Pork slices breaded with corn flour: with and without eggs!

Pork slices breaded with corn flour are a delicious and easy-to-prepare gluten-free variant, perfect as a second course for a family dinner.

Today we are going to prepare pork steaks breaded with corn flour in a light and quick version, ideal for celiacs or for those who want to try a different breading than usual. In today's recipe, in fact, we will use corn flour, easily available and ideal for breading meat fillets, especially chicken and pork, but also fish. And thanks to its grainy consistency it guarantees perfect browning and crunchiness!

Today we will show you two versions of this recipe: a more traditional one with eggs, and another where we replace them with mustard! Let's see what ingredients we need for our 100% gluten free breaded steaks!

How to make gluten-free breaded pork

1. Pour the corn flour into a large tray, then take the pork fillets and dry them well, so that the breading adheres better.
2. In a bowl, beat the eggs with a pinch of salt and when you have done, completely immerse your slices in the egg. Finally, bread the meat in flour on both sides.
3. If you want a thicker breading, you can also repeat the operation twice. Once your slices are ready, let them rest in the fridge for 10 minutes.
4. Cook the pork slices in a pan with hot seed oil, and when the breading starts to turn golden , remove them from the heat and dry them with a kitchen paper towel.

And if you want to make a lighter dish , try cooking your breaded pork slices in the oven: all you have to do is put them in the oven for about 10 minutes at 180°C.

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