Mushroom Cutlets: the effortless, vegetarian side dish to replace meat

Total time: 25 Min
Difficulty: Low
Serves: 8 people
By Cookist

This mushroom cutlet recipe is an easy side dish recipe perfect for fall. Pleurotus ostreatus, also known as the oyster mushroom or oyster fungus, is one of the most widely consumed mushrooms in the world. They’re very meaty with a delicate, subtle flavor and are often used in vegetarian dishes. Because of this, these mushroom cutlets make the perfect vegetarian dish to replace meat.

The mushrooms are sliced thinly, then dredged in an egg wash and breadcrumbs. Once fried, they become crispy on the outside, while remaining tender and juicy on the inside. If you can’t find the large Pleurotus mushrooms in a store near you, look for the white King oyster mushrooms which will work just as well.

How To Make Mushroom Cutlets

Set up the breading station first. Whisk the eggs in a large bowl, then add seasoning, milk, and flour. In another bowl, mix together the breadcrumbs, parmesan, and parsley.

Dip each Pleurotus mushroom in the egg mixture and then coat it with the breadcrumb mixture. Fry the mushrooms in hot oil until they are golden brown on both sides.


You can also make these Mushroom Cutlets in the Airfryer! Arrange the dredged mushrooms on a large plate or baking tray. Spray lightly with oil. Air fry at 360°F for 7 minutes. Don’t overcrowd the Airfryer basket, otherwise the cutlets won’t become crispy.

To make the Mushroom cutlets vegan, make a batter of flour and plant milk (like almond milk), and leave out the eggs and milk. Use nutritional yeast instead of parmesan cheese.

You can make these mushroom cutlets ahead of time. Dip them in the batter and bread crumbs, then store in the fridge for several hours or even overnight. Fry before serving.

Use Panko breadcrumbs for extra crispiness.

The mushrooms should be completely dry before dredging, otherwise they will become soggy during the frying process and won’t be able to become as crispy.

How To Store Mushroom Cutlets

Store leftovers in the fridge for up to 4 days. Reheat in the oven or Airfryer to make them crispy again. They’re not suitable for freezing, as the mushroom’s texture won’t be pleasant.

pleurotus mushrooms
8 pieces
120 ml (1/2 cup)
salt to taste
All-purpose flour
70 g (1/2 cup)
150 g (1 1/4 cups)
Parmesan cheese
50 g (1/2 cup)
parsley, chopped
Oil for frying


Add the eggs to a large mixing bowl. Season with salt and whisk to combine. Add the milk and flour and mix them all together well.

Mix the breadcrumbs, parmesan, and parsley to prepare the mixture for coating.

Dip each Pleurotus mushroom in the egg mixture and then coat it with the breadcrumb mixture.

Heat oil in a pan. Use a thermometer to check that the oil temperature remains at 375°F. Fry them in hot oil for a few minutes or until they are golden brown on both sides.

Let mushroom cutlets drain on a plate with paper. Serve and enjoy!


Make sure to use an oil suitable for frying at higher temperatures. These include canola, peanut, sunflower, and corn oil.

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