Classic GF Pork Schnitzel with Thick Mushroom Gravy

Steps

1. 1 Place each pork chop between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. Pat dry with paper towels.
2. 2 Set up a three-station dredging line: rice flour mixed with garlic powder and paprika in the first shallow dish; eggs whisked with milk in the second; gluten-free breadcrumbs in the third. Season the pork cutlets on both sides with kosher salt and black pepper.
3. 3 Dredge each cutlet in the seasoned rice flour, shaking off the excess. Dip fully into the egg wash, letting any drip off, then press firmly into the breadcrumbs on both sides until completely and evenly coated. Place on a wire rack and rest for 5 minutes so the coating bonds.
4. 4 While the cutlets rest, start the gravy: melt butter in a 12-inch skillet over medium-high heat. Add shallots and cook, stirring, for 2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
5. 5 Add the cremini mushrooms to the skillet in a single layer. Cook undisturbed for 3 minutes to develop a deep sear, then stir and continue cooking for another 3 minutes until golden and any released liquid has evaporated. Season with kosher salt, black pepper, and thyme.
6. 6 Sprinkle rice flour over the mushrooms and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in chicken broth while stirring, scraping up any fond from the pan. Bring to a simmer and cook 3 minutes until thickened.
7. 7 Stir heavy cream and Dijon mustard into the gravy. Reduce heat to low and simmer gently for 2 to 3 minutes until the gravy coats the back of a spoon. Stir in lemon juice, taste, and adjust seasoning. Keep warm over the lowest heat setting.
8. 8 Pour vegetable oil into a separate large heavy skillet (cast iron preferred) to a depth of about 1/4 inch. Heat over medium-high until the oil reaches 350 F; test with a breadcrumb, it should sizzle immediately and turn golden in about 15 seconds.
9. 9 Fry two cutlets at a time, without crowding, for 3 to 4 minutes per side until deep golden brown and the internal temperature reads 145 F on an instant-read thermometer. Transfer to a paper-towel-lined wire rack. Do not cover, or the crust will steam and lose crunch. Repeat with the remaining two cutlets.
10. 10 Plate each schnitzel immediately, spoon the mushroom gravy generously alongside or partially over one edge, garnish with fresh parsley, and serve with lemon wedges.

Source: Chef Rocky