Portobello Schnitzel
Ingredients
- 2 eggs ⓘ
- 3 tablespoons milk ⓘ
- 1 1/2 cups bread crumbs
- 4 large (6-inch) portobello mushrooms, stems removed ⓘ
- 1 1/2 cups olive oil, plus 1 tablespoon ⓘ
- 1/4 teaspoon kosher salt, plus more to taste ⓘ
- 3 tablespoons lemon juice ⓘ
- 2 tablespoons capers, coarsely chopped ⓘ
- 2 tablespoons unsalted butter ⓘ
- 2 tablespoons chopped parsley ⓘ
Instructions
- Whisk together the eggs and milk and pour into a large, shallow bowl.
- Place the bread crumbs on a plate.
- One at a time, dip the mushrooms into the egg mixture, making sure that they are thoroughly coated, and dredge the mushrooms in the bread crumbs until they are completely covered.
- Transfer the mushrooms to a clean platter.
- In a medium skillet, add 1 1/2 cups olive oil and set over high heat.
- When the oil is very hot, fry the mushrooms one at a time until golden, 3 to 4 minutes a side, lowering the heat if they cook too quickly.
- Drain on a rack or paper towels.
- Sprinkle them with salt on both sides, transfer to a platter and keep warm.
- Pour out the oil and return the pan to medium heat.
- Add 1 tablespoon olive oil to the pan along with the lemon juice, capers and 1/4 teaspoon salt.
- Cook, stirring, for 1 minute.
- Whisk in the butter and parsley.
- Pour the sauce over the mushrooms and serve.
Nutrition & Diet Analysis (per serving)
784
kcal
39% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).