Mushroom schnitzels "Pilzen-schnitzel"
4 servings
30 minutes
Mushroom schnitzels 'Pilzen-schnitzel' are an amazing dish of German cuisine inspired by traditional meat schnitzels. It is created for those seeking a light yet hearty alternative. The recipe is based on large-capped mushrooms that undergo gentle boiling before being fried in golden breadcrumbs. Seasoned with basil, salt, and black pepper, these schnitzels acquire a rich flavor with a pleasant crispy crust. They can be served as a standalone dish with sauces or sides. 'Pilzen-schnitzel' is perfect for a vegetarian diet while preserving the traditional coziness of German cuisine in a new format.
1
For schnitzels, mushrooms with large caps measuring 6 to 15 cm in diameter are suitable. The thickness of the caps is about 5 mm. Any mushrooms can be used; the recipe includes milk caps and other types.
2
Boil the mushrooms for 5-7 minutes. Drain the water and cool the mushrooms.
- Mushrooms: 15 pieces
3
Whisk the eggs with a fork, add salt and spices.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Mix breadcrumbs with flour.
- Breadcrumbs: 300 g
- Wheat flour: 100 g
5
Heat the pan and pour in the oil.
- Vegetable oil: 5 tablespoon
6
Coat the mushrooms in the egg mixture, then in the breadcrumbs, and repeat all once more.
- Mushrooms: 15 pieces
- Chicken egg: 2 pieces
- Breadcrumbs: 300 g
- Wheat flour: 100 g
7
Fry on each side for 3-5 minutes.
- Mushrooms: 15 pieces
