Dairy-Free Breaded Cutlets

Crispy, golden, and completely dairy-free, these Dairy-Free Breaded Cutlets are a versatile and flavorful addition to your meal rotation. Perfect for both chicken lovers and vegans, this recipe offers an easy swap with tofu for a plant-based option. The secret lies in a quick homemade dairy-free "buttermilk" made from almond milk and apple cider vinegar, which ensures each cutlet remains tender on the inside while coated in a crunchy layer of seasoned panko breadcrumbs. With a simple stovetop frying technique, these cutlets come together in just 35 minutes, making them an ideal weeknight dinner. Serve them hot with a squeeze of fresh lemon or your favorite dipping sauce for an unforgettable treat. Whether you're craving comfort food or hosting guests with special dietary needs, these cutlets are sure to impress.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces boneless chicken breasts (or tofu for vegan option)
• 1 cup all-purpose flour (or gluten-free flour, if needed)
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 2 cups panko breadcrumbs (ensure they are dairy-free)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 0.5 cup olive oil or coconut oil for frying

Directions

Step 1

Preheat the oven to 200°F (95°C) to keep the cooked cutlets warm while you finish frying.

Step 2

In a small bowl, combine the almond milk and apple cider vinegar to create a 'buttermilk' substitute. Set aside for 5 minutes.

Step 3

Prepare three separate bowls: one with the flour, one with the 'buttermilk' mixture, and one with the panko breadcrumbs mixed with garlic powder, paprika, salt, and black pepper.

Step 4

If using chicken breasts, pound them to an even thickness of about 1/2 inch. For tofu, slice the tofu into 1/2-inch-thick slabs.

Step 5

Heat the olive oil in a large skillet over medium-high heat.

Step 6

Dip each cutlet into the flour, shaking off any excess. Next, dip into the 'buttermilk' mixture, allowing any excess to drip off. Finally, coat with the breadcrumb mixture, pressing the breadcrumbs onto the cutlet to adhere.

Step 7

Carefully place the coated cutlets into the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Ensure internal temperature of chicken reaches 165°F (75°C).

Step 8

Transfer each cooked cutlet to a baking sheet and keep warm in the oven while finishing the remaining batches.

Step 9

Serve the cutlets hot, garnished with fresh herbs or lemon wedges if desired.

Nutrition Facts

Serving size	(1141.9g)

Amount per serving	% Daily Value*
Calories	3119.7

Total Fat 141.5g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 340mg	0%
Sodium 5509.2mg	0%
Total Carbohydrate 281.0g	0%
Dietary Fiber 13.2g	0%
Total Sugars 8.7g
Protein 163.9g	0%

Vitamin D 107.8IU	0%
Calcium 578.2mg	0%
Iron 14.0mg	0%
Potassium 1564.2mg	0%

*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.

Source of Calories

Fat: 41.7%

Protein: 21.5%

Carbs: 36.8%