Vegetarian Wienerschnitzel
Indulge in the delightfully crispy and golden Vegetarian Wienerschnitzel, a plant-based twist on the Austrian classic that swaps veal for succulent oyster mushrooms. Perfectly flattened and coated in a flavorful trio of flour, egg wash, and seasoned breadcrumbs, these mushrooms boast a satisfying crunch and meaty texture that will captivate vegetarians and omnivores alike. This recipe includes simple pantry staples like paprika, black pepper, and breadcrumbs, all fried to perfection in hot vegetable oil for a delectable crust. Ready in just 35 minutes, it's an easy yet impressive dish to serve with fresh lemon wedges and optional chopped parsley for a burst of freshness. Whether you're seeking vegetarian comfort food or a unique take on traditional Wienerschnitzel, this recipe is guaranteed to please!
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Recipe Information
Ingredients
- 12 pieces Oyster mushrooms (large)
- 120 grams All-purpose flour
- 2 large Eggs
- 30 ml Milk
- 200 grams Breadcrumbs (plain)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 200 ml Vegetable oil (for frying)
- 2 pieces Lemon wedges (for serving)
- 10 grams Parsley (chopped, optional garnish)
Instructions
Clean the oyster mushrooms with a damp paper towel and trim any tough stems. Gently flatten the mushrooms using the palm of your hand to create an even surface.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together eggs and milk. In the third bowl, combine breadcrumbs, salt, pepper, and paprika.
Dredge each mushroom in flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it’s evenly coated, and finally press it into the breadcrumb mixture, covering it entirely.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 175°C (350°F). To test if the oil is ready, drop a small piece of bread into the oil—it should sizzle and turn golden in about 30 seconds.
Carefully place the breaded mushrooms into the hot oil, frying in batches to avoid overcrowding. Fry each side for 2-3 minutes or until golden brown and crisp. Remove the mushrooms with a slotted spoon and drain on paper towels.
Repeat with the remaining mushrooms, ensuring the oil temperature remains consistent.
Serve the Vegetarian Wienerschnitzel warm, garnished with chopped parsley (if desired) and lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 7.2 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 583 mg | 12% | |
*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.
