Dairy-Free Wienerschnitzel
Discover the perfect blend of tradition and dietary innovation with this Dairy-Free Wienerschnitzel recipe! A beloved Austrian classic is reimagined for those seeking dairy-free options, featuring tender veal or chicken cutlets coated in a crispy, golden breadcrumb crust. Unsweetened plant-based milk takes center stage in the batter, ensuring a creamy yet dairy-free finish, while neutral frying oil guarantees beautifully crisp results. Ready in just 30 minutes, this recipe is as quick as it is satisfying, ideal for dinner parties or weeknight meals. Serve with fresh lemon wedges and parsley for a burst of brightness and flavor—your guests won’t even miss the dairy! Perfect keywords: dairy-free Wienerschnitzel, plant-based milk, crispy breadcrumb cutlets, easy Austrian schnitzel, dairy-free dinner recipes.
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Recipe Information
Ingredients
- 4 pieces Veal or chicken cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Unsweetened plant-based milk (e.g., almond, soy, or oat)
- 2 cups Breadcrumbs
- 2 cups Neutral oil (e.g., vegetable or sunflower oil), for frying
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the veal or chicken cutlets between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
Season both sides of the meat with salt and ground black pepper.
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 eggs and plant-based milk. In the third bowl, place the breadcrumbs.
Dredge each cutlet in the flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it’s fully coated. Finally, press it into the breadcrumbs, ensuring an even coating on both sides. Repeat for all cutlets.
Preheat a large skillet over medium-high heat and pour in enough oil to create a 1/4-inch layer for frying. Heat the oil to approximately 350°F (175°C).
Carefully place the breaded cutlets into the hot oil, cooking for about 2-3 minutes on each side, until golden brown and cooked through. Do this in batches if necessary to avoid overcrowding the skillet.
Transfer the cooked schnitzels to a plate lined with paper towels to drain excess oil.
Serve immediately with lemon wedges for squeezing over the top and a sprinkle of fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
6167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 527.7 g | 677% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 6147 mg | 267% | |
| Total Carbohydrate | 260.5 g | 95% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 16.3 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 269 mg | 21% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1644 mg | 35% | |
*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.
