Cabbage Schnitzel

Cabbage Schnitzel

from delish.com
10 min

Coated in crispy bread crumbs and drizzled with luscious mushroom gravy, cabbage schnitzel will delight meat lovers and vegetarians alike.

Ingredients

  • 6 tbsp. vegetable oil, divided
  • 8 oz. cremini mushrooms, thinly sliced
  • 1 tsp. (or more) kosher salt, divided
  • 1/2 yellow onion, finely chopped
  • 1/4 c. all-purpose flour
  • 1/4 c. dry white wine
  • 2 c. low-sodium vegetable broth
  • 1 sprig thyme
  • 1 tsp. vegetarian Worcestershire sauce
  • 1/2 tsp. freshly ground black pepper
  • 1 head green cabbage
  • 2 1/2 tsp. kosher salt, plus more
  • 1 c. (120 g.) all-purpose flour
  • 5 large eggs, lightly beaten 
  • 2 1/2 tsp. Dijon mustard
  • 2 1/2 c. panko bread crumbs
  • 1 tsp. freshly ground black pepper
  • Vegetable oil, for frying (1 1/2 to 2 c.)
  • 1/4 c. fresh parsley, finely chopped

Directions

  1. 1

    In a medium pan over medium-high heat, heat 2 tablespoons oil. Add mushrooms and cook, tossing occasionally, until deeply browned, 12 to 15 minutes; season with 1/2 teaspoon salt. Transfer mushrooms to a plate.

  2. 2

    Peel off loose outer cabbage leaves. Cut in half through root, then cut each half into 2 equal wedges. Cut 2 (1/2"-thick) cutlets from each wedge (for a total of 8), making sure each has some root stem attached to hold it together. (There will be a side wedge of disconnected cabbage leftover from each larger wedge; reserve for another use.)