Parmesan Breaded Oyster Mushrooms

Ingredients: 400 g oyster mushroom caps (without stems),
50 g grated Parmesan cheese, 150 g breadcrumbs, 2-3 eggs,
100 g flour, oregano, cooking oil for frying, salt, pepper

Preparation: Place the oyster mushroom caps with their gills facing
up on a tray. Season the gills with salt and pepper. Thoroughly mix
the breadcrumbs with the grated Parmesan cheese. Crack the eggs
into a bowl, beat them lightly with a whisk, and season with salt and
oregano. Dip the mushroom caps first in the flour, then in the beaten
eggs, and finally in the Parmesan breadcrumb mixture, ensuring they
are evenly coated. Fry the coated mushroom caps in hot oil in a skillet
until golden brown on both sides.

Serving: Serve hot with tartar sauce. This dish can also be a delicious
substitute for schnitzel. It is sure to be a favorite with the whole family.