SCHNITZEL WITH PORTABELLA MUSHROOMS ENJOY DAN:

           SCHNITZEL WITH PORTABELLA MUSHROOMS by CHEF DAN:

Serves 4

INGREDIENTS:

4 large portabella mushrooms tops

3 tablespoon olive oil +1 cup for frying

1/2-red cabbage

1 onion

1-teaspoon EACH caraway seeds and mustard seeds

Kosher salt to taste

1/4-cup red wine vinegar

1/2-fresh chopped cilantro

Fresh ground black pepper to taste

2 eggs

1/2-cornmeal

1 cup Panko

Applesauce for serving

DIRECTIONS:

1.   Preheat the broiler.

2.   Put the mushroom caps grill side up on a prepared baking sheet.

3.   Broil until they release their juices about 7 minutes.

4.   Fil and add 1 tablespoon oil, and boil until lightly browned until their juices have cooked off about 8-10 minutes.

5.   Thinly slice the cabbage and onion.

6.   Heat 2 tablespoons oil in a skillet over medium-high heat when sizzling

7.   Add cabbage and next 3 ingredients + 1/2-teaspoon salt.

8.   Cook until tender crisp about 7 minutes.

9.   Add vinegar and 2 tablespoons water and cook until reduced about 7 minutes.

10  Stir in cilantro and season with salt and pepper to taste.

11   Heat about 3/8-inch oil in a deep skillet over medium-heat.

12  Lightly beat the eggs with little salt in a bowl.

13  Place the cornmeal and bread crumbs in a separate bowls.

14  Press the mushrooms with paper towels to flattened and absorb the liquid.

15  Coat in the cornmeal, then the eggs, then Panko.

16  Fry in batches until brown and crispy about 1-2 minutes each side.

17  Drain on paper towels and sprinkle with salt to taste.

18  Serve with cabbage and applesauce.

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