Breaded
Chicken Mushroom Cutlets
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Kotley z huby siarkowej (Polish)
Laetiporus sulphureus
(Sulfur
shelf/chicken of the woods)
From
the Polish Heritage Cookery Cookbook
By Robert
Strybel and Maria Strybel
1. Wash and clean enough tender mushrooms for 4 people.
2. Plunge mushrooms into boiling salted water.
When
boiling resumes, cook about 1 min.
3. Drain and drip-dry in colander.
4. Dredge the dry mushrooms in flour, dip in beaten egg
& roll
in breadcrumbs.
Gently shake off excess.
5. Fry to a nice golden brown on both sides in hot lard
and/or
olive
oil about ¼ inch deep in a skillet.
6. Drain on absorbent paper, sprinkle with salt and
pepper.
7. Serve as you would pork or veal cutlets.
8. Variation:
After mushroom cutlets are fried and drained on absorbent paper,
transfer to serving platter, salt & pepper, dot with butter, and cover with
aluminum foil. Keep in 325 F oven for 10-15 min.
Remove foil, sprinkle generously with grated yellow cheese (preferably Tilsit or Swiss a.k.a. Emmenthaler)
and serve.
-Submitted by Jim Provci
[from MMHC Spores Illustrated, December, 2006]