“Mouthwatering Gluten-Free German Schnitzel with Garlic Spätzle and Crispy Roasted Vegetables”

Allergens

Eggs, Dairy

Ingredients

• 1 1/2 lbs boneless pork loin, cut into thin cutlets
• 1 cup gluten
• free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• 2 large eggs, beaten
• Salt and pepper, to taste
• 3 tablespoons olive oil For Garlic Spätzle:
• 1 lb gluten
• free spätzle noodles
• 4 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper, to taste For Crispy Roasted Vegetables:
• 2 cups Brussels sprouts, halved
• 1 large sweet potato, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a shallow dish, combine the breadcrumbs, Parmesan cheese, parsley, salt, and pepper. In another dish, beat the eggs. Season the pork cutlets with salt and pepper.
2. Dip each cutlet into the beaten eggs, then coat with the breadcrumb mixture, pressing to adhere.
3. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Add the schnitzel and cook until golden brown and cooked through, about 3 4 minutes per side. Transfer to a plate and keep warm.
4. For the spätzle, cook according to package instructions, then drain and return to the pot. Add the garlic, butter, salt, and pepper, and toss to combine.
5. Toss the Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast in a preheated 400°F oven for 20 25 minutes or until tender and golden brown.
6. Serve the schnitzel over the garlic spätzle, accompanied by the crispy roasted vegetables.

Chef’s Insight

To create a perfect texture contrast, ensure the schnitzel is fried until golden brown and crunchy. The creaminess of the garlic spätzle complements the tender pork beautifully.

Notes

The dish can be easily adapted to accommodate other dietary restrictions by substituting ingredients as needed.