Dairy-Free Putenschnitzel
Discover the ultimate dairy-free twist on a classic German favorite with this Dairy-Free Putenschnitzel recipe! Perfectly tender turkey breast cutlets are seasoned and coated in a crisp, golden breadcrumb crust enhanced with paprika, delivering irresistible flavor and crunch without the need for dairy. With the clever use of unsweetened almond milk in the egg mixture, this dish caters to lactose-intolerant and dairy-free diets without compromising on taste or texture. Cooked to perfection in olive oil and served with fresh lemon wedges for a zesty finish, this simple yet satisfying schnitzel pairs beautifully with a crisp salad, roasted vegetables, or mashed potatoes. Ready in just 35 minutes, it’s the perfect quick dinner option for busy weeknights or a crowd-pleasing centerpiece for family gatherings.
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Recipe Information
Ingredients
- 4 pieces Turkey breast cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 cup All-purpose flour
- 1 cup Unsweetened almond milk
- 2 Eggs
- 2 cups Breadcrumbs
- 1 teaspoon Paprika
- 0.5 cup Olive oil
- 4 pieces Lemon wedges
Instructions
Begin by placing each turkey breast cutlet between two sheets of plastic wrap. Using a meat mallet, gently pound each cutlet to about 1/4-inch thickness.
Season both sides of the turkey cutlets with salt, black pepper, and garlic powder.
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the unsweetened almond milk and eggs until well combined. In the third bowl, mix the breadcrumbs and paprika.
Dredge each turkey cutlet in the flour, ensuring it is fully coated, and shake off any excess.
Next, dip the floured cutlet into the almond milk and egg mixture, allowing any excess to drip off.
Finally, press the cutlet into the breadcrumbs, pressing down to ensure a good coating of crumbs all over.
In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the breaded cutlets to the skillet.
Cook the cutlets for about 4-5 minutes on each side or until golden brown and crispy.
Once cooked through, transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
Serve the Dairy-Free Putenschnitzel immediately with lemon wedges on the side.
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 6239 mg | 271% | |
| Total Carbohydrate | 264.0 g | 96% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 16.6 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 660 mg | 51% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 1858 mg | 40% | |
*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.
