Dairy-Free Classic Breaded Cutlet
Introducing the Dairy-Free Classic Breaded Cutlet—an irresistible twist on a comfort-food favorite that’s perfect for those avoiding dairy. Whether you choose tender chicken breasts or hearty tofu slices, this recipe delivers golden, crispy perfection with every bite. The magic mix of paprika, dried Italian herbs, and garlic powder creates a flavorful breadcrumb coating, while unsweetened plant-based milk ensures a rich, creamy texture without any dairy. Quick and easy to prepare, with just 15 minutes of prep time, these cutlets are lightly pan-fried to a golden hue and finished in the oven for a crave-worthy crunch. Serve hot with a squeeze of fresh lemon for a zesty finish, and watch as this dish becomes a family favorite! Perfect for your next dinner, this dairy-free delight is versatile, crowd-pleasing, and ideal for anyone searching for a healthier take on the classic breaded cutlet. Keywords: dairy-free recipe, breaded cutlet, crispy tofu, crispy chicken, plant-based, family dinner, easy weeknight meal.
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Recipe Information
Ingredients
- 4 pieces Boneless chicken breasts or firm tofu slices
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 240 milliliters Unsweetened plant-based milk (such as almond, soy, or oat)
- 120 grams All-purpose flour
- 120 grams Breadcrumbs
- 0.5 teaspoon Paprika
- 1 teaspoon Dried Italian herbs
- 60 milliliters Vegetable oil
- 4 pieces Lemon wedges
Instructions
Preheat your oven to 200°C (400°F).
If using chicken, place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about 1/2 inch thick. If using tofu, slice into 1/2 inch thick pieces.
Season the chicken or tofu slices with salt, pepper, garlic powder, and onion powder on both sides.
Set up a breading station with three shallow dishes: in the first dish, add the flour; in the second dish, pour the plant-based milk; in the third dish, combine breadcrumbs, paprika, and Italian herbs.
Dip each piece of chicken or tofu first into the flour, shaking off excess, then into the plant-based milk, and finally coat it well with the breadcrumb mixture.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the breaded cutlets into the skillet and cook for 3-4 minutes on each side until golden brown and cooked through.
Transfer the cooked cutlets to a baking sheet and finish in the oven for 5 minutes to ensure they are cooked through while maintaining a crispy texture.
Remove from the oven and let the cutlets rest for a few minutes before serving.
Serve hot, garnished with lemon wedges for an extra touch of flavor.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4742 mg | 206% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 9.6 g | ||
| Protein | 155.3 g | 311% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 451 mg | 35% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1400 mg | 30% | |
*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.
