Fried Mushrooms (Mushroom Cutlet)

Method

1. Clean the mushrooms: wash them thoroughly, remove any soil with a small knife, and dry well.
2. In a bowl, beat the eggs with a pinch of salt and a little pepper until smooth and no longer stringy.
3. In another bowl, mix breadcrumbs and grated Parmesan in a 2:1 ratio (two parts breadcrumbs, one part Parmesan). Add chopped parsley and chives if using.
4. Dip each mushroom piece into the beaten egg, ensuring complete coverage.
5. Coat the mushroom in the breadcrumb mixture, pressing gently to adhere. Repeat if necessary.
6. For oven or air fryer: spray or brush the breaded mushrooms with olive oil (or use olive oil spray).
7. Cooking options: Oven at 200°C (ventilated) for 8–10 minutes; air fryer at the same temperature and time; or deep fry in peanut or high-oleic sunflower oil heated to 170°C for 3–4 minutes, turning once.
8. Season with a little salt at the end. Serve hot or cold.