Trumpet Schnitzel with Pesto Mayo Dressing
Ingredients:
- 125 g TopChef Real Mayonnaise
- 30 mL Store-bought Pesto Basil
- 1 cloves Garlic, chopped
- 30 g Store-bought Parmesan Cheese
- 6 g Crisp N’ Dry Premium Deep Frying Fat
- 150 g TopChef Crispee Breading Mix
- 2 pcs Egg, beaten
- 1 cup Panko Bread Crumbs
- 7 pcs King Trumpet Mushroom, trimmed and cut lengthwise into 1/2 inch
Procedure:
1. In a medium-sized bowl, combine the mayonnaise, basil, garlic, andparmesan cheese. Mix well and set aside.
2. Preheat the oil to 175°C.
3. Coat mushrooms with the breading mix, then dip into eggs and roll to coat
in bread crumbs.
4. Deep-fry until golden brown. Repeat the process with the remaining
mushrooms.
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