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Instructions:
Step 1: Prepare the Coating Station
Set up three shallow bowls for your breading station:
Bowl 1: Add the ½ cup all-purpose flour and season it generously with salt and pepper.
Bowl 2: Add the 2 large beaten eggs.
Bowl 3: Combine the 1 cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 minced garlic cloves (or 1 tsp garlic powder), 1 tsp dried parsley (or fresh chopped), ½ tsp paprika (optional), salt, and pepper. Mix well for even flavor distribution.
Step 2: Bread the Mushrooms
Working with one mushroom at a time:
Dip into Bowl 1 (flour), shaking off any excess.
Dip into Bowl 2 (beaten eggs), coating completely.
Roll in Bowl 3 (breadcrumb mixture), pressing gently to adhere the coating evenly.
Place the breaded mushrooms on a clean plate or baking sheet.
Step 3: Fry the Mushrooms
Heat about ½ inch of vegetable oil in a large skillet over medium heat.
Test with a small breadcrumb—it should sizzle immediately.
Fry mushrooms in batches (avoid overcrowding), 2–3 minutes per batch, turning occasionally, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Garnish and Serve
Sprinkle with chopped fresh parsley and serve warm with your favorite dipping sauces like marinara, ranch, or aioli.
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