Fried Eggplant Schnitzel with Sauce Vin Jaune
This eggplant schnitzel is golden, crunchy, and luxuriously rich – from the crisp coating to the smoky eggplant and velvety mushroom sauce.
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Cooking tools:
- Skewer
- Baking sheet
- Oven
- Mixing bowl
- Kitchen towel
- Deep fryer
- Air fryer
- Saucepan
- Skillet
- Stove
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Spoon
- Whisk
- Plate
- Airtight container
Ingredients
- 1 large eggplant
- 1/2 cup all-purpose flour
- 1 cup water
- 1 cup panko bread crumbs
- 1 litre vegetable oil, for frying
- Salt
- pepper
- [The Sauce:]
- 20ml vegetable oil
- 25g morel mushrooms
- 25g dried shiitake mushrooms
- 2 Swiss brown mushrooms, sliced
- 5cm piece of kombu
- Reserved eggplant skin from Step 2
- 25ml white wine vinegar
- 2 tablespoons capers
- 50g Flora plant-based cream
- [To serve:]
- half a lemon and a salad on the side
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