Oyster Mushroom Cotoletta Milanese

For a plant-based twist on this classic breadcrumb-coated dish, I find oyster mushrooms are a perfect swap due to their texture, which I prefer more than any other vegetable. To ensure the cotoletta is crisp, it’s important the oil is hot – so check the temperature before immersing the breaded mushrooms by dropping a cube of bread in the oil first, it should turn golden within 30 seconds.