Dairy-Free Wienerschnitzel
Experience a lighter twist on a classic favorite with this Dairy-Free Wienerschnitzel recipe, perfect for those looking to enjoy the iconic Austrian dish without dairy. Thinly pounded veal or chicken cutlets are coated in a golden, crispy breadcrumb crust, using unsweetened plant-based milk as a substitute for traditional dairy. Quick to prepare and fry, this dish delivers all the flavor and crunch you crave in under 30 minutes. Serve your beautifully golden cutlets with a bright squeeze of lemon and a garnish of fresh parsley for a meal that's both elegant and allergen-friendly. Whether you're catering to dietary needs or simply exploring new culinary twists, this dairy-free version of the beloved schnitzel is sure to impress.
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Ingredients
- 4 pieces Veal or chicken cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Unsweetened plant-based milk (e.g., almond, soy, or oat)
- 2 cups Breadcrumbs
- 2 cups Neutral oil (e.g., vegetable or sunflower oil), for frying
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (optional, for garnish)
Directions
Step 1
Place the veal or chicken cutlets between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
Step 2
Season both sides of the meat with salt and ground black pepper.
Step 3
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and plant-based milk. In the third bowl, place the breadcrumbs.
Step 4
Dredge each cutlet in the flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it’s fully coated. Finally, press it into the breadcrumbs, ensuring an even coating on both sides. Repeat for all cutlets.
Step 5
Preheat a large skillet over medium-high heat and pour in enough oil to create a 1/4-inch layer for frying. Heat the oil to approximately 350°F (175°C).
Step 6
Carefully place the breaded cutlets into the hot oil, cooking for about 2-3 minutes on each side, until golden brown and cooked through. Do this in batches if necessary to avoid overcrowding the skillet.
Step 7
Transfer the cooked schnitzels to a plate lined with paper towels to drain excess oil.
Step 8
Serve immediately with lemon wedges for squeezing over the top and a sprinkle of fresh parsley if desired. Enjoy!
Nutrition Facts
| Serving size | (1374.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6166.6 |
| Total Fat 527.7g | 0% |
| Saturated Fat 51.4g | 0% |
| Cholesterol 652mg | 0% |
| Sodium 6147.1mg | 0% |
| Total Carbohydrate 260.5g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 16.3g | |
| Protein 151.3g | 0% |
| Vitamin D 94.5IU | 0% |
| Calcium 268.9mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 1644.3mg | 0% |
Source of Calories