Porcini mushroom cutlets are delicious and incredibly easy to make; you will need just a few ingredients. No wonder many people prefer porcini mushroom cutlets over the classic meat ones. However, purchasing high quality porcini mushrooms for this recipe is of paramount importance.
- 8 medium-sized porcini mushroom caps
- 4 eggs
- 250g flour
- 250g breadcrumbs
- Salt to taste
- Olive oil
If the mushroom caps are too big, it’s better to cut them in half. Serve hot.
- Beat the eggs in a bowl.
- Clean the mushrooms and dust uniformly with flour.
- Heat oil in a pan.
- Dip the mushrooms into the beaten egg.
- Coat uniformly with breadcrumbs.
- Fry the cutlets. Turn them over to let them brown evenly.
- Place the cutlets on a piece of paper towel to absorb the excess oil, then add salt to taste.