Dairy-Free Schweineschnitzel
Experience the traditional taste of Schweineschnitzel with a modern twist in this Dairy-Free Schweineschnitzel recipe! Perfectly tenderized pork cutlets are coated in seasoned flour, a dairy-free egg wash made with plant-based milk, and crispy paprika-spiced breadcrumbs, then pan-fried to golden perfection. This recipe offers all the classic flavors and textures you love, without any dairy, making it ideal for those with dietary restrictions or seeking a lighter option. Ready in just 35 minutes, this schnitzel pairs beautifully with lemon wedges for a zesty finish and is a guaranteed crowd-pleaser. Whether served with a side of potatoes, salad, or your favorite vegetable medley, this dairy-free German-inspired dish will quickly become a favorite in your repertoire.
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Recipe Information
Ingredients
- 4 pieces pork cutlets
- 0.5 cups all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 2 eggs
- 2 tablespoons plant-based milk
- 1 cup breadcrumbs
- 1 teaspoon paprika
- 0.5 cups vegetable oil
- 4 pieces lemon wedges
Instructions
1. Prepare the pork cutlets by pounding them with a meat tenderizer until they are about 1/4 inch thick. This ensures they cook evenly and remain tender.
2. In a shallow dish, mix the all-purpose flour with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
3. In a separate shallow bowl, beat the eggs and mix in the plant-based milk to create an egg wash.
4. In a third shallow dish, combine the breadcrumbs with the remaining 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and the paprika.
5. Dredge each pork cutlet in the flour mixture, ensuring both sides are lightly coated. Shake off the excess.
6. Dip the floured pork cutlet into the egg wash, allowing any excess to drip off.
7. Finally, press the cutlets into the breadcrumb mixture, making sure both sides are well-coated and pat down to adhere the crumbs.
8. Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 0.25 inches deep.
9. Once the oil is hot, carefully place the breaded pork cutlets into the pan. Cook for 3-4 minutes on each side, or until golden brown and fully cooked. Adjust the heat as necessary to prevent burning.
10. Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil.
11. Serve immediately with lemon wedges on the side for squeezing over the schnitzel. Enjoy!
Nutrition Facts
Calories |
2799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.9 g | 242% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 5659 mg | 246% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 8.9 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 280 mg | 22% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1928 mg | 41% | |
*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.
