Jacques Pepin's Pork Schnitzel ...with crispy rice coating.(Gluten-Free). I needed to share this recipe with you... not only because it's a recipe that comes from one of my very favorite chefs, but because this is an outstanding dish.
If you are looking for a quick dinner option that kids and adults will enjoy, well this crispy pork schnitzel will please even the pickiest of folks.
While I've made schnitzel many times over and over again, this recipe caught my eye recently because of the ingenious idea to use rice cakes for the crumb topping. Why, oh why have I never thought of using rice cakes? Maybe, because I really don't have them around the house:)...
In any case, we simply loved the result of the crispy and delicious tasting coating that added a pop of texture a well as flavor to an otherwise ordinary schnitzel. Schnitzel. Ordinary? Not exactly. But this... rice cake topping... takes the schnitzel to another level. A must try!
Using crushed up rice cakes is an excellent alternative to the usual regular bread crumb/panko crumb topping... not only because of the "pop" in texture but it makes the schnitzel gluten-free, making it ideal as a dinner option for the gluten intolerant.
While I have posted the recipe for the balsamic pan sauce that accompanies the schnitzel recipe, I ended up adjusting my sauce to include ingredients on hand. Of course, this dish can easily be made with chicken breasts... even veal. Hope you enjoy...
Tip: You can can easily freeze cooked schnitzels(wrap each individually) and re-crisp in oven for another day. I use my toaster oven for re-heating.
You will need: adapted from Jacques Pépin Heart & Soul in the Kitchen via the Kitchn
4 (5 oz) boneless pork loin steaks
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
3/4 teaspoon dried oregano, optional
1 egg, beaten well with a fork in a shallow bowl
3 rice cakes (1oz), I used wild rice- lightly salted
2 tablespoons olive oil
1 tablespoon unsalted butter
Making Balsamic Pan Sauce:
3 tablespoons balsamic vinegar( I used white)
1/2 cup homemade chicken stock ( I used a mixture of chicken and beef)
1/3 cup Bloody Mary mix (I used a bit of ketchup)
2 tablespoons chopped fresh cilantro or chives (I omitted)
Directions:
1. Trim pork pieces of sinew and fat. Place a piece of plastic wrap over meat and using a meat pounder, pound pork steak until about 3/8-inch thick.
2. Sprinkle the pork with the salt and pepper and dried oregano. Set aside.
3. Process rice cake until broken up completely and has small pieces of crumbs... don't over-process so that it gets too powdery.
4. Place rice cake crumbs in a bowl, add egg in separate bowl and beat till combined.
5. Dip each piece pork into the beaten egg and coat well with the rice cake crumbs.
Tip:You can make this ahead if you like and refrigerate.
6. In a non stick pan, heat the oil and butter and add the coated pork and cook for about 1 1/2 minutes on each side... or until cooked through and browned on the outside. Depending on the size of your pan you may need to do this in 2 batches (or 2 skillets), adjusting the oil and butter as needed.
7. Place cooked pork schnitzels on a paper towel lined plate to absorb any excess fat. Transfer to a serving platter.
To make ahead re-crisp: You can place pork schnitzel in toaster oven at 425 for a few minutes until hot and crispy
To make Sauce: This sauce is a bit on the sweet and savory side... feel free to make your own pan sauce or skip altogether. I ended up adjusting my sauce according to ingredients I had in the house. However, I am posting the original ingredients and method.
1. If using two skillets, combine the drippings in one skillet.
2. Add the vinegar to the pan and cook for 30 to 45 seconds, until most of the liquid has evaporated.
3. Add the chicken stock and Bloody Mary mix then continue to cook for about 1 minute, until slightly thickened.
4. Pour the sauce over and around the steaks. Sprinkle cilantro or chives on top, if desired