Mushroom Schnitzel

Mushroom Schnitzel

This elegant, crispy coated vegetarian recipe serves four as an appetizer and two as a main course. Great alone or delicious accompanied by any zesty sauce (Elizabeth’s garlic sauce, tahini sauce, yogurt sauces). Adapted from Molly O’Neill’s Recipe from The New York Times, published March 22, 1998.

This recipe contains eggs, milk, bread crumbs, italian seasoning, salt, mushrooms (portobello), olive oil, butter (unsalted), lemons

4 Servings servings

Prep time: 10 min

Cook time: 15 min