Fried food is not common for me anymore – I’m sure the same can be said for anyone who is gluten free. Thanks to the issues with shared fryers in restaurants, I rarely even get to enjoy non-breaded fried foods like French fries. So every now and again, I have to put it on my at-home menu to get a little fried food fix. Thanks to Tall Papa Cajun Spice breadcrumbs, it’s quick and easy to get a really flavorful crispy cutlet!
When I bake breaded chicken or pork cutlets, I usually skip the whole breading station thing and just coat them in breadcrumbs. But when I pan fry, I go all out with a 3-step station - dredge in brown rice flour, dip in beaten egg, then roll in breadcrumbs. It's a bit messy, sure, but well worth the extra effort. Using already seasoned breadcrumbs like those from Tall Papa speeds it up and also adds a lot of visual appeal, since they include both spices and dried herbs in the mix.
Gluten-Free Cajun Spice Crispy Pork Cutlets
- 4 small thin-cut pork cutlets
- 1 egg, beaten
- 1/4 cup brown rice flour
- 1/2 cup Tall Papa Cajun Spice gluten-free breadcrumbs
- Salt & pepper
- Lemon wedges, for serving (optional)
- Vegetable oil for pan frying
Heat a large skillet over medium-high heat and add just enough oil to coat the bottom of the pan. Set up your breading station - I use two small plates for the brown rice flour and breadcrumbs, and a cereal bowl for the egg.
Season the pork with salt & pepper on both sides, then run the cutlets through your breading station - first dredge them in brown rice flour, then dip them in the egg, then coat them in the breadcrumbs. As you finish each one, add it to the hot oil. Brown cutlets on both sides until pork is cooked through - approximately 4 minutes per side.
Serve immediately with the lemon wedges on the side, if desired. I like to serve mine up with a crisp green salad dressed with oil and vinegar, I think the crunch and acid are the perfect complement to the fried pork.