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 The schnitzel was originally made from meat, but now there are a huge number of variations of this dish.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.

Summary

Ingredients

• Champignons – 5 pcs.
• Eggs – 2 pcs.
• Flour – 5 tbsp
• Bread crumbs – 100 g
• Vegetable oil – 0.5 cup
• Salt – 0.25 teaspoon

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Instructions

1. Remove the stems from the mushroom caps and set them aside. You will use only the caps.
2. Clean the mushroom caps by gently scraping off the skin with a knife. Do not wash them, as water will cause them to lose flavor.
3. Make shallow cuts across the mushroom caps, or gently press each cap with your palm without cracking it.
4. Beat the eggs in a bowl with salt until smooth.
5. Dip each mushroom cap into the egg mixture to coat both sides. Roll the coated caps in breadcrumbs until fully covered.
6. Heat vegetable oil in a frying pan over medium heat. Once hot, fry the mushroom caps for about 7 minutes, flipping halfway through, until golden and crispy. Transfer to a paper towel to drain excess oil.
7. Serve the mushroom schnitzels hot.