Vegetarian Wienerschnitzel

Savor the delightful crunch of this Vegetarian Wienerschnitzel, a plant-based twist on the classic Austrian dish. Made with hearty oyster mushrooms, this recipe delivers a golden-brown, crispy coating that perfectly mimics the original schnitzel’s satisfying texture. The flavorful breadcrumb crust is seasoned with paprika, salt, and pepper, adding a subtle kick to each bite. Simple yet elegant, this 35-minute recipe features an easy breading process and quick pan-frying for a meal that's both efficient and indulgent. Serve it with fresh lemon wedges and optional parsley for a vibrant finish that brings out the earthy richness of the mushrooms. Whether you're vegetarian or simply looking for a creative meat-free option, this recipe promises irresistible flavor and enduring crowd-pleasing charm.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Repeat with the remaining mushrooms, ensuring the oil temperature remains consistent.

Step 7

Serve the Vegetarian Wienerschnitzel warm, garnished with chopped parsley (if desired) and lemon wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(2490.2g)

Amount per serving	% Daily Value*
Calories	3634.4

Total Fat 225.9g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 374.8mg	0%
Sodium 4274.2mg	0%
Total Carbohydrate 349.1g	0%
Dietary Fiber 53.7g	0%
Total Sugars 37.8g
Protein 107.4g	0%

Vitamin D 95.6IU	0%
Calcium 342.7mg	0%
Iron 38.9mg	0%
Potassium 8224.8mg	0%

*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.

Source of Calories

Fat: 52.7%

Protein: 11.1%

Carbs: 36.2%