Vegetarian Wiener Schnitzel
Discover a delightful twist on the Austrian classic with this Vegetarian Wiener Schnitzel recipe, featuring large oyster mushrooms as the star ingredient. Perfectly suited for vegetarians and mushroom lovers, this dish delivers the same crispy, golden-brown texture you'd expect from a traditional schnitzel, but with a plant-based twist. Coated in seasoned breadcrumbs infused with paprika and fried in a luscious blend of butter and vegetable oil, these mushrooms boast irresistible flavor and crunch. Best of all, it’s quick and easy to prepare, taking only 35 minutes from start to finish! Serve these crispy creations warm, garnished with fresh parsley and a squeeze of lemon for a bright, zesty finish. Pair them with potato salad or a vibrant green salad for a hearty and delicious meal.
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Recipe Information
Ingredients
- 4 pieces large oyster mushrooms
- 100 grams all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 150 grams breadcrumbs
- 1 teaspoon paprika powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams unsalted butter
- 3 tablespoons vegetable oil
- 2 pieces lemon wedges
- 2 tablespoons fresh parsley
Instructions
Gently clean each oyster mushroom with a damp cloth or paper towel to remove any dirt. Trim any tough ends of the stems, if necessary.
Set up a breading station with three shallow bowls: one with the all-purpose flour, one with beaten eggs mixed with 2 tablespoons of milk, and one with breadcrumbs seasoned with paprika, salt, and pepper.
Dredge each oyster mushroom in the flour, shaking off any excess, then dip it in the egg mixture, ensuring it is fully coated. Finally, press the mushroom into the breadcrumbs, covering it completely and pressing lightly to make the coating stick. Repeat for all the mushrooms.
Heat a large skillet over medium heat and add the butter along with the vegetable oil. Allow the butter to melt and the mixture to become hot but not smoking.
Place the breaded mushrooms into the skillet in a single layer, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side until golden brown and crispy. Work in batches if necessary, adding more butter and oil to the skillet as needed.
Remove the mushrooms from the skillet and place them on a plate lined with paper towels to absorb excess oil.
Serve the Vegetarian Wiener Schnitzel immediately, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the top. Pair with a side of potato salad, cucumber salad, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 5012 mg | 218% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 17.4 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 228 mg | 18% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2125 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
