Mushroom cotoletta (cutlet)

An alternative to the meat cutlet, cooked quickly in an air fryer (but it will work also in the oven). The sauce is special, very umami, with garlic, anchovies, oregano, oil, parmesan and capers. And a sprinkling of breadcrumbs. A must try!

Ingredients for 2 persons

2 tablespoons capers
2 tablespoons Parmesan cheese
2 cloves of garlic
4 anchovies in oil
Oregano
Olive oil
Breadcrumbs
4 Portobello mushrooms

Time: 20 minutes

Let’s cook!

Blend the capers with the cheese, garlic, anchovies, oregano and a little oil in a food processor until you have a thick sauce.

Spread it over the mushrooms, top with breadcrumbs and add a splash of evo oil.

Place the mushrooms in the airfryer basket and bake at 200 degrees for 10 to 12 minutes. If you are cooking in the oven, cook first for 12 minutes with static function, then grill function for 5 minutes, until golden.
Serve immediately.

Ps. I used only the mushroom caps and not the stems. I reused these by tossing them with a little butter and tomato: a base for a quick pasta or as a side dish to scrambled eggs.

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