Pleurotus cutlets

Name: Pleurotus cutlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Oyster mushroom or oyster fungus (Pleurotus) 4 ½ cups; Eggs 2; Fine salt to taste; Black pepper to taste; Type 00 flour to taste; Breadcrumbs to taste; Peanut seed oil 6 &frac13; cups

it de fr es br

702

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 702
Carbohydrates g 19.7
of which sugars g 0.8
Protein g 7.9
Fats g 65.7
of which saturated fat g 13.15
Fiber g 5.5
Cholesterol mg 102
Sodium mg 431

Difficulty: Very easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Cotolette di pleurotus, folks, is a cool twist from Italy's kitchens, where they really love turning simple things into tasty food. These pleurotus cutlets? Pretty much like your classic breaded cutlet, but with a twist: instead of meat, it's oyster mushrooms with that firm, white flesh everyone talks about. The result? Crispy outside, tender bite—seriously good—with a pretty strong mushroom aroma that's way different from what you might expect. People in Italy usually whip this up in the fall when oyster mushrooms are everywhere. And listen, these oyster mushroom cutlets? Really, they're good any time you want something special but familiar. Even folks who usually skip vegetarian stuff end up surprised by how much flavor you get. The sweet notes of the mushrooms come through under all that crunchy breading. And you know, when friends come over, this is the kind of food that gets people talking. It's fun, for sure.

You can try a fried pleurotus recipe for that golden finish everyone loves, but some folks in Italy like to bake them instead. Which is great for a lighter dish that's still pretty moist inside. You've got options—like in Italian homes where recipes change from city to city. Some areas go heavy on herbs in the breading, while others keep it plain so you really, really taste the mushrooms. The best part? These pleurotus schnitzel slices work as a great vegetarian cutlet recipe, standing in for meat cutlets at dinner or even lunch. They fit in with all sorts of sides—think salads, roasted potatoes, or just a squeeze of lemon if you want to keep it simple.

Whether you're into breaded mushroom cutlets for a meatless meal or just want a new take on mushroom recipes, this crispy dish is a real crowd-pleaser. And look, it never feels boring. They offer a taste of Italy's love for creative and delicious cooking, right in your own kitchen. Can't go wrong.

INGREDIENTS

702

Calories per serving

Oyster mushroom or oyster fungus (Pleurotus) 4 ½ cups (400 g)

Eggs 2

Fine salt to taste

Black pepper to taste

Type 00 flour to taste

Breadcrumbs to taste

for frying: Peanut seed oil 6 ⅓ cups (1.5 l)

Preparation

How to prepare Pleurotus cutlets

To make pleurotus cutlets on the grill, start by cleaning the mushrooms: use a damp cloth to clean the surface of the caps and the stem to remove any dirt 1, then use a small knife to separate the stems from the cluster (2-3), and if necessary, wipe the caps and the inner gills with the cloth to remove any traces of soil. Set aside the individual whole caps for cooking.

Now prepare the breading: in a bowl, place the two whole eggs, add salt 4, pepper and beat them with a fork 5. In two separate bowls, sift the flour 6

and the breadcrumbs 7. Now that everything is ready 8, you can start assembling the cutlets: take a single cap, flour it 9,

then dip it in the egg 10 and finally coat it with breadcrumbs 11. Once you have breaded the pleurotus, place a large-bottomed pot on the stove and heat the seed oil. For perfect frying, the ideal temperature should be between 338°F and 356°F. To monitor the temperature, use a food thermometer. When the oil is hot, immerse the mushrooms 12 and cook them for a few minutes until golden brown,

Once cooked, drain the pleurotus with a slotted spoon 13 and place them on a tray lined with absorbent paper to remove excess oil 14. Alternatively, you can bake the pleurotus in a preheated static oven at 356°F for about 15-20 minutes. Your pleurotus cutlets are ready to be enjoyed hot 15!

Storage

It is recommended to consume pleurotus cutlets immediately. If there are leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended.