Over the last few years you can’t miss the growing trend around Israel of schnitzel on challah. It’s like the Israeli version of an American Hoagie. Often made on a huge challah with layers of hummus and matbucha, schnitzel, fried eggplant and pickles. I decided to make it vegetarian and go mini.
Use your favorite challah recipe or this and simply shape them into small braids for our mini sandwiches. Then make the most incredible portobello schnitzel. You can’t make too much, they are so good everyone will be snacking.
Ingredients
Servings 4
Portobello Schnitzel
- 1 cup flour
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ⅛ teaspoon chili powder
- Salt and pepper
- 1 ½ cup seltzer
- 1 tablespoon hot sauce
- 4 cups panko
- 4 tablespoons sesame seeds
- 8 ounces Portobello mushrooms sliced
- Oil for frying
Fried Eggplant
- 1 eggplant sliced
- 1 teaspoon olive oil
- 1 teaspoon Jamie Geller's Harissa seasoning
- Oil for frying
Sandwich
- Mini challah
- Hummus
- Matbucha
- Pickles
Nutritional Facts
Nutrition Facts
Schnitzel Eggplant on Challah
Amount per Serving
Calories
457
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Sodium
571
mg
25
%
Potassium
674
mg
19
%
Carbohydrates
80
g
27
%
Fiber
9
g
38
%
Sugar
10
g
11
%
Protein
15
g
30
%
Vitamin A
59
IU
1
%
Vitamin C
5
mg
6
%
Calcium
210
mg
21
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
Portobello schnitzel
- Combine flour, cornstarch, garlic powder, chili powder, salt and pepper in a bowl. Pour in seltzer and hot sauce, stir well.
- In a separate plate mix Panko and sesame seeds for coating.
- Dip each mushroom slice into the batter and then into the Panko and coat well. Repeat with all of the mushrooms.
- Add a few inches of oil to a saute pan and bring over high heat. Fry mushrooms until crispy. Remove to a paper towel lined pan or plate. Note: These can be prepped and fried and once cool can be placed in the freezer to be reheated at a future time.
PanFried eggplant
- In a medium bowl combine sliced eggplant with a teaspoon of oil and harissa seasoning.
- Bring saute pan Mix sliced eggplant with olive oil and Jamie Geller's harissa. Heat a saute pan over high heat add a thin layer of oil and pan fry the eggplant until golden brown.
The Sandwich
- Slice mini challah in half and spread hummus on one side. Add matbucha and place slices of portobello schnitzel over top and then slices of fried eggplant. Top with pickles and the other side of the challah and enjoy.
The instructions for the sandwich assembly don't mention the eggplant.
Thanks, it was fixed
Where are the instructions?
On mobile the instructions can be found by clicking the tab next to ingredients