Dairy-Free Classic Veal Schnitzel
Experience the perfect crunch with this *Dairy-Free Classic Veal Schnitzel*—a delightful twist on the traditional German favorite! This recipe elevates the beloved schnitzel by swapping dairy for unsweetened soy milk, making it a fantastic option for those seeking lactose-free comfort food without compromising on flavor. Featuring tenderized veal cutlets coated in a seasoned blend of flour, garlic powder, onion powder, and crispy breadcrumbs, each bite is irresistibly golden and juicy. Fried to perfection in vegetable oil, these schnitzels come together in just 35 minutes, making them ideal for quick yet impressive dinners. Served with zesty lemon wedges, this dairy-free version of a beloved classic promises a fresh, vibrant finish that will satisfy both dietary needs and taste buds. Perfect for anyone searching for dairy-free entrees, easy schnitzel recipes, or hearty crowd-pleasers!
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 100 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 large Eggs
- 60 milliliters Unsweetened soy milk
- 200 grams Breadcrumbs
- 200 milliliters Vegetable oil
- 4 pieces Lemon wedges
Instructions
Place each veal cutlet between two pieces of plastic wrap. Using a meat mallet, pound the cutlets to about 1/4 inch thickness.
In a shallow dish, combine the flour, salt, black pepper, garlic powder, and onion powder. Mix well to evenly distribute the spices.
In another shallow dish, whisk the eggs with the unsweetened soy milk until well combined.
Place the breadcrumbs in a third shallow dish.
Dredge each veal cutlet in the seasoned flour, shaking off the excess, then dip it into the egg mixture, making sure it's fully coated. Finally, press the cutlet into the breadcrumbs, ensuring an even coat on all sides.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
Once the oil is hot, carefully place the veal cutlets in the skillet, frying them in batches to avoid overcrowding. Cook each cutlet for 3-4 minutes on each side or until golden brown and cooked through.
Transfer the cooked schnitzels to a plate lined with paper towels to absorb any excess oil.
Serve the veal schnitzels hot, accompanied by lemon wedges for squeezing over the top for added freshness.
Nutrition Facts
Calories |
3879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.9 g | 308% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 113.6 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 6200 mg | 270% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 15.8 g | ||
| Protein | 213.8 g | 428% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 370 mg | 28% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2076 mg | 44% | |
*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.
