Mushroom cutlets
Inspired by the latest culinary inspiration, to celebrate the arrival of autumn and my passion for mushrooms, I decided to experiment with a new recipe: mushroom cutlets. This is a quintessential autumn dish that's not only delicious but also particularly inviting for its unique flavor and irresistible crunch.
- 400 gr of pleurotus mushrooms
- 2 eggs
- 1/2 cup of milk
- 50g of parmesan cheese
- 50 g of breadcrumbs
- sale
- baby
- peanut oil
- Cut the stems and clean the mushrooms with a damp cloth
- Pass them in the mixture of eggs, milk, salt and pepper
- Then pass the oyster mushrooms in the breadcrumbs and parmesan cheese
- Fry your cutlets in plenty of boiling oil and cook for 3 minutes per side
- Lift the mushrooms and serve them hot
For those who want a change, you can follow the same procedure using porcini mushrooms. In this case, however, slice them before breading to ensure even cooking and optimize the final result. I personally find pleurotus mushrooms particularly suited to this method due to their large cap, which allows for perfect, even breading.
I warmly encourage you to try this recipe in your own kitchen; I'm sure it will be a hit with friends and family. After you've savored these crispy, flavorful cutlets, I'd love to hear your thoughts and whether you, too, find this fall dish irresistible. Enjoy your meal!
How to make mushroom cutlets
Dip them in the egg, milk, salt and pepper mixture.
Then pass the oyster mushrooms in the breadcrumbs and parmesan.
Fry your cutlets in plenty of boiling oil and cook for 3 minutes on each side.
