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Polish Lenten Mushroom Cutlets

 

They are a favorite among the Polish for their rich and interesting flavor.
62

Yield

14

servings

Prep

20

min

Cook

20

min

Ready

50

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 pound mushrooms
fresh,*
1 cup onions
chopped
3 tablespoons butter
2-3 each bread, dinner rolls
hard, cubed
*
½ cup milk
3 large eggs
lightly beaten
3 tablespoons parsley leaves
chopped
1 x black pepper
freshly ground, to taste
*
½ cup bread crumbs
more if needed
1 x butter
as needed for sauteing cutlets
*

Directions

Chop the mushrooms in a large frying pan, sauté them with the onions in 3 tbsp of butter.

Soak the cubed hard rolls in milk for about 10 minutes.

Add to the mushroom-onion mixture.

Blend in the eggs, parsley, salt and pepper.

Form the mixture into cutlet-shaped patties, each patty should take 3 to 4 tablespoons of the mixture.

Press the patties onto the breadcrumbs.

Fry in butter until crisp and brown on both sides.

Variation: You could substitute dried mushrooms for part or all of the fresh mushrooms.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 6853% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 67mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 4% Vitamin C 4%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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