Dairy-Free Breaded Veal Cutlets
Elevate your dinner table with these irresistible Dairy-Free Breaded Veal Cutlets—perfectly golden and crisp without compromising on rich, savory flavor. This recipe transforms traditional breaded veal into a dairy-free delight by using unsweetened almond milk in the breading process, paired with panko breadcrumbs for an ultra-crunchy finish. Seasoned with a blend of garlic powder, onion powder, and black pepper, these tender cutlets are cooked to perfection in olive or avocado oil for a lighter, yet indulgent dish. Quick to prepare in just 40 minutes, this versatile main course is best served hot alongside fresh salads or roasted vegetables, making it an ideal meal for weeknight dinners or elegant gatherings. Plus, it’s a stellar option for those seeking dairy-free alternatives without sacrificing classic flavors.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 cup Flour
- 1 cup Unsweetened almond milk
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 0.25 cup Olive oil or avocado oil
Instructions
Start by pounding the veal cutlets to about 1/4-inch thickness using a meat mallet. This ensures even cooking.
Season both sides of the veal cutlets 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 almond milk and eggs until thoroughly combined; and in the third bowl, place the panko breadcrumbs.
Dredge each veal cutlet in the flour, shaking off the excess. Then dip it into the almond milk and egg mixture, allowing any excess to drip off. Finally, coat it evenly with the panko breadcrumbs and gently press them onto the cutlet to ensure they adhere well.
Heat olive oil or avocado oil in a large skillet over medium heat until shimmering.
Working in batches if necessary, carefully add the breaded veal cutlets to the skillet. Cook each side for about 3-4 minutes or until the cutlets are golden brown and the internal temperature reaches 145°F.
Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil.
Serve immediately for the best crispiness, alongside your favorite sides like roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 3448 mg | 150% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.1 g | ||
| Protein | 187.9 g | 376% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 622 mg | 48% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2018 mg | 43% | |
*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.
