PORTOBELLO SCHNITZEL
Provided by Molly O'Neill
Categories dinner, weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
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
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Lesedi Mametja
[email protected]I'm going to make this recipe for my next dinner party.
Rabindra Prasad Neupane
[email protected]This recipe looks amazing!
Beha Jihad
[email protected]I can't wait to try this recipe!
fish 123
[email protected]I made a few modifications to the recipe and it turned out great!
Jaydon Smith
[email protected]This recipe is a bit challenging, but it's definitely worth the effort.
Angel Loraine
[email protected]I'm so glad I found this recipe!
Vai Salman
[email protected]This is a great recipe for a special occasion.
my video
[email protected]I'm definitely going to be making this recipe again soon.
John Bosch
[email protected]I served the schnitzel with a side of roasted vegetables and it was a perfect meal.
Xavier Marine
[email protected]I would recommend using a good quality breadcrumb for the coating.
Robuil Hasan
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Prince Ahmed_
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this schnitzel.
Kristie Garcia
[email protected]I made this recipe for a dinner party and everyone loved it!
Kayla Baboolal
[email protected]This is a great recipe for a meatless meal.
Techer Nayasi
[email protected]Overall, I really enjoyed this recipe and would definitely make it again.
Themba Oganne
[email protected]I had some trouble getting the coating to stick to the mushrooms.
jasmine prince
[email protected]The schnitzel was a bit too oily for my taste, but the flavor was still great.
muhy uddin
[email protected]I was skeptical about making schnitzel with portobello mushrooms, but I was pleasantly surprised by how well it turned out.
Melvin Brantley
[email protected]This recipe is a keeper! The schnitzel was crispy and flavorful, and the mushroom filling was tender and moist.
256cityhunterpro dj
[email protected]Portobello schnitzel turned out amazing! The crispy coating and juicy mushroom made for a delicious and satisfying meal.