Oyster mushroom cutlets with yogurt sauce and potatoes

Ingredients

For 1 serving

• Oyster mushrooms200 g
• Eggs1
• Breadcrumbs30 g
• Grana Padano10 g
• Extra virgin olive oil2 teaspoons
• Nonfat Greek yogurt80 g
• Chives3 g
• Potatoes150 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Peel the potatoes and cut them into 3 cm chunks; put them in a pan covered with cold salted water, bring to the boil and cook for 15 minutes, until tender.
2. Meanwhile clean the oyster mushrooms with a damp cloth, keeping them whole, and trim the tough base of the stalk. Grate the Grana Padano.
3. Beat the egg in a shallow dish with a pinch of salt; in another dish mix the breadcrumbs with the Grana. Dip the mushrooms in the egg, then in the breadcrumbs, pressing so they stick well.
4. Heat the extra virgin olive oil in a non-stick pan over medium heat and cook the cutlets for 3 minutes per side, pressing them with a spatula to flatten, until golden and crisp.
5. Mix the Greek yoghurt with the chopped chives and a pinch of salt.
6. Drain the potatoes and serve with the hot cutlets and the yoghurt sauce.