Dairy-Free Wiener Schnitzel
Crispy, golden, and utterly satisfying, this Dairy-Free Wiener Schnitzel is a modern twist on the classic Austrian dish, perfect for those avoiding dairy without sacrificing flavor. Featuring tender veal cutlets (or chicken breasts) coated in a dairy-free breadcrumb crust, this recipe uses plant-based milk and simple pantry ingredients to create a rich and delectable texture. The cutlets are fried to perfection in neutral cooking oil, resulting in a crunchy exterior and juicy interior that's irresistible. With just 20 minutes of prep and 15 minutes of cooking time, this dish is quick, easy, and perfect for weeknight dinners or special occasions. Serve with fresh lemon wedges for a zesty finish and garnish with parsley for a vibrant touch! Perfect for dairy-free and optionally gluten-free diets, this schnitzel will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 4 pieces Boneless veal cutlets (or chicken breast, pounded thin)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour (or gluten-free flour for a gluten-free option)
- 2 large Eggs
- 0.25 cup Unsweetened plant-based milk (e.g., almond, soy, or oat milk)
- 1 cup Dairy-free breadcrumbs (make sure they are plain or seasoned with no dairy ingredients)
- 0.5 cup Neutral cooking oil (e.g., vegetable, sunflower, or avocado oil)
- 4 pieces Lemon wedges (for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place each veal cutlet (or chicken breast) between two sheets of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin until about 1/4 inch thick.
Season both sides of the cutlets with salt and ground black pepper.
Set up a breading station with three shallow dishes: one with the all-purpose flour, one with the eggs whisked together with the unsweetened plant-based milk, and one with the dairy-free breadcrumbs.
Dredge each cutlet in the flour, coating both sides and shaking off any excess.
Dip the cutlet into the egg mixture, ensuring the entire surface is coated.
Finally, press the cutlet firmly into the breadcrumbs, making sure it is completely covered. Gently shake off any loose crumbs and set aside. Repeat for all cutlets.
In a large skillet, heat the neutral cooking oil over medium-high heat until shimmering. To test if it's ready, drop a small breadcrumb into the oil—it should sizzle immediately.
Carefully place one or two cutlets in the skillet (do not overcrowd) and fry for 2 to 3 minutes on each side, or until golden brown and cooked through.
Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil. Repeat with the remaining cutlets.
Serve the schnitzels immediately with lemon wedges on the side for squeezing over the top. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 3584 mg | 156% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.5 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 298 mg | 23% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1902 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.
