Dairy-Free Breaded Veal Cutlet
Crispy, golden, and completely dairy-free, these Breaded Veal Cutlets are a delicious twist on a classic comfort dish. Perfect for those avoiding dairy, these cutlets use unsweetened almond milk for the egg wash, resulting in a light and crunchy coating made with panko breadcrumbs. Seasoned with garlic powder and a touch of salt and pepper, each bite is bursting with savory flavor. Quickly pan-fried in olive oil to perfection, this recipe is a weeknight-friendly delight, ready in just 30 minutes. Serve with a squeeze of fresh lemon juice for a zesty finish, and enjoy a satisfying meal that's irresistibly crunchy on the outside and tender on the inside. With its simple ingredients and easy preparation, this dairy-free dish is a hit for both busy families and special occasions alike.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.25 cup Unsweetened almond milk
- 1.5 cups Panko breadcrumbs
- 0.25 cup Olive oil
- 4 pieces Lemon wedges
Instructions
Begin by seasoning both sides of the veal cutlets with salt, ground black pepper, and garlic powder.
Prepare three shallow dishes for the breading process. In the first dish, place the all-purpose flour.
In the second dish, whisk together the eggs and unsweetened almond milk until well combined.
In the third dish, add the panko breadcrumbs.
Dredge each veal cutlet in the flour, shaking off any excess. Then, dip it in the egg mixture, ensuring it's completely coated before allowing any excess to drip off.
Finally, press the veal cutlet into the panko breadcrumbs. Ensure the cutlet is evenly coated on both sides by pressing down gently.
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the breaded veal cutlets to the skillet. Cook for approximately 3-4 minutes on each side or until golden brown and cooked through.
Remove the cooked cutlets from the skillet and transfer them to a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 3508 mg | 153% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.5 g | ||
| Protein | 190.3 g | 381% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 317 mg | 24% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1968 mg | 42% | |
*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.
