This recipe for crispy coated schnitzel is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Jen Prosini. For the creamy sauce, she uses Coconut Milk Beverage or Almond Plus Protein AlmondMilk from So Delicious.
Jen says, “The dairy-free cream sauce is the star of this show with this crispy coated schnitzel! It can be served over any vegetable or grain. I make this any night of the week because it is quick and dinner can be on the table in half an hour. But it is elegant enough for guests too!”
For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest
Special Diet Notes & Options: Crispy Coated Schnitzel
By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, and soy-free. The transition to gluten-free would likely be fairly simple. Use the cornflake crumbs and a good gluten-free all-purpose flour or starch for thickening.
- 1 large egg + 1 tablespoon water
- 6 thin pork cutlets or thin chicken breasts
- 1-1/2 cups finely crushed cornflakes cereal or bread crumbs
- 3 tablespoons black sesame seeds
- ½ teaspoon garlic powder
- salt & pepper, to taste
- Good quality vegetable oil for frying
- 2 tablespoons olive oil
- ½ cup washed, chopped leeks
- 1 cup chopped oyster mushrooms (or any type)
- 1 tablespoon flour
- 1 cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage or Almond Plus Protein AlmondMilk
- 1 tablespoon whole grain mustard
- 2-3 tablespoons chopped parsley, for garnish
- Whisk egg and water in a shallow dish, like a pie plate. Place all of the cutlets in the plate. Using your hands toss to coat. Wash hands. Place crumbs, sesame seeds, garlic powder, salt & pepper to taste on a long piece of parchment/wax or butcher's paper. Mix to combine. Using tongs grasp one cutlet at a time and dip into crumb mixture to coat on both sides. Using the back of the tongs to press the mixture onto the pork, or the back of your hand. Continue until all are coated.
- Pour 1-inch of oil into a preheated large skillet pan on medium high heat. To test the oil, drop a pinch of crumbs into the oil. If it sizzles it is ready. Place one cutlet at a time into the pan, depending on the size of pan. Cook until golden brown on both sides. Drain on paper towel to absorb oil. Continue until all are cooked and juices run clear.
- Meanwhile place 2 tablespoons of olive oil in a preheated small pot add leeks add salt to taste. Cook stirring to soften then add mushrooms and continue cooking for 1-2 minutes. Add the flour stir to combine, mixture will "soak" up oil. Continue to cook and stir for 1 min. Pour in the milk slowly, whisking constantly, then add mustard, pepper and taste for salt. Cook for 5-8 min. Do not allow to boil...keep it on a low simmer. Divide and pour over the cutlets.
- Garnish with parsley.