Categories: Sides

Ingredients

• 1 egg
• 1/4 cup milk
• 1 tsp Worcestershire
• salt and pepper
• 1 cup panko
• 1/4 cup chopped parsley
• zest of 1/2 lemon
• 3 Portobello caps, quartered (gills scraped out)
• Olive oil, for frying
• Lemon wedges, for serving

Directions

1. Whisk egg with milk and Worcestershire; season with salt and pepper. Mix panko with parsley and lemon zest; season with salt and pepper. Dip Portobello caps in the egg and dredge in the panko.

2. Shallow-fry in olive oil until golden, 2-3 minutes per side. Sprinkle with salt. Serve with lemon wedges.

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