Dairy-Free Breaded Veal Cutlet
Crisp, golden, and utterly satisfying, this Dairy-Free Breaded Veal Cutlet recipe delivers all the rich flavors of a classic comfort dish without any dairy. Perfectly tender veal cutlets are seasoned with a blend of garlic powder, salt, and black pepper before being coated in a light, dairy-free breading made with unsweetened almond milk and panko breadcrumbs. Each cutlet is pan-fried to golden perfection in heart-healthy olive oil, resulting in a crisp crust that locks in the juiciness of the veal. Quick and easy to prepare in just 30 minutes, this recipe is a fantastic option for dinner parties or weeknight meals alike, especially for those with dietary restrictions. Serve these crispy veal cutlets with a squeeze of fresh lemon juice for a bright, zesty finish that perfectly complements their savory crunch.
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Ingredients
- 4 pieces Veal cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.25 cup Unsweetened almond milk
- 1.5 cups Panko breadcrumbs
- 0.25 cup Olive oil
- 4 pieces Lemon wedges
Directions
Step 1
Begin by seasoning both sides of the veal cutlets with salt, ground black pepper, and garlic powder.
Step 2
Prepare three shallow dishes for the breading process. In the first dish, place the all-purpose flour.
Step 3
In the second dish, whisk together the eggs and unsweetened almond milk until well combined.
Step 4
In the third dish, add the panko breadcrumbs.
Step 5
Dredge each veal cutlet in the flour, shaking off any excess. Then, dip it in the egg mixture, ensuring it's completely coated before allowing any excess to drip off.
Step 6
Finally, press the veal cutlet into the panko breadcrumbs. Ensure the cutlet is evenly coated on both sides by pressing down gently.
Step 7
Heat the olive oil in a large skillet over medium-high heat.
Step 8
Once the oil is hot, carefully add the breaded veal cutlets to the skillet. Cook for approximately 3-4 minutes on each side or until golden brown and cooked through.
Step 9
Remove the cooked cutlets from the skillet and transfer them to a plate lined with paper towels to drain any excess oil.
Step 10
Serve immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
| Serving size | (844.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2216.8 |
| Total Fat 110.5g | 0% |
| Saturated Fat 27.9g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 999.5mg | 0% |
| Sodium 3508.4mg | 0% |
| Total Carbohydrate 109.5g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 6.5g | |
| Protein 190.3g | 0% |
| Vitamin D 104.0IU | 0% |
| Calcium 317.4mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 1968.1mg | 0% |
Source of Calories