Crispy mushroom parmigiana salad

Recipe may contain gluten, tree nuts, milk, soy and sesame.

This salad version of the pub classic, parmigiana, is quick, healthy and tasty. Easily make it vegan by subbing the bocconcini for vegan cheese and milk for nut mylk.

16 Ingredients

  • 2 eggs, lightly whisked

  • 80ml (1/3 cup) milk

  • 50g (1/3 cup) plain flour

  • 50g (1 cup) panko breadcrumbs

  • 8 large flat mushrooms, stalks removed

  • Vegetable oil, to shallow fry

  • 60ml (1/4 cup) olive oil

  • 1 tbs balsamic vinegar

  • 1 garlic clove, crushed

  • 120g mixed salad leaves

  • 220g tub bocconcini, drained, coarsely torn

  • 4 small roma tomatoes, cut into wedges

  • 1 small red onion, cut into thin wedges

  • 1/4 cup fresh basil leaves

  • 40g (1/2 cup) shredded parmesan

  • 2 tbs pine nuts, toasted

3 Method Steps

  • Step 1

    Whisk together the egg

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    (2 eggs, lightly whisked) and milk (80ml (1/3 cup) milk) in a dish. Place flour (50g (1/3 cup) plain flour) on a plate and season. Place the breadcrumbs (50g (1 cup) panko breadcrumbs) on a separate plate. Working with 1 mushroom (1 tbs balsamic vinegar) at a time, coat in flour and shake off excess. Dip in the egg mixture then the breadcrumbs, pressing firmly to coat. Transfer to a plate. Repeat to double crumb the mushrooms. Place in the fridge until chilled.

  • Step 2

    Add the vegetable oil (Vegetable oil, to shallow fry) to a medium non-stick frying pan to come 1cm up side of pan. Heat over medium-high heat and cook mushrooms, in batches, for 3-4 minutes each side or until golden. Transfer to a wire rack to drain.

  • Step 3

    Whisk together the olive oil (60ml (1/4 cup) olive oil), vinegar (1 tbs balsamic vinegar) and garlic (1 garlic clove, crushed) in a small bowl. Season. Divide the salad leaves (120g mixed salad leaves), mushrooms, bocconcini (220g tub bocconcini, drained, coarsely torn), tomato (4 small roma tomatoes, cut into wedges), onion (1 small red onion, cut into thin wedges) and basil (1/4 cup fresh basil leaves) among serving plates. Sprinkle with the parmesan (40g (1/2 cup) shredded parmesan) and pine nuts (2 tbs pine nuts, toasted). Drizzle over the dressing to serve.
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Nutritional Information

Per serving

  • 679

  • 2840 kj

  • 50.9g

  • 14.3g

  • 5.9g

  • 26.7g

  • 24g

All quantities above are averages

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