PORTOBELLO MUSHROOM SCHNITZEL
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
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Godwin Ifeanyi
[email protected]5 stars! This recipe is a keeper. I'll definitely be making it again and again.
Syed M Ahmad Shah
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this recipe. The mushrooms were crispy and flavorful, and the sauce was delicious.
Lindelwa Nqayi
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the crispy mushrooms and the flavorful sauce.
Sujal M Tmg
[email protected]This recipe is easy to follow and the results are delicious. I would definitely recommend it to anyone looking for a tasty vegetarian meal.
sebastian smith
[email protected]I've made this recipe several times and it's always a hit. It's a great way to enjoy portobello mushrooms.
Abdullah Sayyam
[email protected]This recipe is a great way to get your kids to eat mushrooms. My kids loved the crispy breadcrumb coating and the flavorful sauce.
Emmanuel Dunya
[email protected]I'm not a vegetarian, but I really enjoyed this Portobello Mushroom Schnitzel. It was a great change of pace from traditional meat schnitzel.
Jindu Gee
[email protected]This recipe is easy to make and the results are impressive. I would definitely recommend it to anyone looking for a delicious and healthy vegetarian meal.
Sagardiwana Official
[email protected]I made this recipe for a dinner party and everyone loved it. The schnitzel was crispy and flavorful, and the sauce was the perfect complement.
James Marcus
[email protected]This recipe is a great way to use up leftover portobello mushrooms. I added some extra herbs and spices to the breadcrumb coating for a little extra flavor.
Over gamerz
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. The mushrooms were delicious and the breadcrumb coating was perfect.
Hamzah
[email protected]The Portobello Mushroom Schnitzel turned out great! It was crispy and flavorful, and the sauce was delicious.
ibrahim ahmad
[email protected]5 stars! This recipe is a keeper. I'll definitely be making it again.
Mayoya Abdelrahman
[email protected]This recipe is easy to follow and the results are amazing. I especially love the crispy breadcrumb coating.
Sultan ali khan Pandrani
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The schnitzel is a great alternative to traditional meat schnitzel and is just as delicious.
Martins Asuquo
[email protected]Portobello Mushroom Schnitzel was a hit! The mushrooms were crispy on the outside and tender on the inside, and the breadcrumb coating was flavorful and well-seasoned.