In German, schnitzel is the word for "cutlet" and the culinary technique usually refers to an ingredient that has been breaded. In this vegetarian variation, thick eggplant slices and meaty portobello mushrooms are dipped in egg and breadcrumbs. Instead of the usual fatty pan-frying, the veggies are baked until brown and crisp in the oven. A delightfully simple lemon-caper butter sauce makes this dish elegant enough for entertaining.
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Schnitzel Serves 8.
1 cup nonfat milk
1 large egg
2 cups Italian-seasoned dried breadcrumbs
8 large portobello mushrooms, stemmed
2 medium-sized eggplants, sliced into 1/2-inch rounds
3 Tbs. unsalted butter
3 Tbs. olive oil
3 tsp. capers
3 Tbs. lemon juice
2 Tbs. parsley, chopped
Lemon slices and parsley sprigs for garnish, optional