Pleurotus mushroom cutlets are delicious and easy to make, they can tastefully replace a meat or fish main dish, perfect even for vegetarians. If you have never made them, I invite you to try my recipe with the special flavored breading that will make the difference with mushroom cutlets.
Mushroom cutlets can be cooked fried golden in a pan or baked for a lighter cooking, either way, the result will always be excellent. It is an alternative version to bring these wonderful mushrooms with their unmistakable taste and perfect texture to the table, ready to become a breaded cutlet.
Serve mushroom cutlets with a side dish of your choice, a delicate Belgian chicory salad for example, or tomato potatoes or, if you like, try the tasty apple caponata .
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 14 oz Pleurotus mushrooms
- peanut oil (for frying)
- 3 eggs
- 1/2 cup milk
- 1/4 cup flour
- to taste salt and black pepper
- breadcrumbs (about one cup)
- 2 tbsps grated Parmesan cheese
- 1 clove garlic
- chopped parsley (fresh)
- lemon zest (grated)
- 2 pinches salt
Steps
Start by cleaning the mushrooms with a dry cloth, without running them under water.
Then cut the stems, to the end, and set them aside. Also set aside the small mushrooms. In the end, you will pass them through the batter and breading as well, and you can serve them along with the cutlets.
Prepare the batter by placing the eggs in a bowl and beat them together with the milk, add the flour and mix it with a whisk to remove any lumps. The consistency will be semi-liquid.
Add salt and ground black pepper, according to your taste.
In another bowl, pour the breadcrumbs, add the grated Parmesan, a handful of fresh chopped parsley, a clove of garlic crushed with the appropriate tool, a zest of lemon peel and 2 pinches of salt.
Mix well for the flavored breading.
In the meantime, put the right amount of oil in the pan for frying and heat it, not too hot.
Pass the mushrooms first in the milk batter, then coat them well on both sides in the flavored breadcrumbs.
Fry the mushrooms one or two at a time, depending on their size, for 2 minutes per side, then drain them and place on paper towels.
The stems and small mushrooms can be passed through the batter and then the breadcrumbs and fried as well. If you have some batter and breadcrumbs left over, do not discard them; mix them together and make small patties.
If you want to bake them, you can place them on a sheet of parchment paper, spray them with a drizzle of raw oil, and bake at 350°F for about 10-15 minutes.
