A pub classic done properly at home. Crisp gluten free crumbed pork cutlets under a generous pour of our chef-made Diane Sauce with Buttery Leek, rich, creamy and finished with garlic and fresh parsley. If you have ever wondered where this steakhouse favourite came from, read the story of Diane sauce. Gluten free, family friendly and comfortably within reach on a weeknight.
Ingredients
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
1 tablespoon flat leaf parsley, chopped
A pinch onion powder
½ cup of Natural oil (like Avocado or light olive oil
1 cup of Gluten-free Flour
Directions
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1
Pound pork cutlets thin for even cooking & then season with S & P, Garlic & onion powder.
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2
ISet-up breading station of 3 bowls of, 1 whisked eggs, 2 flour, 3 breadcrumbs with the chopped parsley .
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3
Coat each pork cutlet in the egg mixture, then dredge in gluten-free flour then the bread crumbs until fully covered.
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4
Heat a large pan with oil over medium-high heat. Sear each cutlet for 3-4 minutes per side until golden brown & crispy.
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5
Heat Boutique sauces Diane Sauce with Buttery leek in small sauce pan
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6
Plate the crumb Pork cutlet & pour over sauce, serve with your favorite side
Recipe Notes
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.
Make this recipe
Diane Sauce with Buttery Leek