A breaded fried
cutlet is one of life’s greatest pleasures, and these cabbage schnitzels are no exception. Coated in crispy golden brown bread crumbs and drizzled with a luscious mushroom gravy, this vegetarian spin on a meaty classic will delight meat lovers and vegetarians alike.
Cutting and breading cabbage “cutlets” may sound complicated, but it’s really simple. Just make sure that each cutlet has some of the center stem of the cabbage attached to it when it’s cut—this will hold the cutlet together so it doesn’t fall apart—and don’t be shy with the egg or the panko when you’re breading. Full, even coverage is going to make for the most delicious cutlet.
Ingredients
Mushroom Gravy
- 6 tbsp.vegetable oil, divided
- 8 oz.cremini mushrooms, thinly sliced
- 1 tsp.(or more) kosher salt, divided
- 1/2yellow onion, finely chopped
- 1/4 c.all-purpose flour
- 1/4 c.dry white wine
- 2 c.low-sodium vegetable broth
- 1sprig thyme
- 1 tsp.vegetarian Worcestershire sauce
- 1/2 tsp.freshly ground black pepper
Schnitzel
- 1head green cabbage
- 2 1/2 tsp.kosher salt, plus more
- 1 c.(120 g.) all-purpose flour
- 5large 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
-
Mushroom Gravy
- Step 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.
- Step 2In same pan over medium-high heat, heat remaining 4 tablespoons 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. 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 3Stir in mushrooms; season with salt if needed. Keep warm until ready to use.
- Step 4Make Ahead: Gravy can be made 3 days ahead. Let cool completely, then store in an airtight container and refrigerate.
- Step 1
-
Schnitzel
- Step 1Peel 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.)
- Step 2Preheat oven to 200°. Line a baking sheet with parchment. Place a wire rack inside another baking sheet.
- Step 3Place 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.
- Step 4Season cabbage cutlets on both sides with 2 teaspoons salt. 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 5Into 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°. (A bread crumb dropped into oil should immediately sizzle.)
- Step 6Working 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. 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.
- Step 7Divide schnitzel among plates. Top with gravy and parsley.
