Dairy-Free Breaded Meat Cutlet
Satisfy your craving for crispy, golden comfort food with these Dairy-Free Breaded Meat Cutlets—a delightful twist on a classic recipe designed for those avoiding dairy. Featuring tender boneless chicken or pork cutlets seasoned with garlic and onion powders, these cutlets are coated in panko breadcrumbs infused with a hint of paprika for extra crunch and flavor. Instead of traditional milk, unsweetened almond milk keeps the recipe completely dairy-free without compromising on taste or texture. Perfectly pan-fried in olive oil, these cutlets achieve a tantalizing golden crust in just minutes, making them an ideal choice for busy weeknight dinners or special gatherings. Serve with fresh lemon wedges for a zesty finish that brings bright, citrusy notes to every bite. Whether you're catering to dietary restrictions or simply exploring new family-friendly options, this quick and easy recipe strikes the perfect balance between simple preparation and irresistible flavor.
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Recipe Information
Ingredients
- 4 pieces boneless chicken breasts or pork cutlets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 cup all-purpose flour
- 2 large eggs
- 0.25 cup unsweetened almond milk
- 1.5 cups panko breadcrumbs
- 1 teaspoon paprika
- 0.25 cup olive oil
- 4 pieces lemon wedges
Instructions
Place the chicken breasts or pork cutlets between two pieces of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
Season both sides of the meat with salt, black pepper, garlic powder, and onion powder.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and almond milk until well combined. In the third bowl, mix the panko breadcrumbs with paprika.
Dredge each piece of meat first in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat it with the panko mixture, pressing gently to adhere the breadcrumbs.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded cutlets, cooking them in batches if necessary to avoid overcrowding the pan.
Fry the cutlets for about 4-5 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) for chicken and 145°F (63°C) for pork.
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve the dairy-free breaded meat cutlets with lemon wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.8 g | ||
| Protein | 154.7 g | 309% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 265 mg | 20% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1365 mg | 29% | |
*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.
