Portobello Schnitzel Recipe

Name: Portobello Schnitzel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 3 tablespoons milk; 1 1/2 cups bread crumbs; 4 large (6-inch) portobello mushrooms, stems removed; 1 1/2 cups olive oil, plus 1 tablespoon; 1/4 teaspoon kosher salt, plus more to taste; 3 tablespoons lemon juice; 2 tablespoons capers, coarsely chopped; 2 tablespoons unsalted butter; 2 tablespoons chopped parsley

Servings: persons

1
Whisk together the eggs and milk and pour into a large, shallow bowl.
2
Place the bread crumbs on a plate.
3
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.
4
Transfer the mushrooms to a clean platter.
5
In a medium skillet, add 1 1/2 cups olive oil and set over high heat.
6
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.
7
Drain on a rack or paper towels.
8
Sprinkle them with salt on both sides, transfer to a platter and keep warm.
9
Pour out the oil and return the pan to medium heat.
10
Add 1 tablespoon olive oil to the pan along with the lemon juice, capers and 1/4 teaspoon salt.
11
Cook, stirring, for 1 minute.
12
Whisk in the butter and parsley.
13
Pour the sauce over the mushrooms and serve.

952

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 3 tablespoons milk, 1 1/2 cups bread crumbs, 4 large (6-inch) portobello mushrooms, stems removed, and more.

Yes, Portobello 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.

That's it — enjoy your meal!

Portobello Schnitzel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions