2 to 3 large portobello mushroom caps, cleaned and sliced about 1/4-inch thick
2 large eggs, beaten
1-1/2 cups seasoned breadcrumbs (I used Herb & Garlic)
1/4 cup grated Parmesan cheese
Salt, to taste
Olive or vegetable oil for frying
In a shallow bowl, mix together the breadcrumbs and Parmesan together. Place the beaten eggs in another shallow bowl. Take each one of the portobello mushroom slices and dip them one by one in the egg, then the breadcrumb mixture; set aside.
Add enough oil to coat the bottom of a large skillet. Place skillet over medium-high heat. Once oil has heated, lower heat to medium and place 3 or 4 portbello fries in the pan and fry until golden brown, about 5 to 6 minutes per side. Remove from pan and place on a paper towel-lined plate to drain. Season with salt to taste, if desired. Repeat with remaining portbello fries. Serve with ranch dressing for dipping.
No comments:
Post a Comment