Mushroom Schnitzel
An Austrian/German-style vegetarian dinner main made with large portobello mushroom caps breaded in flour, eggs, and panko, then pan-fried in canola oil until crisp, golden, and tender.
- austrian
- breaded
- central european
- comfort food
- crispy
- dinner
- entertaining
- family-friendly
- german
- main course
- mushroom
- mushroom main
- mushroom schnitzel
- pan-fried
- panko
- plant-based
- plant-based main
- portobello mushrooms
- savory
- schnitzel
- stovetop
- vegetarian
- weekend cooking
- Cuisine
- Austrian and German
Shopping options
Check ingredients to include themPackage used · most used first
large portobello mushroom caps · 4 Count
Simple Truth Organic® Portabella Mushroom Caps
67%
Details
panko breadcrumbs · 2 Cup
Kroger® Japanese Style Panko Bread Crumbs
50%
Details
large eggs · 3 Count
Kroger® Grade A Large White Eggs
25%
Details
canola oil · 0.5 Cup
Kroger® Pure Canola Oil
13%
Details
all-purpose flour · 0.75 Cup
Kroger® Bleached All Purpose Flour
4%
Details
sweet paprika · 1 Teaspoon
McCormick Paprika
4%
Details
ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
garlic powder · 1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Details
kosher salt · 1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- large portobello mushroom caps-4 count
- panko breadcrumbs-2 cups
- large eggs-3 count
- all-purpose flour-3/4 cup
- canola oil-1/2 cup
- kosher salt-1 1/2 teaspoons
- garlic powder-1 teaspoon
- sweet paprika-1 teaspoon
- ground black pepper-1/2 teaspoon
Wipe the mushroom caps clean, trim the stems flush, scrape out the dark gills with a spoon, and pat the caps very dry with paper towels.
Season the mushrooms on both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Set up three shallow bowls: combine the flour with 1/2 teaspoon kosher salt in the first bowl, whisk the eggs in the second, and combine the panko with garlic powder, sweet paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in the third.
Wash hands and utensils that touch raw egg before using them on cooked food or clean surfaces.
Dredge each mushroom cap in the flour, shaking off excess, dip it in the eggs, then coat it in the panko, pressing firmly so the crumbs adhere.
The breading contains raw egg; wash hands and tools that touch the egg-coated mushrooms.
Place the breaded mushrooms on the wire rack and let them rest for 10 minutes so the coating sets before frying.
Heat the canola oil in the large skillet over medium heat until it reaches 350°F and a pinch of panko sizzles immediately.
Keep the skillet handle turned inward and use caution around hot oil to prevent splashing burns.
Pan-fry 2 mushroom caps at a time for 3 to 4 minutes per side, adjusting the heat as needed, until the breading is deep golden brown and crisp.
Lower the mushrooms gently into the oil and avoid crowding the skillet to reduce splashing and steaming.
Cook the egg-coated breading until fully set and deep golden.
Transfer the schnitzels to the wire rack, drain for 2 minutes, and serve while hot and crisp.
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