Dairy-Free Classic Chicken Schnitzel
Discover the perfect twist on tradition with this Dairy-Free Classic Chicken Schnitzel recipe, a crispy and golden delight that's free of dairy but full of flavor. Tender chicken breasts are pounded thin and seasoned to perfection before being coated in a three-step dredging process that creates an irresistible crunch. Unsweetened almond milk adds a creamy touch to the egg mixture while ensuring a dairy-free alternative, making this dish ideal for those with dietary restrictions. A dash of paprika in the breadcrumb layer brings subtle warmth, while cooking in vegetable oil guarantees a beautifully golden crust. Ready in just 35 minutes, this schnitzel is perfect for busy weeknights or casual gatherings. Served with zesty lemon wedges for a refreshing finish, it’s a crowd-pleasing classic reimagined for modern, mindful eaters.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 Eggs
- 0.25 cup Unsweetened almond milk
- 1 cup Bread crumbs
- 0.5 teaspoon Paprika
- 0.5 cup Vegetable oil
- 1 Lemon wedges
Instructions
Place chicken breasts between two sheets of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
Set up a dredging station with three shallow dishes. Place the flour in the first dish. In the second dish, whisk the eggs and almond milk together. In the third dish, combine bread crumbs and paprika.
Dredge each chicken breast in the flour, shaking off the excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat with the bread crumbs, pressing them to adhere well.
Heat vegetable oil in a large skillet over medium heat.
Once the oil is hot, carefully place chicken pieces in the skillet. Cook for 3-4 minutes on each side or until golden brown and cooked through. You may need to do this in batches to avoid crowding the pan.
Transfer the cooked chicken schnitzels to a plate lined with paper towels to drain any excess oil.
Serve warm with lemon wedges on the side.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.3 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 424 mg | 33% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1392 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.
