Portobello mushroom schnitzels
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 22 G., saturated fats 3 G., proteins 14 G., carbohydrates 51 G., fiber 8 G., cholesterol 93 mg, sodium 772 mg, sugar 12 G.
Calories 450, total fat 22 G., saturated fats 3 G., proteins 14 G., carbohydrates 51 G., fiber 8 G., cholesterol 93 mg, sodium 772 mg, sugar 12 G.
These vegetarian schnitzels are made with portobello mushroom caps—the largest, most delicious, and most flavorful of the button mushroom family. Grill the caps first, then coat them in breadcrumbs and pan-fry them like schnitzels until golden and crispy. For a side dish, braise red cabbage in wine vinegar and serve with applesauce for dipping. You'll love this amazing combination of flavors in one bowl.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 medium portobello mushroom caps (about 0.7 kg)
- 3 tbsp vegetable oil + about 2 tbsp for frying
- Half a head of red cabbage
- 1 small onion
- 1.5 tsp. caraway seeds
- 1/4 cup red wine vinegar
- 0.5 cup chopped fresh parsley
- 2 large eggs
- 0.5 cups flour
- 1 cup breadcrumbs
- Applesauce, for serving
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Recipes with similar ingredients: portobello mushrooms, red cabbage, onions, caraway, wine vinegar, parsley, eggs, premium flour, breadcrumbs, applesauce
Cooking the dish according to the recipe:
- Preheat the oven to broil. Place the mushroom caps, hole-side up, on a baking sheet. Broil until the mushrooms release their juices, about 7 minutes. Turn the mushrooms over, brush the tops with 1 tablespoon of vegetable oil, and broil until lightly browned and the juices have evaporated, another 7-10 minutes. Let cool slightly.
- Meanwhile, thinly slice the cabbage and onion. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage, onion, cumin, and 1/2 teaspoon of salt and cook, stirring, until the cabbage is crisp-tender, about 7 minutes. Add the vinegar and 2 tablespoons of water and cook until the liquid has evaporated, another 7 minutes. Stir in the parsley and season with salt and pepper to taste.
- While the cabbage is cooking, heat about 1 cm of vegetable oil in a large, deep frying pan over medium-high heat. In a shallow bowl, lightly beat the eggs with 1/2 teaspoon of salt. Place the flour and breadcrumbs in separate shallow bowls. Press the mushrooms with paper towels to flatten them and absorb the liquid. Dredge the caps in flour, then dip them in egg and breadcrumbsFry in batches until golden brown and crispy, 1-2 minutes per side. Place on paper towels to drain excess oil and sprinkle with salt. Serve with cabbage and applesauce.
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