Dairy-Free Breaded Cutlets
Elevate your dinner table with this irresistible recipe for Dairy-Free Breaded Cutlets, a golden and flavorful twist on classic comfort food that caters to dietary needs without compromising taste. Perfectly crisp, these cutlets feature a homemade dairy-free "buttermilk" made from almond milk and apple cider vinegar, ensuring a tender and juicy interior. Whether you choose chicken breasts or tofu for a vegan option, the cutlets are coated in a seasoned panko breadcrumb mixture with notes of garlic and paprika, delivering a satisfying crunch in every bite. Cooking techniques like pan-frying and a quick oven warm-up keep the cutlets hot and ready to serve. Ideal for family dinners or special occasions, pair these cutlets with fresh herbs or a squeeze of lemon for a tantalizing finish. Keywords: dairy-free fried chicken, vegan breaded cutlets, healthy comfort food, crispy cutlets, panko breaded tofu.
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Recipe Information
Ingredients
- 4 pieces boneless chicken breasts (or tofu for vegan option)
- 1 cup all-purpose flour (or gluten-free flour, if needed)
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 cups panko breadcrumbs (ensure they are dairy-free)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.5 cup olive oil or coconut oil for frying
Instructions
Preheat the oven to 200°F (95°C) to keep the cooked cutlets warm while you finish frying.
In a small bowl, combine the almond milk and apple cider vinegar to create a 'buttermilk' substitute. Set aside for 5 minutes.
Prepare three separate bowls: one with the flour, one with the 'buttermilk' mixture, and one with the panko breadcrumbs mixed with garlic powder, paprika, salt, and black pepper.
If using chicken breasts, pound them to an even thickness of about 1/2 inch. For tofu, slice the tofu into 1/2-inch-thick slabs.
Heat the olive oil in a large skillet over medium-high heat.
Dip each cutlet into the flour, shaking off any excess. Next, dip into the 'buttermilk' mixture, allowing any excess to drip off. Finally, coat with the breadcrumb mixture, pressing the breadcrumbs onto the cutlet to adhere.
Carefully place the coated cutlets into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Ensure internal temperature of chicken reaches 165°F (75°C).
Transfer each cooked cutlet to a baking sheet and keep warm in the oven while finishing the remaining batches.
Serve the cutlets hot, garnished with fresh herbs or lemon wedges if desired.
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5509 mg | 240% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 8.7 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 578 mg | 44% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1564 mg | 33% | |
*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.
