Dairy-Free Classic Breaded Cutlet

Elevate your weeknight dinners with this irresistibly crispy and flavorful Dairy-Free Classic Breaded Cutlet! Whether you opt for tender chicken breasts or protein-packed tofu slices, this recipe delivers a satisfying crunch without relying on dairy products. The cutlets are seasoned with a perfect blend of garlic powder, onion powder, and Italian herbs, then coated in a golden breadcrumb crust for that classic comfort food texture. A quick pan-fry in vegetable oil followed by a short bake ensures a crisp, juicy finish that’s ready in just 35 minutes. Serve these versatile cutlets with fresh lemon wedges for a zesty punch, and pair with your favorite veggies or salads for an easy, crowd-pleasing meal. Perfect for dairy-free diets, it’s a wholesome, indulgent dish for any occasion!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Boneless chicken breasts or firm tofu slices
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 240 milliliters Unsweetened plant-based milk (such as almond, soy, or oat)
• 120 grams All-purpose flour
• 120 grams Breadcrumbs
• 0.5 teaspoon Paprika
• 1 teaspoon Dried Italian herbs
• 60 milliliters Vegetable oil
• 4 pieces Lemon wedges

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

If using chicken, place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until about 1/2 inch thick. If using tofu, slice into 1/2 inch thick pieces.

Step 3

Season the chicken or tofu slices with salt, pepper, garlic powder, and onion powder on both sides.

Step 4

Set up a breading station with three shallow dishes: in the first dish, add the flour; in the second dish, pour the plant-based milk; in the third dish, combine breadcrumbs, paprika, and Italian herbs.

Step 5

Dip each piece of chicken or tofu first into the flour, shaking off excess, then into the plant-based milk, and finally coat it well with the breadcrumb mixture.

Step 6

Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the breaded cutlets into the skillet and cook for 3-4 minutes on each side until golden brown and cooked through.

Step 7

Transfer the cooked cutlets to a baking sheet and finish in the oven for 5 minutes to ensure they are cooked through while maintaining a crispy texture.

Step 8

Remove from the oven and let the cutlets rest for a few minutes before serving.

Step 9

Serve hot, garnished with lemon wedges for an extra touch of flavor.

Nutrition Facts

Serving size	(983.8g)

Amount per serving	% Daily Value*
Calories	2076.2

Total Fat 77.8g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 34.1g
Cholesterol 340mg	0%
Sodium 4742.0mg	0%
Total Carbohydrate 192.6g	0%
Dietary Fiber 9.4g	0%
Total Sugars 9.6g
Protein 155.3g	0%

Vitamin D 153.4IU	0%
Calcium 450.7mg	0%
Iron 15.9mg	0%
Potassium 1400.4mg	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: 33.5%

Protein: 29.7%

Carbs: 36.8%