Marinade Ingredients
- 2 tbsp Dijon
- 2 tbsp White Vinegar
- 2-3 sprigs Fresh Thyme
- 2 Garlic Cloves, peeled & roughly chopped
- 4 Boneless Pork Chops, pounded thin
Cutlet Ingredients
- 1/3 cup Corn Flour
- 1 Egg + 1 tbsp Water
- 1 cup toasted Gluten Free Bread Crumbs (from 3 to 4 slices of GF bread)
- Coconut Oil
Instructions
- Whisk dijon and vinegar together in a small bowl
- In a non-reactive glass container, coat pork chops with the dijon mixture, layering evenly with the rosemary & garlic to combine
- Seal tightly and marinate the pork chops for at least 1 hour, but preferably overnight
- Toast the gluten free bread until golden brown, then set aside to cool for 15 minutes
- If the bread is still soft in the middle, bake the toasted slices on a cookie sheet for 15 minutes at 275, then let cool for another 15 minutes
- Blitz the toast in a food processor until very fine
- Transfer the bread crumbs to a wide, shallow bowl
- Place the corn flour in a separate shallow bowl
- In yet another shallow bowl whisk the egg and water until combined
- Discarding the thyme and garlic cloves, dredge each seasoned cutlet first in flour, then in the egg mixture, and lastly in the gluten free breadcrumbs
- Warm coconut oil in a non-stick skillet over medium heat and working in batches, fry the cutlets until golden, around 2 minutes per side
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.