Portobello and Eggplant Schnitzel

Everyone loves Oktoberfest, even vegetarians. This portobello and eggplant schnitzel is perfect to serve at your...
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Everyone loves Oktoberfest, even vegetarians. This portobello and eggplant schnitzel is perfect to serve at your Oktoberfest for your vegetable-loving guests.

8
Servings
95
Calories Per Serving
Deliver Ingredients

Ingredients

For the schnitzel:

  • 1  Cup  nonfat milk
  • large egg
  • 2  Cups  Italian-seasoned panko
  • large portobello mushrooms, stemmed
  • medium-sized eggplants, sliced into half inch rounds

For the lemon-caper sauce:

  • 3  Tablespoons  unsalted butter
  • 3  Tablespoons  olive oil
  • 3  Teaspoons  capers
  • 3  Tablespoons  lemon juice
  • 2  Tablespoons  parsley, chopped
  • Lemon slices and parsley sprigs for garnish

Directions

For the schnitzel:

Preheat oven to 350 degrees F. Coat baking sheet with cooking spray.

Whisk together milk and egg in wide bowl. Spread panko on large plate. Dip mushrooms and eggplant slices into milk mixture, then coat slices with panko. Shake off excess panko and set on prepared baking sheet. Spray vegetables with cooking spray and bake 10 minutes. Flip vegetables, spray with cooking spray, and bake 10 to 15 minutes more, or until vegetables are tender and panko is dark golden brown. Set aside.

For the lemon-caper sauce:

Melt butter in saucepan over medium-high heat. Cook 2 to 3 minutes, or until butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from heat and add lemon juice and parsley.

To serve: Stack 1 mushroom and several eggplant rounds on each plate; drizzle with lemon-caper sauce, and garnish with lemon slices and parsley sprigs, if desired. Serve immediately.

Nutritional Facts

Total Fat
9g
13%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
3g
2%
Protein
2g
4%
Vitamin A, RAE
20µg
3%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
37mg
4%
Choline, total
7mg
2%
Folate, total
6µg
2%
Magnesium, Mg
17mg
5%
Phosphorus, P
49mg
7%
Selenium, Se
1µg
2%
Sodium, Na
84mg
6%
Water
33g
1%

Portobello Shopping Tip

Buy mushrooms that are intact, firm, and fleshy. Avoid mushrooms that are slimy or have split caps.

Portobello Cooking Tip

To clean mushrooms, briefly run cold water over them or gently wipe with a damp towel.