Champignon Schnitzel
by Editorial Staff
Schnitzel is a dish that is an integral part of Austrian cuisine. The schnitzel was originally made from meat, but now there are a huge number of variations of this dish. I suggest making mushroom schnitzel from champignon hats.
Cook: 15 min
Servings: 5
Ingredients
- Champignons – 5 pcs.
- Eggs – 2 pcs.
- Flour – 5 tbsp
- Bread crumbs – 100 g
- Vegetable oil – 1/2 cup
- Salt – 0.25 teaspoon
Directions
- The first step is to prepare the mushrooms. You only need mushroom caps, so the legs must be removed and set aside.
- Now the mushroom caps need to be cleaned. To do this, remove the top skin with a knife. If you are using non-forest mushrooms, then washing the mushrooms is not advisable, since they lose their taste from moisture.
- Now on the caps, you need to make not too deep cuts. You can also gently press down on the cap with your palm, but so that it doesn’t crack.
- Drive the eggs into a deep container, add salt, and beat with a culinary whisk until smooth.
- Now dip the caps into the eggs. Roll in breadcrumbs on all sides.
- Preheat a frying pan, add a large amount of vegetable oil, and fry the mushroom caps. Fry mushroom schnitzels over medium heat for 7 minutes on both sides until crispy. Then put the mushroom schnitzels on a paper towel to remove the remaining vegetable oil and moisture.
- Serve hot mushroom schnitzels. Enjoy your meal!
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