This dish was inspired by Japanese Pork Katsu, deep fried pork cutlets crusted with panko crumbs. Panko is Japanese coarse breadcrumbs with a light, flaky texture, typically used as a coating for fried food. It can be found in Asian section of grocery stores, or it can be substituted with cracker crumbs, crushed corn flakes, crushed potato chips, etc. If you have some bread, it’s easy to make it yourself.
Yield: 2 servings
3 oz fresh mushrooms
1/2 cup flour
1 large egg, beaten
1/2 cup panko crumbs, or crushed cornflakes (or other substitutes)
1cup oil for frying, or as needed
1. Place the flour, egg and panko crumbs into separate shallow dishes.
2. Coat the mushrooms in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
3. Heat oil in a pot over medium-high heat. Slowly place mushrooms in the hot oil, and cook 2-4 minutes both sides, or until golden brown.
4. Serve with honey mustard sauce, or any sauces of your choice.
Homemade Panko Crumbs:
Place torn pieces of bread in a food processor, chop till they break down to coarse crumbs. If you make more than needed, freeze the rest in an air tight container or a bag.
Honey Mustard Sauce:
This honey mustard sauce recipe was created by Katerina at Diethood. The original recipe can be found here. "Combine all ingredients, except salt and black pepper, in a bowl and whisk until well combined. Taste for seasonings and adjust accordingly."