It’s schnitzel but not as you know it! This is a vege-based version of the original, and it’s absolutely divine.
8 large flat mushrooms
¼ cup plain flour
½ teaspoon sea salt + generous grind of black pepper
2 cups panko breadcrumbs
1 teaspoon dried thyme
2 eggs, beaten lightly
4 tablespoons olive oil
2 tablespoons butter + extra dollop
4 tablespoon capers
2 tablespoons parsley, finely chopped
Juice of half a lemon
Lemon wedges to serve
Salad greens to serve
1. Remove the stem from each mushroom so that they sit flattish.
2. Set up your crumbing station: Set out 2 dinner plates, one with the flour seasoned with salt and pepper, and the other with the panko breadcrumbs and thyme. Whisk the eggs in a shallow bowl.
3. Dust each mushroom in the seasoned flour, then dip it in the egg and finally in the crumbs. Make sure mushrooms are crumbed all over.
4. Heat half the oil and butter in a large pan on medium and fry half the mushrooms, top-side down, until golden brown. Flip and cook the other side until tender – about 7-10 minutes. Set aside and keep warm while you heat the remaining oil and butter in the pan and cook the rest of the mushrooms. Transfer to a serving plate.
5. Add another dollop of butter to the pan and cook the capers and parsley until crisp. Add the lemon juice, drizzle the sauce over the mushrooms, and serve.
IMAGES VIA TODD EYRE