Dairy-Free Crispy Beef Cutlets
Savor the irresistible crunch of these **Dairy-Free Crispy Beef Cutlets**, a delightful twist on a classic comfort dish. Made with tender beef sirloin and seasoned to perfection with a vibrant blend of garlic powder, paprika, and onion powder, these cutlets are coated in golden Panko breadcrumbs for the ultimate crispy texture. Instead of traditional dairy, a simple egg wash combined with unsweetened almond milk keeps the recipe completely dairy-free while delivering a luscious coating. Shallow-fried to golden perfection in vegetable oil, these cutlets are a quick and satisfying addition to your dinner table, ready in just 40 minutes. Perfect for busy weeknights or casual gatherings, pair them with a fresh salad or your favorite dipping sauce for a crowd-pleasing meal that’s both comforting and allergen-friendly. Keywords: **dairy-free crispy beef cutlets, easy beef cutlets recipe, dairy-free dinner ideas, crispy fried beef**.
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Recipe Information
Ingredients
- 1 pound Beef sirloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 large Eggs
- 0.25 cup Unsweetened almond milk
- 1 cup All-purpose flour
- 1 cup Panko breadcrumbs
- 1 cup Vegetable oil
Instructions
Begin by cutting the beef sirloin into 1/2 inch thick cutlets. If the cutlets are too large, you can cut them into smaller, manageable pieces.
In a shallow dish, combine salt, black pepper, garlic powder, onion powder, and paprika. Mix them well.
Season the beef cutlets on both sides with the spice mixture, pressing it into the meat to ensure it adheres well.
In a small bowl, beat the eggs and add the unsweetened almond milk. Mix until fully combined.
Place the flour in a shallow dish or a plate.
Place the Panko breadcrumbs in a separate shallow dish.
Dredge each seasoned beef cutlet in the flour, shaking off any excess.
Dip the floured beef cutlet into the egg and almond milk mixture, allowing any excess to drip off.
Finally, coat the cutlet with Panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere fully. Repeat for all cutlets.
In a large skillet, heat the vegetable oil over medium-high heat. You'll know it's hot enough when a breadcrumb dropped into the oil sizzles.
Fry the breaded cutlets in batches, ensuring not to overcrowd the skillet. Cook each cutlet for 3-4 minutes on each side or until golden brown and crispy.
Once cooked, remove the cutlets from the oil and drain on a paper towel-lined plate to remove any excess oil.
Serve the crispy beef cutlets immediately while they're hot and crispy.
Nutrition Facts
Calories |
3711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.5 g | 372% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.5 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 327 mg | 25% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2100 mg | 45% | |
*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.
