Tuesday, January 7, 2025

PLEUROTUS MUSHROOM CUTLETS



The PLEUROTUS MUSHROOM CUTLETS are super delicious thanks to the crunchy breading that surrounds them. They can be served as a main course or as a side dish and need very few ingredients to be prepared. With these cutlets you can amaze your guests by bringing the flavor of autumn to the table with an easy, quick to make and also cheap dish. Let's see the recipe right away.

Ingredients

250 g Pleurotus mushrooms
2 eggs
salt to taste
0 flour to taste (about 5 tablespoons)
breadcrumbs (about 7-8 tablespoons)
3 tbsp mixed seeds
peanut oil (or other for frying)

Preparation

First we have to clean the mushrooms with a damp cloth, removing any soil from the stem and surface of the mushroom, then separate the stems from the head with a small knife. Place the mushrooms, one at a time, between two sheets of parchment paper, crush them and, with the help of a rolling pin or a meat tenderizer, try to make the mushroom flat so that it will be easier to bread and fry. At this point we can prepare the breading: beat the eggs and salt to taste. Separately arrange a saucer with the flour and in another dish the breadcrumbs with the mixed seeds. Then flour the mushrooms, remove the excess flour, dip them in beaten eggs and then in the breadcrumb and seed mix. Fry in oil at 180° C until golden brown. When cooked, move the cutlets to a tray with paper towels and, before serving, salt to taste. The pleurotus mushroom cutlets are ready and should be eaten nice and hot! You just have to try them!

 

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