Dairy-Free Breaded Chicken Cutlet
Crispy, golden, and irresistibly flavorful, these Dairy-Free Breaded Chicken Cutlets are the perfect comfort food without a trace of dairy! This recipe combines tender chicken breasts, a seasoned flour mixture with garlic, onion, and paprika, and a crunchy panko breadcrumb coating for a deliciously satisfying bite every time. Using almond milk as a dairy-free alternative in the egg mixture ensures a lighter, allergen-friendly option without sacrificing texture or taste. Pan-fried to perfection in vegetable oil, these cutlets deliver an addictively crisp exterior while staying juicy inside. Prep is quick and easy, making this dish an excellent choice for weeknight dinners or casual gatherings. Serve with fresh lemon wedges to elevate the flavor and enjoy a crowd-pleasing main course that pairs wonderfully with your favorite sides. Perfect for those seeking dairy-free dinner ideas or crispy chicken recipes!
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Recipe Information
Ingredients
- 4 Chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 2 Large eggs
- 0.5 cup Unsweetened almond milk
- 2 cups Panko breadcrumbs
- 0.25 cup Vegetable oil
- 4 Lemon wedges
Instructions
Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them out to about 1/2 inch thickness.
In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and paprika.
In another shallow dish, beat the eggs and almond milk together until well combined.
In a third shallow dish, place the panko breadcrumbs.
Dredge each chicken breast in the flour mixture, shaking off any excess.
Dip each floured chicken breast into the egg and almond milk mixture, ensuring it is completely coated.
Finally, press the chicken breasts into the panko breadcrumbs, ensuring they are fully coated.
In a large skillet, heat the vegetable oil over medium heat.
Once the oil is hot, add the breaded chicken cutlets to the pan. Cook for about 6-7 minutes on each side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Transfer the cooked chicken cutlets to a paper towel-lined plate to drain excess oil.
Serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 3767 mg | 164% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 8.2 g | ||
| Protein | 254.1 g | 508% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 411 mg | 32% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
