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crispy golden puffball schnitzel on a rustic plate

🍄 Giant Puffball Schnitzel

A rustic vegetarian schnitzel made from thick slices of giant puffball mushroom, breaded and fried until golden and crispy. Perfect with a squeeze of lemon.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish, Soup
Cuisine: European, Foraged, Rustic
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 giant puffball mushroom peeled and cut into 2 cm thick slices
  • 2 eggs beaten
  • 100 g flour
  • 150 g breadcrumbs or panko
  • Salt & black pepper
  • 3 tbsp oil or butter for frying
  • lemon wedges, parsley for garnish optional

Equipment

  • Frying pan
  • Shallow bowls for breading
  • Tongs
  • Paper towels

Method
 

  1. Prepare the puffball: peel and cut into thick slices. Pat dry.
  2. Season flour with salt and pepper. Place in a shallow bowl.
  3. Beat eggs in a second bowl, and place breadcrumbs in a third.
  4. Dip each puffball slice first in flour, then egg, then breadcrumbs to coat.
  5. Heat oil or butter in a frying pan over medium heat.
  6. Fry slices until golden brown on both sides, 3–4 minutes per side.
  7. Drain on paper towels.
  8. Serve hot with lemon wedges and fresh parsley.

Notes

💡 Tip: Best made with very fresh puffball slices – they should be white and firm inside.
⚠️ Note: Only cook giant puffball mushrooms if you are 100% certain of correct identification.