Eggplant, Zucchini & Portobello Schnitzel

Schnitzel Ingredients:

1 can coconut milk
1 large egg
2 cups breadcrumbs (use your favorite bread)
4-6 portobello mushrooms (sliced)
1 large eggplant (sliced into ½” rounds)

Lemon-Caper Sauce:

3 tbs butter
3 tbs olive oil
3 tsp capers
3 tbs lemon juice
2 tbs parsley

1. Preheat oven to 350 degrees
Grease baking sheet (I use coconut oil)

2. To make Schnitzel:

Whisk together milk and egg in wide, shallow bowl. Spread bread crumbs on a large plate. Dip eggplant, zucchini, & Portobello into milk/egg mixture, then coat with breadcrumbs. Set on baking sheet. Bake vegetables 10 minutes. Flip them and bake another 10-15 minutes, or until vegetables are tender and breadcrumbs are brown. Set aside.

3. To make Lemon-Caper Sauce:

Melt butter in saucepan over medium heat. Cook 2-3 minutes, or until butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from heat, and add lemon juice and parsley.

Serve vegetables immediately with sauce on top.

This can be served as a side or main dish. To make this a complete meal, you can dip cooked chicken or sausage in the schnitzel sauce, and voila!