Steps: |
| -Clean and butterfly the portobellos according to the pictorial. (Learn How) |
| -Combine the breadcrumbs with the chopped parsley and season to taste. |
| -Whisk the eggs and milk together and season lightly. |
| -Set up the three compartment breading station with a container of seasoned flour, egg wash and breadcrumbs. (Learn How) |
| -Dredge each mushroom slice in the flour and carefully shake off any excess flour. |
| -Dip the mushroom slice into the egg wash, being carefull to coat the entire slice. |
| -Press the mushroom into the breadcrumbs to coat. |
| -Set the slices off to the side as you bread each one. |
| -Gather all of your mise en place (wine, lemon juice, capers and butter). |
| -Heat a large saute pan to medium high and add the oil and butter. |
| -Add 2-4 mushroom slices to the pan (do not overcrowd) and turn the heat down to medium to medium low. |
| -Slowly brown the mushroom on one side and then turn over. |
| -Place the cooked mushrooms on a sheet pan while the others are being cooked. |
| -Turn the oven on to 400 degrees to re-heat the slices briefly. |
| -Wipe the pan clean and continue cooking the other slices. |
| -Once all of the slices are cooked, wipe out the pan and return it to mediuim high heat. |
| -Add the capers and cook for a minute. |
| -Add the white wine and lemon juice and reduce the amount of liquid by half. |
| -Whisk in the butter to emulsify and thicken the sauce. Turn the heat down so that the sauce will not break. |
| -Re-heat the mushrooms and divide on plates. Spoon the sauce over the mushrooms. |
| -Season the sauce to taste and add more lemon juice or butter depending on your preference. |
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