Mushroom Schnitzel

FOODISTA
9Ingredients
30Minutes
810Calories

Ingredients

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

    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.
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    NutritionView More

    810Calories
    Sodium27% DV640mg
    Fat134% DV87g
    Protein12% DV6g
    Carbs3% DV8g
    Fiber12% DV3g
    Calories810Calories from Fat780
    % DAILY VALUE
    Total Fat87g134%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol115mg38%
    Sodium640mg27%
    Potassium410mg12%
    Protein6g12%
    Calories from Fat780
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber3g12%
    Sugars3g6%
    Vitamin A6%
    Vitamin C35%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.