Italy

Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Cotoletta di portobello

A picture of Portobello Cutlets.

Portobello Cutlets

Roberta Guidetti @roberta_61

I didn't know about this type of mushroom, and I had never seen ones so large. They seemed perfect for breading and frying. I was inspired by Eleonora Amato's recipe—thanks to her for the idea—with a few small changes.

I didn't know about this type of mushroom, and I had never seen ones so large. They seemed perfect for breading and frying. I was inspired by Eleonora Amato's recipe—thanks to her for the idea—with a few small changes.

Portobello Cutlets

Roberta Guidetti @roberta_61

I didn't know about this type of mushroom, and I had never seen ones so large. They seemed perfect for breading and frying. I was inspired by Eleonora Amato's recipe—thanks to her for the idea—with a few small changes.

I didn't know about this type of mushroom, and I had never seen ones so large. They seemed perfect for breading and frying. I was inspired by Eleonora Amato's recipe—thanks to her for the idea—with a few small changes.

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Ingredients

4portobello mushroom caps
For breading: 4 eggs
2 1/2 cupsbreadcrumbs (about 250 grams)
3/4 cupgrated Parmesan cheese (about 80 grams)
Salt
For frying: vegetable oil (such as peanut oil)

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Steps

1

I know it's not usually done, but I wash the mushrooms. Pat the mushrooms dry and lightly salt them.
2

In one dish, lightly beat the eggs. In another, mix the breadcrumbs with the Parmesan cheese.
3

Dip the mushrooms first in the egg, then in the breadcrumb and cheese mixture. Repeat this process twice for each mushroom.
4

Fry in plenty of hot oil, drain on paper towels, and serve immediately.

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Cooksnaps

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Roberta Guidetti @roberta_61

Published in the US on September 27, 2025 14:01

Keywords

Mushroom Vege Parmesan Peanut Egg Portabella Cheese

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