Mushroom Schnitzel with Dill, Honey and Mustard Sauce
Treat Yourself Sweeter
Treat Yourself Sweeter
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  • 2 teaspoons garlic powder 1 tablespoon dried parsley Oil for cooking (see below) MUSTARD DIPPING SAUCE (optional) 150 grams low fat smooth ricotta 2 large teaspoons whole grained mustard 1 teaspoon smooth mustard 1 teaspoon chopped dill 1 teaspoon honey ½ - 1 teaspoon of apple cider vinegar (to taste) Instructions Clean the mushrooms and remove the stalk. Coat the mushrooms with the beaten eggs. Make sure they are completely and well coated. On a large plate, mix the crumbs, garlic powder and dried parsley. Take the mushrooms out of the eggs and coat them with the crumb mixture. Try to cover and stick as many crumbs on the mushrooms as possible. Heat a non stick pan on the stove on a medium heat. You can spray the pan and mushroom with olive oil spray, however to get a better crunch place oil in the pan and shallow fry the mushrooms. Cook each side on a medium heat until the crumbs are golden (about 5 minutes). Watch to ensure that it does not burn. Take the mushrooms out of the pan and drain/place them on a wire rack to ensure they stay crunchy. MUSTARD DIPPING SAUCE Place the ricotta, mustards, dill, honey and apple cider vinegar in a small bowl and mix until well combined. Adjust the sauce to your own taste by adding more honey, mustard or vinegar. Serve schnitzel with a small amount of sauce on the side. 3.2.1311



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