Dairy-Free Crumbed Beef Schnitzel
Craving a crispy, golden schnitzel without the dairy? This Dairy-Free Crumbed Beef Schnitzel recipe is the perfect solution! Tender beef is pounded thin, seasoned to perfection, and coated in a crunchy panko breadcrumb crust infused with a hint of smoky paprika. A simple egg wash made with unsweetened almond milk ensures every layer adheres flawlessly, creating a satisfying bite that’s both flavorful and lactose-free. Quick to prepare in just 30 minutes, this schnitzel is pan-fried to achieve that irresistible, golden crunch while staying juicy on the inside. Serve with fresh lemon wedges for a zesty finish, and pair it with a crisp salad or roasted veggies for a wholesome, family-friendly meal. Perfect for those seeking dairy-free comfort food that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 4 slices beef schnitzel
- 0.5 cup plain flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 large eggs
- 0.25 cup unsweetened almond milk
- 1.5 cups panko breadcrumbs
- 0.5 teaspoon smoked paprika
- 0.5 cup olive oil
- 4 pieces lemon wedges
Instructions
Place the beef schnitzel slices between two pieces of plastic wrap. Using a meat mallet, pound the beef until it is about 1/4 inch thick.
In a shallow dish, combine the flour, salt, black pepper, garlic powder, and onion powder. Mix well.
In a separate bowl, beat the eggs with the unsweetened almond milk until well combined to make an egg wash.
In another shallow dish, combine the panko breadcrumbs and smoked paprika, mixing thoroughly.
Dredge each slice of beef in the seasoned flour, ensuring a light, even coat.
Next, dip the floured beef slices into the egg wash, allowing any excess to drip off.
Finally, coat the beef slices in the panko mixture, pressing the breadcrumbs onto the meat for a solid crust.
Heat the olive oil in a large frying pan over medium-high heat.
Once the oil is hot, add the schnitzels to the pan, cooking in batches if necessary to avoid overcrowding.
Fry the schnitzels for about 3-4 minutes on each side, or until they are golden brown and cooked through.
Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil.
Serve hot with lemon wedges on the side for squeezing over the schnitzels just before eating.
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 4652 mg | 202% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 22.0 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 390 mg | 30% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1446 mg | 31% | |
*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.
