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Ingredients
  • peanut oil, for frying
  • 5 large portabella mushrooms
  • 1 ⁄2 cup all-purpose flour
  • 1 1⁄2 cups panko breadcrumbs
  • 1 ⁄4 cup finely grated parmigiano-reggiano cheese
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1 ⁄2 teaspoon red pepper flakes
  • salt & freshly ground black pepper
  • 3 eggs, lightly beaten
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