Tonight we had some wonderful Breaded Pork Cutlets GF of course.
GF flour mix
1/2 cup brown/white rice flour
1/4 c sweet rice flour
1/4 c tapioca
Salt
1/2 t Thyme
1/2 t Oregano
1/2 t White Pepper
or to taste.
Could add some cayanne but I needed to avoid peppers due to allergy.
2 Eggs Beaten
8-10 3/8"-1/2" thick Pork Cutlets or in my case 1" thick boneless pork chops split in half.
Canola oil or Ghee (clarified butter)
1.)Pat cutlets dry season with salt and pepper, drege in flour mix, then egg, then back to flour.
Place in hot fry pan coated in some oil, cast iron if available.
2.) Cook on one side and flip with a spatula to brown the other side.
165 F internal temp and your done.
Deglaze pan with some Reisling and lemon juice, add a cup or so of chicken broth and using a metal whip stir until slighly thickened.
Wonderful pan gravy for your cutlets.
GF flour mix
1/2 cup brown/white rice flour
1/4 c sweet rice flour
1/4 c tapioca
Salt
1/2 t Thyme
1/2 t Oregano
1/2 t White Pepper
or to taste.
Could add some cayanne but I needed to avoid peppers due to allergy.
2 Eggs Beaten
8-10 3/8"-1/2" thick Pork Cutlets or in my case 1" thick boneless pork chops split in half.
Canola oil or Ghee (clarified butter)
1.)Pat cutlets dry season with salt and pepper, drege in flour mix, then egg, then back to flour.
Place in hot fry pan coated in some oil, cast iron if available.
2.) Cook on one side and flip with a spatula to brown the other side.
165 F internal temp and your done.
Deglaze pan with some Reisling and lemon juice, add a cup or so of chicken broth and using a metal whip stir until slighly thickened.
Wonderful pan gravy for your cutlets.
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