Dairy-Free Wiener Schnitzel
Discover the crispy, golden perfection of Dairy-Free Wiener Schnitzel, a mouthwatering twist on the classic Austrian favorite that's completely free of dairy. This recipe features tender veal cutlets—or chicken for a versatile option—coated in a crunchy layer of dairy-free breadcrumbs, ensuring a satisfying crunch with every bite. A quick and easy breading process uses plant-based milk for a creamy yet lactose-free finish, making this dish ideal for those with dietary restrictions. Pan-fried to golden perfection in neutral oil, this schnitzel is best served fresh with a squeeze of zesty lemon and a sprinkle of fresh parsley. Perfect for weeknight dinners or weekend feasts, this dairy-free masterpiece pairs beautifully with sides like roasted potatoes or a crisp salad. Whether you're seeking allergen-friendly comfort food or simply a new take on tradition, this Dairy-Free Wiener Schnitzel is sure to impress.
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Ingredients
- 4 pieces Boneless veal cutlets (or chicken breast, pounded thin)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All-purpose flour (or gluten-free flour for a gluten-free option)
- 2 large Eggs
- 0.25 cup Unsweetened plant-based milk (e.g., almond, soy, or oat milk)
- 1 cup Dairy-free breadcrumbs (make sure they are plain or seasoned with no dairy ingredients)
- 0.5 cup Neutral cooking oil (e.g., vegetable, sunflower, or avocado oil)
- 4 pieces Lemon wedges (for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Directions
Step 1
Place each veal cutlet (or chicken breast) between two sheets of plastic wrap or parchment paper and pound them with a meat mallet or rolling pin until about 1/4 inch thick.
Step 2
Season both sides of the cutlets with salt and ground black pepper.
Step 3
Set up a breading station with three shallow dishes: one with the all-purpose flour, one with the eggs whisked together with the unsweetened plant-based milk, and one with the dairy-free breadcrumbs.
Step 4
Dredge each cutlet in the flour, coating both sides and shaking off any excess.
Step 5
Dip the cutlet into the egg mixture, ensuring the entire surface is coated.
Step 6
Finally, press the cutlet firmly into the breadcrumbs, making sure it is completely covered. Gently shake off any loose crumbs and set aside. Repeat for all cutlets.
Step 7
In a large skillet, heat the neutral cooking oil over medium-high heat until shimmering. To test if it's ready, drop a small breadcrumb into the oil—it should sizzle immediately.
Step 8
Carefully place one or two cutlets in the skillet (do not overcrowd) and fry for 2 to 3 minutes on each side, or until golden brown and cooked through.
Step 9
Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil. Repeat with the remaining cutlets.
Step 10
Serve the schnitzels immediately with lemon wedges on the side for squeezing over the top. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
| Serving size | (929.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2542.5 |
| Total Fat 167.3g | 0% |
| Saturated Fat 32.9g | 0% |
| Cholesterol 712mg | 0% |
| Sodium 3583.7mg | 0% |
| Total Carbohydrate 135.5g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 7.5g | |
| Protein 128.0g | 0% |
| Vitamin D 107IU | 0% |
| Calcium 297.8mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 1901.9mg | 0% |
Source of Calories