Puffball Schnitzel RecipeOrigin: German Period: Modern |
Ingredients
1 small giant puffball, about the size of two clasped fists, or part of a larger one, sliced about 0.6cm thick 
Puffball Schnitzel Preparation:Method:Combine the breadcrumbs with the cheese, thyme, salt and pepper and spread out on a plate. Heat a little oil in a large frying pan. Dip the puffball slices in the beaten egg, coating on all side, then coat completely with the seasoned breadcrumbs. Add to the oil and fry on both sides until nicely golden all over. Serve immediately garnished with sliced lemon wedges. |
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