Mushroom Schnitzel


2 large eggs
3 tablespoons whole milk
1 cup gluten-free panko breadcrumbs
1 tablespoon dried Italian seasoning
1 teaspoon salt, plus extra for sprinkling
4 large portobello mushrooms, stems removed and tops carefully peeled, gills removed with a spoon
1½ cups olive oil or a mixture of canola and olive oil
1 tablespoon unsalted butter
1 lemon, cut into wedges


In a medium bowl that is wide enough to hold a portobello, whisk the eggs and milk.
In another medium bowl, mix the panko, Italian seasoning, and 1 teaspoon salt.
Dip a mushroom in the milk/egg bath to coat. Transfer to the panko mixture and coat thoroughly. Place each breaded mushroom on a clean, dry plate. Repeat with remaining mushrooms.
In a large skillet, heat the olive oil and butter over medium-high heat. When the butter is melted, add 2 mushrooms, gill-side up, to the skillet. Reduce heat to medium and pan fry until golden brown, pressing gently with a spatula to release some of the liquid and brown outer edges. Flip and brown on the other side.
Transfer to a platter lined with paper towels, turning to blot excess oil. Sprinkle with salt. Repeat with remaining mushrooms. Serve immediately with lemon wedges.


This elegant, crispy coated vegetarian recipe serves four as an appetizer and two as a main course. Great alone or delicious accompanied by any zesty sauce (Elizabeth’s garlic sauce, tahini sauce, yogurt sauces). Adapted from Molly O’Neill’s Recipe from The New York Times, published March 22, 1998.


4 Servings


Tuesday, March 4, 2014 - 9:06am


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