natural oil (like Avocado or light olive oil
1 cup of Gluten-free Flour
Pound pork cutlets thin for even cooking & then season with S & P, Garlic & onion powder.
ISet-up breading station of 3 bowls of, 1 whisked eggs, 2 flour, 3 breadcrumbs with the chopped parsley .
Coat each pork cutlet in the egg mixture, then dredge in gluten-free flour then the bread crumbs until fully covered.
Heat a large pan with oil over medium-high heat. Sear each cutlet for 3-4 minutes per side until golden brown & crispy.
Heat Boutique sauces Diane Sauce with Buttery leek in small sauce pan
Plate the crumb Pork cutlet & pour over sauce, serve with your favorite side
Chefs tips
Monitor your oil: Keep the oil at 175°C (350°F). Too hot, and the coating will burn; too cool, and the schnitzels will absorb too much oil.
Avoid overcrowding: Fry 1-2 cutlets at a time to maintain the oil temperature and ensure a crispy crust.
Make sure the pork is cooked to internal temperature of 65C, if it hasn't reached the internal temperature and breadcrumbs are looking too dark. You can always put in the oven to finish off.
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