Oyster mushroom escalope with salad
easy
50 mins
50 mins
Ingredients
- 1/2 Head lollo bionda and radicchio salad
- 2 medium-sized tomatoes
- 3 TABLESPOONS Vinegar (e.g. white wine vinegar)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 6-8 TABLESPOONS Oil
- 1 small onion
- 12 medium-sized oyster mushrooms (approx. 75 g each)
- 2 Eggs (size M)
- 125 g Breadcrumbs
- 75 g flaked almonds
- 75 g Flour
- 1/2 bunch Chives
- 150 g Whole milk yoghurt
- 1 TEASPOON Lemon juice
Directions
- 1
Clean and wash the salads, pluck them into bite-sized pieces and let them drain. Wash, clean and slice the tomatoes. Season vinegar with salt, pepper and sugar. Gradually add 3 tablespoons of oil. Peel and finely dice the onion and stir into the vinaigrette.
- 2
Clean, clean and possibly halve the oyster mushrooms. Whisk the eggs. Mix breadcrumbs and almonds. Mix the mushrooms first through flour, then egg and finally through the breadcrumbs-almond mixture. Press the breadcrumbs lightly. Heat the rest of the oil in a coated pan and fry the mushrooms for 6-8 minutes, turning them until golden brown. Meanwhile wash the chives, dab dry and cut into fine rolls. Season yoghurt with salt, pepper and lemon juice and mix with the chives. Degrease mushrooms on kitchen paper. Season with salt and pepper.
- 3
Heat the rest of the oil in a coated pan and fry the mushrooms for 6-8 minutes, turning them until golden brown. Meanwhile wash the chives, dab dry and cut into fine rolls. Season yoghurt with salt, pepper and lemon juice and mix with the chives. Degrease mushrooms on kitchen paper. Season with salt and pepper. Arrange oyster mushroom cutlets with salads and tomatoes on plates. Put a blob of chive yoghurt on the cutlets and spread the vinaigrette on the salads and tomatoes
Nutrition Facts
530 kcal
37 g
31 g
20 g
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