Portobello mushroom schnitzels

Ingredients:

• 8 medium portobello mushroom caps (about 0.7 kg)
• 3 tbsp vegetable oil + about 2 tbsp for frying
• Half a head of red cabbage
• 1 small onion
• 1.5 tsp. caraway seeds
• 1/4 cup red wine vinegar
• 0.5 cup chopped fresh parsley
• 2 large eggs
• 0.5 cups flour
• 1 cup breadcrumbs
• Applesauce, for serving

Preparation:

1. Preheat the oven to broil. Place the mushroom caps, hole-side up, on a baking sheet. Broil until the mushrooms release their juices, about 7 minutes. Turn the mushrooms over, brush the tops with 1 tablespoon of vegetable oil, and broil until lightly browned and the juices have evaporated, another 7-10 minutes. Let cool slightly.
2. Meanwhile, thinly slice the cabbage and onion. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage, onion, cumin, and 1/2 teaspoon of salt and cook, stirring, until the cabbage is crisp-tender, about 7 minutes. Add the vinegar and 2 tablespoons of water and cook until the liquid has evaporated, another 7 minutes. Stir in the parsley and season with salt and pepper to taste.
3. While the cabbage is cooking, heat about 1 cm of vegetable oil in a large, deep frying pan over medium-high heat. In a shallow bowl, lightly beat the eggs with 1/2 teaspoon of salt. Place the flour and breadcrumbs in separate shallow bowls. Press the mushrooms with paper towels to flatten them and absorb the liquid. Dredge the caps in flour, then dip them in egg and breadcrumbsFry in batches until golden brown and crispy, 1-2 minutes per side. Place on paper towels to drain excess oil and sprinkle with salt. Serve with cabbage and applesauce.