Ingredients

• 200 g porcini mushrooms
• 40 g of loaf bread
• 20 g hazelnuts
• 20 g nachos
• 5 pcs sprigs of marjoram
• 1 pc sprig of rosemary
• 1 pc egg
• flour
• peanut oil
• paprika
• salt

For the recipe of porcini mushroom cutlets, cut the bread into boxes and squeeze it finely in a blender. Blend the hazelnuts and nachos separately and mix them with the loaf bread. Chop the marjoram and rosemary leaves and mix them to the breading, adding 1 teaspoon of paprika.
Clean the porcini mushrooms: clean the stems from the superficial layer of ground with a potato peeler; gently pass the chapels with a sponge or a damp cloth. Cut them in half lengthwise, flour them, pass them in the beaten egg, bread them and fry them in abundant hot oil (170 ° C) for 2-3 minutes. Drain on kitchen paper, salt lightly and serve immediately.

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