Description
A delicious and crispy alternative to chicken made from Chicken of the Woods mushrooms, served with a refreshing lemon herb drizzle.
Ingredients
Scale
- 1 pound Chicken of the Woods, trimmed into cutlets
- 1 cup panko crumbs or crushed crackers
- 1/2 cup flour
- 2 eggs, beaten with 1 tablespoon water
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika or smoked paprika
- Neutral oil for shallow frying
- 1 lemon
- Small handful fresh parsley or chives
Instructions
- Season the cutlets lightly with salt and pepper. Let sit for 10 minutes.
- Set up your breading station with flour in one shallow bowl, eggs in another, and panko mixed with paprika and garlic powder in a third.
- Dredge the cutlets in flour, dip in egg, and coat in crumbs. Press to help crumbs stick.
- Heat a thin layer of oil in a large skillet over medium to medium-high heat.
- Pan fry cutlets in batches until golden and crisp, about 2 to 4 minutes per side.
- Drain on a rack or paper towels. Zest lemon over cutlets, then squeeze juice on top. Finish with chopped herbs.
Notes
Keep the heat at a medium level to avoid greasy crust or burnt edges. Adjust cooking time based on thickness of cutlets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg