Golden, crumbed lion's mane cutlets — crisp outside, tender inside. The vegetarian schnitzel even meat-lovers ask for.
Ingredients
- 2 large lion's mane mushrooms (about 250g), sliced into 1.5cm cutlets
- 1/2 cup plain flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt and 1/2 tsp black pepper
- 2 eggs, beaten with 2 tbsp milk
- 1 1/2 cups panko breadcrumbs
- 2 tbsp chopped parsley
- Olive or neutral oil, for shallow frying
- Lemon wedges, to serve
- Lettuce and thinly sliced radish, to serve
Method
- Press the lion's mane between two pans over medium heat 3–4 min to release moisture; pat dry.
- Set up three bowls: seasoned flour (paprika, garlic, salt, pepper); egg whisked with milk; panko mixed with parsley.
- Coat each cutlet: flour → egg → panko, pressing firmly.
- Shallow-fry in ~0.5 cm hot oil over medium-high, 2–3 min per side until deep golden.
- Drain on paper towel and season with salt.
- Serve with lemon and a crisp lettuce & radish salad.