Dairy-Free Classic Veal Schnitzel
Crispy, golden perfection meets a dairy-free twist in this Dairy-Free Classic Veal Schnitzel recipe. Tender veal cutlets are pounded thin and coated with a flavorful blend of seasoned flour, dairy-free egg wash, and breadcrumbs, creating a irresistibly crunchy crust. The use of unsweetened soy milk ensures a creamy consistency without the dairy, making this dish perfect for lactose-intolerant diners or those following a dairy-free diet. Pan-fried to a beautiful golden brown, these schnitzels are ready in just 35 minutes, making them a quick yet impressive main course. Served with a squeeze of fresh lemon, they deliver a satisfying combination of hearty flavor and zesty brightness. Perfect for weeknight dinners or special occasions, this dairy-free adaptation of the traditional schnitzel is sure to delight.
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Ingredients
- 4 pieces Veal cutlets
- 100 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 large Eggs
- 60 milliliters Unsweetened soy milk
- 200 grams Breadcrumbs
- 200 milliliters Vegetable oil
- 4 pieces Lemon wedges
Directions
Step 1
Place each veal cutlet between two pieces of plastic wrap. Using a meat mallet, pound the cutlets to about 1/4 inch thickness.
Step 2
In a shallow dish, combine the flour, salt, black pepper, garlic powder, and onion powder. Mix well to evenly distribute the spices.
Step 3
In another shallow dish, whisk the eggs with the unsweetened soy milk until well combined.
Step 4
Place the breadcrumbs in a third shallow dish.
Step 5
Dredge each veal cutlet in the seasoned flour, shaking off the excess, then dip it into the egg mixture, making sure it's fully coated. Finally, press the cutlet into the breadcrumbs, ensuring an even coat on all sides.
Step 6
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
Step 7
Once the oil is hot, carefully place the veal cutlets in the skillet, frying them in batches to avoid overcrowding. Cook each cutlet for 3-4 minutes on each side or until golden brown and cooked through.
Step 8
Transfer the cooked schnitzels to a plate lined with paper towels to absorb any excess oil.
Step 9
Serve the veal schnitzels hot, accompanied by lemon wedges for squeezing over the top for added freshness.
Nutrition Facts
| Serving size | (1144.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3878.8 |
| Total Fat 239.9g | 0% |
| Saturated Fat 46.8g | 0% |
| Polyunsaturated Fat 113.6g | |
| Cholesterol 999.5mg | 0% |
| Sodium 6200.2mg | 0% |
| Total Carbohydrate 239.9g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 15.8g | |
| Protein 213.8g | 0% |
| Vitamin D 112.3IU | 0% |
| Calcium 370.2mg | 0% |
| Iron 23.3mg | 0% |
| Potassium 2076.3mg | 0% |
Source of Calories