Dairy-Free Breaded Meat Cutlet
Crispy, golden, and completely dairy-free, these breaded meat cutlets are a delicious twist on the classic comfort food, perfect for those with dietary restrictions or simply seeking a lighter alternative. Whether you choose tender chicken breasts or juicy pork cutlets, each piece is seasoned to perfection with a savory blend of garlic powder, onion powder, and paprika, then breaded in crunchy panko breadcrumbs. The dairy-free coating features unsweetened almond milk, making it ideal for those avoiding dairy without sacrificing flavor or texture. Pan-fried until irresistibly crispy in olive oil, these cutlets are quick to prepare and finished in just 35 minutes, making them perfect for busy weeknights. Serve with a squeeze of fresh lemon for a zesty pop of flavor that pairs beautifully with the crunchy coating. Family-friendly and truly satisfying, these cutlets will earn a permanent spot in your recipe rotation.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces boneless chicken breasts or pork cutlets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 cup all-purpose flour
- 2 large eggs
- 0.25 cup unsweetened almond milk
- 1.5 cups panko breadcrumbs
- 1 teaspoon paprika
- 0.25 cup olive oil
- 4 pieces lemon wedges
Directions
Step 1
Place the chicken breasts or pork cutlets between two pieces of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
Step 2
Season both sides of the meat with salt, black pepper, garlic powder, and onion powder.
Step 3
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and almond milk until well combined. In the third bowl, mix the panko breadcrumbs with paprika.
Step 4
Dredge each piece of meat first in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat it with the panko mixture, pressing gently to adhere the breadcrumbs.
Step 5
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded cutlets, cooking them in batches if necessary to avoid overcrowding the pan.
Step 6
Fry the cutlets for about 4-5 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) for chicken and 145°F (63°C) for pork.
Step 7
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Step 8
Serve the dairy-free breaded meat cutlets with lemon wedges on the side for squeezing over the top just before eating.
Nutrition Facts
| Serving size | (796.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1855.7 |
| Total Fat 84.3g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 712mg | 0% |
| Sodium 3349.5mg | 0% |
| Total Carbohydrate 111.7g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 6.8g | |
| Protein 154.7g | 0% |
| Vitamin D 156.0IU | 0% |
| Calcium 264.8mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1365.0mg | 0% |
Source of Calories