Pork Schnitzel with Brown Rice and Asian BBQ Sauce

Alternatively, you can cook your schnitzel on the BBQ hot plate.

My Gluten-Free Food Bag
Pork Schnitzel with Brown Rice and Asian BBQ Sauce

This dish most recently appeared in My Gluten-Free Food Bag on Sunday, February 25, 2018.

Brown Rice

  • 1 cup Japanese Brown rice
  • 1½ cups water
  • 1 teaspoon sesame oil
  • 1 broccoli
  • 1 courgette
  • 1 carrot
  • 1 capsicum

Pork Schnitzel

  • 450g pork schnitzel (at room temperature)
  • ½ cup GF flour, seasoned with ½ teaspoon salt
  • 1 egg
  • 1/3 cup milk
  • 1 cup GF panko breadcrumbs *


  • 1½ tablespoons GF soy sauce
  • 2 tablespoons GF rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon GF sweet chilli sauce

To Serve

  • 100g GF Asian BBQ sauce
  • 1 Bring a full kettle to the boil. Preheat BBQ hot plate to medium-high (if using). Place rice, water, sesame oil and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  • 2 While rice is cooking, finely chop broccoli and place in a large, heat-proof bowl. Cover with boiling water and a plate and leave for 3-4 minutes, then drain and return to bowl. Grate courgette and carrot, dice capsicum 1cm and add to bowl with drained broccoli. Set aside.
  • 3 Pat schnitzel dry and cut any larger pieces in half. Place seasoned flour in a shallow bowl or plate, whisk egg with milk in a second bowl and place breadcrumbs in a third bowl.
  • 4 Coat each piece of schnitzel first in flour, then egg mixture, then crumbs, shaking off excess as you go. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook schnitzel, in batches, for 1-2 minutes each side until golden and cooked through. Set aside to rest.
  • 5 In small bowl, whisk together dressing all ingredients. Fluff up cooked rice and add to bowl with veggies and about two-thirds of the dressing. Toss to combine. Taste and add remaining dressing, if desired. Slice schnitzel thickly or leave whole.
  • 6 To serve, divide schnitzel and brown rice between plates. Dollop over Asian BBQ sauce.
  • SERVES 4-5

Nutritional Information

  • Energy: 1840 kj / 440 kcal
  • Protein: 33.9g
  • Carbohydrate: 65.1g
  • Fat: 9.0g


  • Pantry staple
  • * Shared ingredient with another recipe

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