Dairy-Free Breaded Chicken Cutlet
Crispy, golden perfection meets a dairy-free twist with this Dairy-Free Breaded Chicken Cutlet recipe. Perfect for anyone avoiding dairy without sacrificing flavor or texture, this dish features tender chicken breasts pounded to an even thickness, coated in a flavorful blend of spices, and dipped in almond milk for a luscious, crisp panko crust. Pan-fried to perfection, these cutlets boast a satisfying crunch while remaining juicy on the inside. Quick and easy to prepare in just 35 minutes, this recipe pairs beautifully with fresh lemon wedges or your favorite sides for a family-friendly meal. Whether it's a weeknight dinner or a casual gathering, this dairy-free comfort food will be sure to impress!
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Ingredients
- 4 Chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 2 Large eggs
- 0.5 cup Unsweetened almond milk
- 2 cups Panko breadcrumbs
- 0.25 cup Vegetable oil
- 4 Lemon wedges
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them out to about 1/2 inch thickness.
Step 2
In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and paprika.
Step 3
In another shallow dish, beat the eggs and almond milk together until well combined.
Step 4
In a third shallow dish, place the panko breadcrumbs.
Step 5
Dredge each chicken breast in the flour mixture, shaking off any excess.
Step 6
Dip each floured chicken breast into the egg and almond milk mixture, ensuring it is completely coated.
Step 7
Finally, press the chicken breasts into the panko breadcrumbs, ensuring they are fully coated.
Step 8
In a large skillet, heat the vegetable oil over medium heat.
Step 9
Once the oil is hot, add the breaded chicken cutlets to the pan. Cook for about 6-7 minutes on each side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Step 10
Transfer the cooked chicken cutlets to a paper towel-lined plate to drain excess oil.
Step 11
Serve immediately with lemon wedges on the side.
Nutrition Facts
| Serving size | (1239.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2603.9 |
| Total Fat 93.6g | 0% |
| Saturated Fat 17.7g | 0% |
| Polyunsaturated Fat 33.9g | |
| Cholesterol 944.0mg | 0% |
| Sodium 3766.6mg | 0% |
| Total Carbohydrate 180.2g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 8.2g | |
| Protein 254.1g | 0% |
| Vitamin D 123.9IU | 0% |
| Calcium 411.2mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 424.2mg | 0% |
Source of Calories