Oyster mushroom schnitzel with salad & dip

Name: Oyster mushroom schnitzel with salad & dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Whole milk yoghurt; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 1 TEASPOON Lemon juice; 1/2 bunch Chives; 2 TABLESPOONS White wine vinegar; 4-6 Tbsp oil, 1 small onion; 2 medium-sized tomatoes; 1/2 Head Lollo bianco; 7-10 Tbsp and radicchio; 600 g large oyster mushrooms; 2 Eggs (Gr. M); 7-10 Tbsp Sweet peppers; 3-4 tablespoons (approx. 50 g) Breadcrumbs; 3 TABLESPOONS grated parmesan; 50 g flaked almonds; 3-4 tablespoons (approx. 50 g) Flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Whole milk yoghurt
7-10 Tbsp salt, pepper, 1 pinch of sugar
1 TEASPOON Lemon juice
1/2 bunch Chives
2 TABLESPOONS White wine vinegar
4-6 Tbsp oil, 1 small onion
2 medium-sized tomatoes
1/2 Head Lollo bianco
7-10 Tbsp and radicchio
600 g large oyster mushrooms
2 Eggs (Gr. M)
7-10 Tbsp Sweet peppers
3-4 tablespoons (approx. 50 g) Breadcrumbs
3 TABLESPOONS grated parmesan
50 g flaked almonds
3-4 tablespoons (approx. 50 g) Flour

Directions

1
Dip: Season yoghurt with salt, pepper and lemon juice. Wash the chives, cut into small rolls and stir in
2
Mix vinegar, salt, pepper and sugar. Whip 2 tablespoons of oil into it. Peel onion, dice finely and stir in. Wash and slice the tomatoes. Clean, wash and shake the salad dry and pluck into bite-sized pieces
3
Clean oyster mushrooms, rub and possibly halve them. Whisk eggs, salt, pepper and sweet paprika. Mix breadcrumbs, parmesan and almonds. Mix the mushrooms one after the other first in the flour, then in the egg and finally in
4
Turn the breadcrumbs mixture over. Press the breadcrumbs well
5
Heat 2-4 tablespoons of oil in a coated frying pan. Fry the mushrooms for 3-4 minutes on each side in portions. Drain on kitchen paper. Mix salads, tomatoes and marinade. Serve everything