Portobello Mushroom Cutlets

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Portobello mushrooms		4
Breadcrumbs		150g
Parmigiano reggiano (grated)		1.5 tbsp
Dried oregano		1/2 tsp
Garlic		1 clove
Egg		1
Flour		4 tbsp
Olive oil for frying		as required
Salt & pepper		a little
Lemon		as required

Method

Prep

10min

Cook

8min

Remove and discard the stalk from the mushrooms and wipe with kitchen paper.

Put the breadcrumbs, cheese, finely chopped garlic and oregano into a flat dish and mix well.

Dredge the mushrooms with flour, run beaten egg and coat liberally with the breadcrumb mix at Step 2.

Put the oil in a frying pan 2cm deep and heat on medium. Gently drop in the mushrooms, hollow side up.

Fry for 3-4 minutes then turn over and fry for 3 minutes until nice and golden brown.

Drain excess oil and put on a serving dish. Sprinkle with salt & pepper and serve with lemon wedges.

When you buy the mushrooms, make sure to choose the flattest ones.

Normal breadcrumbs don't last that long. I used these Soft Breadcrumbs (available at Waitrose) which stuck very easily to the mushrooms.

Tips & Note

●When you drop the mushrooms in at Step 4, make sure the top side is down, otherwise it will leak water into the hot fat and splatter. Only add the salt & pepper once the mushrooms are removed from the hot oil, again to avoid any splatter.

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