King Oyster Mushroom Cutlets in a Panko Parmesan Crust

Slice the king oyster mushrooms lengthwise into approximately half-centimeter thick pieces. Mix soy sauce, 3 tablespoons of olive oil, Worcestershire sauce, 1 clove of crushed garlic, mustard, lemon juice, and honey. Marinate the mushrooms and let them sit for 30 minutes in the refrigerator.

Meanwhile, prepare two dips. For the herb dip, mix sour cream, a tablespoon of olive oil, chopped thyme, chives, and two cloves of crushed garlic. Season with salt and pepper. For the second dip, mix mayonnaise, ketchup, chopped jalapeño, and season with pepper. Chill the dips in the refrigerator and then proceed to frying.

Whisk the eggs, add a little milk, season with salt and pepper. Mix the panko breadcrumbs with parmesan. First, coat the mushrooms in flour, then in egg, and finally in breadcrumbs. Fry over medium heat in clarified butter until golden brown. Let them drain on a paper towel to absorb excess fat. Serve the cutlets with two types of dips and, for example, fresh bread.