These oven-baked pork schnitzels use Fogdog Gluten Free Breadcrumbs for a crisp, light coating that pairs perfectly with a fresh, tangy slaw.
Ingredients (serves 2–3)
Pork schnitzels:
- 500g pork schnitzel or pork loin steaks
- 1 cup plain gluten free flour (or Fogdog GF Tasty Tempura Batter)
- 2 eggs
- 125g Fogdog Gluten Free Breadcrumbs (half a packet)
- 1 tsp paprika (sweet or smoked)
- 1 tsp garlic powder
- Salt and cracked black pepper
- Olive oil spray or drizzle
Crunchy slaw:
- 2 cups finely shredded cabbage (red or green)
- 1 carrot, grated
- 1 small apple, julienned or grated
- Small handful parsley or dill, chopped
Slaw dressing:
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- Salt and pepper
Method
- Preheat oven to 220°C (fan 200°C). Line a baking tray with baking paper and lightly oil it.
- If needed, place pork between baking paper and gently pound to about 5–7mm thick. Pat dry and season lightly with salt and pepper.
- Set up the crumb station:
- Place flour in one shallow bowl.
- Beat eggs in a second bowl.
- In a third bowl, mix Fogdog Gluten Free Breadcrumbs with paprika, garlic powder, salt and pepper.
- Coat pork in flour, dip in egg, then press firmly into the breadcrumb mixture until well coated.
- Place schnitzels on the prepared tray. Lightly spray or drizzle with olive oil.
Bake for 15 minutes, flip, then bake for another 15-20 minutes until golden, crisp and cooked through. - Toss cabbage, carrot, apple and herbs in a bowl. Whisk dressing ingredients together and toss through just before serving.
- Serve schnitzels hot with crunchy slaw and lemon wedges on the side. Garnish with extra parsley or dill. Enjoy!
Tips for extra crunch
- Rest crumbed schnitzels for 10 minutes before baking
- Use a wire rack on the tray if you want even airflow underneath
- Finish with a quick grill (1–2 minutes) for deeper colour if needed