Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Cotolette di funghi Portobello (o cremino)

Portobello (or Cremini) Mushroom Cutlets

Name: Portobello (or Cremini) Mushroom Cutlets
Ingredients: Traditional Breading:; Portobello mushrooms; as needed Flour,; as needed Eggs,; 1 tablespoon grated Parmesan cheese for every 2 eggs; as needed Breadcrumbs,; 1 pinch granulated garlic (optional); Freshly ground black pepper, as needed (if you don't like garlic); as needed Salt,; Chopped parsley (if using pepper, I usually skip the parsley); Peanut oil for frying or extra virgin olive oil; (depending on cooking method); Light Breading:; Mushrooms; as needed Flour,; as needed Breadcrumbs,; Granulated garlic; Chopped parsley; as needed Unsweetened soy milk,; If you don't like garlic, substitute with pepper or paprika

Eleonora Amato @cook_14269863

These are Portobello (or cremini) mushroom cutlets, a variation of the common white mushroom. This type of mushroom has a very delicate flavor and a firm, meaty texture, making it perfect for this kind of preparation (but honestly, it's delicious cooked any way).
Mushrooms are a very important but often underrated food: they contain vitamins (especially D, which they are a great source of if grown properly), minerals, and protein. They are very low in fat (and only contain polyunsaturated, or "good" fats) and are low in calories (22 kcal per 100 grams). They're perfect for anyone following a meat-free diet, trying to lose weight, or looking to manage their cholesterol levels.
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You can make these cutlets either in the traditional way or in a lighter (even vegan-friendly) version, depending on your preferences and needs. The dish in the photo was made using the lighter version and baked in the oven.

Eleonora Amato @cook_14269863

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Ingredients

Traditional Breading:
Portobello mushrooms
as neededFlour,
as neededEggs,
1 tablespoongrated Parmesan cheese for every 2 eggs
as neededBreadcrumbs,
1 pinchgranulated garlic (optional)
Freshly ground black pepper, as needed (if you don't like garlic)
as neededSalt,
Chopped parsley (if using pepper, I usually skip the parsley)
Peanut oil for frying or extra virgin olive oil
(depending on cooking method)
Light Breading:
Mushrooms
as neededFlour,
as neededBreadcrumbs,
Granulated garlic
Chopped parsley
as neededUnsweetened soy milk,
If you don't like garlic, substitute with pepper or paprika

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Steps

1

Mushrooms shouldn't be washed, but I can't use them without washing, so about an hour before cooking, gently wash them, separate the stems from the caps, and place them in a colander.
2

After a bit, pat them dry with paper towels and lay them on a kitchen towel with the gills facing down. After about 30 minutes, start preparing the breading.
3

Traditional breading:
Put some flour in a bowl that's wider than the mushrooms, and in another bowl, mix breadcrumbs with garlic (or pepper), salt, and parsley. Beat the eggs with Parmesan cheese and a pinch of salt.
4

One at a time, coat the mushrooms in flour, then dip them in the eggs, and finally coat them in the breadcrumb mixture, pressing to help it stick. Fry them in hot peanut oil or bake in a convection oven for 20 minutes (cooking time may vary) at 450°F (230°C), once preheated, on a baking sheet lined with parchment paper. You can lightly oil the paper if you like, and place it on the middle rack. Lightly spray the tops of the mushrooms with oil.
5

Light breading:
Put flour in one bowl, breadcrumbs mixed with garlic, salt, and parsley in another, and unsweetened soy milk in a third.
6

Coat the mushrooms in flour, dip them in the soy milk, then coat them in the breadcrumb mixture, pressing to help it stick. Cook as described above.