The supplement should be made beforehand. After the schnitzels are ready, they should be served immediately. Warming up is only possible to a limited extent.
Cut the mushrooms lengthways into cutlets approx. 8 mm thick. Season the king oyster mushrooms on both sides with pepper and a little paprika.
Prepare a plate with breadcrumbs. Put the white flour on a plate and mix with a little salt and pepper.
Pull the mushrooms through the flour. Whisk the eggs and coat the mushrooms well with the egg on all sides. Press the mushrooms well into the breadcrumbs. The breading should stick all around.
Now heat the margarine in a large flat pan. Add the mushroom schnitzel to the pan and reduce the heat to about half. The mushrooms should sizzle slowly on both sides for about 5 minutes. For a slightly better taste, add a little butter to the pan in the last few minutes and toss the mushrooms in it.
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