Mushroom Schnitzel – a delicious recipe with eggs, milk, breadcrumbs, salt, portobello mushrooms, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a medium bowl that is wide enough to hold a portobello, whisk the eggs and milk.
2
In another medium bowl, mix the panko, Italian seasoning, and 1 teaspoon salt.
3
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.
4
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.
5
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.
1017
kcal
Calories
99
g
Fat
23
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large eggs, 3 tablespoons whole milk, 1 cup gluten free panko breadcrumbs, 1 tablespoon italian seasoning dried, and more.
Yes, Mushroom Schnitzel falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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