Best 2 Portobello Schnitzel Recipes

**Portobello Schnitzel: A Plant-Based Twist on a Classic**

Portobello schnitzel is a delicious and satisfying plant-based take on the classic schnitzel dish. Made with hearty portobello mushrooms, this schnitzel is crispy on the outside and tender and juicy on the inside. It's a great option for vegetarians and meat-eaters alike, and it can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad. This recipe provides step-by-step instructions for making portobello schnitzel, as well as three variations: a classic schnitzel, a Parmesan-crusted schnitzel, and a spicy schnitzel. With its versatility and ease of preparation, portobello schnitzel is a great addition to any home cook's repertoire.

Here are our top 2 tried and tested recipes!

PORTOBELLO MUSHROOM SCHNITZEL

Portobello Mushroom Schnitzel image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 medium portobello mushroom caps (about 1 1/2 pounds)
3 tablespoons vegetable oil, plus about 2 cups for frying
1/2 head red cabbage
1 small onion
1 1/2 teaspoons caraway seeds
Kosher salt
1/4 cup red wine vinegar
1/2 cup chopped fresh parsley
Freshly ground pepper
2 large eggs
1/2 cup all-purpose flour
1 cup breadcrumbs
Applesauce, for serving

Steps:

Preheat the broiler. Put the mushroom caps gill-side up on a baking sheet. Broil until they release their juices, about 7 minutes. Flip the mushrooms, brush the tops with 1 tablespoon vegetable oil and broil until lightly browned and the juices have cooked off, 7 to 10 more minutes. Let cool slightly.
Meanwhile, thinly slice the cabbage and onion. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage, onion, caraway seeds and ½ teaspoon salt and cook, stirring, until the cabbage is crisp-tender, about 7 minutes. Add the vinegar and 2 tablespoons water and cook until reduced, 7 more minutes. Stir in the parsley; season with salt and pepper.
While the cabbage cooks, heat about 1/2 inch of vegetable oil in a large deep skillet over medium-high heat. Lightly beat the eggs with 1/2 teaspoon salt in a shallow bowl. Put the flour and breadcrumbs in separate shallow bowls. Press the mushrooms with paper towels to flatten and absorb any liquid. Coat in the flour, then the egg, then the breadcrumbs. Fry in batches until browned and crisp, 1 to 2 minutes per side. Drain on paper towels and sprinkle with salt. Serve with the cabbage and applesauce.

PORTOBELLO SCHNITZEL

Portobello Schnitzel image

Provided by Molly O'Neill

Categories dinner, weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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 Facts : @context http, Calories 1017, UnsaturatedFat 75 grams, Carbohydrate 34 grams, Fat 95 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 17 grams, Sodium 562 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

To make the perfect schnitzel, start with high-quality portobello mushrooms. Look for mushrooms that are firm and have a deep, rich color.
Make sure to slice the mushrooms evenly so that they cook evenly. If the slices are too thick, they will not cook through properly. If they are too thin, they will become tough and chewy.
To prevent the schnitzel from sticking to the pan, make sure the pan is hot before adding the mushrooms. You can also use a non-stick cooking spray or a little bit of oil to grease the pan.
Cook the schnitzel over medium-high heat so that it gets a nice, crispy crust. Do not overcrowd the pan, or the schnitzel will not cook evenly.
When the schnitzel is golden brown and crispy on one side, flip it over and cook it on the other side until it is also golden brown and crispy.
Serve the schnitzel immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Portobello schnitzel is a delicious and easy-to-make vegetarian dish that is perfect for a weeknight meal. It is also a great way to use up leftover portobello mushrooms. With its crispy crust and tender, flavorful interior, portobello schnitzel is sure to be a hit with everyone at the table.