A week or so before the madness started with COVID-19, I was diagnosed as being celiac. It certainly answered alot of health questions I have had kicking around in my brain all my life so I immediately cut gluten from my life forever. It's been a strange transition but I feel better because of making the change. Needless to say, I have had to make a change to the U Boat recipes that I am doing for this project and this schnitzel is one of them. I found some chickpea crumbs for breading at Sprouts and I thought that would make an excellent final coating for the schnitzel while keeping it crisp.
Pork Schitzel with Jager Gravy
For the schitzel
4 boneless pork chops
king arthur gluten free flour
watusee chickpea "breadcrumbs"
2 eggs
1 tablespoon water
salt, pepper, onion powder, garlic powder
For the gravy
1 cup strong beef stock
1 tablespoon basalmic vinegar
1 can of sliced mushrooms, drained
1/2 an onion, minced fine
salt, pepper, thyme
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Flatten your pork chops until they are less than 1/4 inch thick using a rolling pin or meat pounder. Line up 2 plates with a bowl in between. In the first plate place the king arthur gluten free flour seasoning it with salt, pepper, garic and onion powders and mixing well. In the bowl whisk the 2 eggs with the water until light and frothy and on the last plate place about a cup of the chickpea crumbs.
Prepare your gravy by frying the onion in some butter until translucent and soft. Add drained mushrooms and stir around for a couple minutes before adding the beef stock, vinegar and spices. Reduce heat to low and keep warm.
In a non stick frying pan add about 1/2 cup of oil and heat over medium heat. while the pan is heating take your pork pieces, season with salt and pepper then coat with flour, dip in egg and finally coat with chickpea crumbs. Fry in the pan taking care not to overcrowd until lightly browned, about 5-7 minutes each side. Place on paper towels to drain while you finish the gravy. In a small bowl mix your cornstarch and water to make a slurry. Increase the heat on the gravy until it is is simmering than add the cornstarch slurry and stir well until thickened. Remove from heat and serve over the schnitzel.
Tweet
I look forward to when you return, I hope you might adapt some of the vintage recipes to gluten free. My mother was recently diagnosed as well, and being able to cook these delightful treats would be great!
ReplyDeleteI cooked for my father in law when celiac was rare. One help was getting corn cereal and running it through the blender for breading. Also works for making cheese cake crust.
ReplyDelete