Portobello Schnitzel Recipes
PORTOBELLO SCHNITZEL
Provided by Molly O'Neill
Categories dinner, weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk together the eggs and milk and pour into a large, shallow bowl. Place the bread crumbs on a plate. 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. Transfer the mushrooms to a clean platter.
- In a medium skillet, add 1 1/2 cups olive oil and set over high heat. 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. Drain on a rack or paper towels. Sprinkle them with salt on both sides, transfer to a platter and keep warm.
- Pour out the oil and return the pan to medium heat. Add 1 tablespoon olive oil to the pan along with the lemon juice, capers and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Whisk in the butter and parsley. Pour the sauce over the mushrooms and serve.
Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 75 grams, Carbohydrate 34 grams, Fat 95 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 17 grams, Sodium 562 milligrams, Sugar 6 grams, TransFat 0 grams
HOMEMADE SCHNITZEL
Steps:
- Pound the pork tenderloin until it is flat. Dredge in flour and pan fry in corn oil, browning both sides. Remove the schnitzel from the pan. Add chopped onion and mushrooms to the pan, and then saute. To finish, add red wine, Worcestershire sauce, sour cream, and brown gravy. Place on serving dish and top with sauce from pan.
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