Autumn Gluten Free Main Dishes Recipes Spring Summer Winter

Herb Nut-crusted Pork Schnitzel with Hippie Veggies Nutty Pesto and Lemon

July 11, 2022

This is a very tasty gluten-free schnitzel that pares perfectly with Hippie Veggies Nutty Pesto. Take care to use medium heat when browning as the gluten-free crumb ingredients will brown faster than a regular breadcrumb coating.


(Serves 4)

445 g pork medallions

4 tbsp + ½ cup chickpea flour

½ tsp curry powder

2 tbsp sesame seeds

2 tbsp pepitas

2 tbsp pine nuts

2 cloves garlic, finely chopped or crushed

½ tsp salt flakes & freshly cracked black pepper, plus extra

2 eggs

1 tbsp + extra Hippy Veggies Nutty Pesto

30 g butter

3 – 4 tbsp olive oil

Fresh herbs, to garnish

Lemon wedges, to serve


  1. Using a mallet or the back of a large spoon, flatten out the pork medallions until 1 cm thick.
  2. Roughly chop the pepitas and pine nuts and place in a bowl together with the sesame seeds, 4 tbsp chickpea flour, curry powder, ½ tsp salt flakes and a little freshly cracked black pepper.
  3. In a separate bowl, beat the eggs with 1 tbsp Hippy Veggie Nutty Pesto.
  4. Place the ½ cup chickpea flour on a plate.
  5. Dust the pork medallions in the chickpea flour, dip in the beaten egg mixture until well-covered before pressing into the seed / nut mixture until well coated.
  6. Preheat oven to 180˚c
  7. Heat the butter and olive oil in a large frying pan until the butter starts to brown and gently fry the schnitzels until just golden. Transfer to a baking sheet and bake in the oven for 5 – 10 minutes.
  8. Serve with a dollop of Hippy Veggies Nutty Pesto, lemon wedges and garnished with fresh herbs.

Serving Notes

  • Pork Shoulder steaks could also be used instead of Pork Medallions to prepare these schnitzels.
  • Serve with a fresh green salad, sauerkraut side or a finely shredded cabbage coleslaw.

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