Cabbage Schnitzel (with mushroom gravy)

Name: How to cook Cabbage Schnitzel (with mushroom gravy) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Elyse Rose

Cabbage Schnitzel (with mushroom gravy)

I was looking for an affordable meal that was something different

Ingredient

6 Tbs

dry white wine or cooking wine

2 cups

Worcestershire sauce (could use vegetarian)

1/2 tsp

green cabbage 🥬 (I used a smaller one)

2 1/2 tsp

kosher salt plus more to taste

black pepper (plus a little more)

Cooking instructions

* Step 1

In a medium pan over medium-high heat, heat 2 tablespoon 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.

* Step 2

In same pan over medium-high heat, heat remaining 4 tablespoon oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in flour to form a thick paste and cook, stirring, until very pale gold in color and bubbles at bottom of pan, about 1 minute.

* Step 3

Whisk in wine until combined, then whisk in broth, thyme, Worcestershire, and pepper. Bring to a boil, then reduce heat to medium-low and simmer until reduced and thickened, 5 to 10 minutes.

* Step 4

Stir in mushrooms; season with salt if needed. Keep warm until ready to use.

* Step 5

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.

* Step 6

Preheat oven to 200°. Line a baking sheet with parchment. Place a wire rack inside another baking sheet. Place flour in a wide shallow dish. In a second shallow dish, beat eggs and mustard until blended. In a third shallow dish, combine panko, pepper, and 1/2 teaspoon salt. Season cabbage cutlets on both sides with 2 teaspoons salt.

* Step 7

Working one at a time, coat cutlet in flour, then dip into egg mixture, rubbing all over cabbage to fully coat. Dredge in panko mixture, firmly pressing to adhere. Place breaded schnitzels on parchment-lined sheet.

* Step 8

Into a large, heavy pan, pour oil to a depth of 1/4". Heat over medium-high heat until a deep-fry or instant-read thermometer registers 350°. Working in batches, fry breaded schnitzels until golden brown on the bottom, 2 to 3 minutes. Carefully flip and fry, basting any pale patches with a spoonful of oil, until golden brown on the other side, 1 to 2 minutes more.

* Step 9

Transfer to prepared rack; season with salt. Place in oven to keep warm. Repeat with remaining breaded schnitzel, adjusting heat to maintain oil temperature and adding more as needed.