Makes 3 servings
1 cup of panko bread crumbs
6 ounces Portabella mushrooms, rinsed, sliced and gills removed
½ cup all purpose flour
¼ cup Pecorino Romano cheese
3 Tablespoons whole milk
2 Tablespoons, fresh, chopped parsley
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
vegetable oil for frying
In a large bowl add panko bread crumbs, cheese, salt, pepper, garlic powder and parsley. In a shallow dish mix milk with egg. Add flour to a shallow dish. Set up a frying station by placing flour, egg mixture then bread crumb mixture on the counter next to the stove.
In a medium pot over medium heat add 3 inches of vegetable oil to the pot.
Dip each mushroom slice in the flour, then the egg and finally the bread crumbs and set on a plate. Once all of them have been coated fry them in batches of 5-8 pieces.
Removing them to a cooling rack once they have reached golden brown and crunchy perfection. Sprinkle very lightly with salt. Serve right away. They're great with either ketchup or marinara sauce. Enjoy.