Mushroom Schnitzel

Name: Mushroom Schnitzel
Ingredients: 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

9 ingredients

5 steps

Ingredients

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

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.