Portobello Mushroom Milanese
Milan. The city’s name represents a recipe. You know it: a flattened, crisply breaded surfboard of veal or chicken that’s often big enough to cover the plate. Sometimes fish is called on. Or pork. Here, the technique is applied to large mushrooms, which are also flattened and then treated to the step-by-step of a dusting of flour to dry the surface, then an egg wash to grab the final coating of crumbs. (The same technique will also produce a schnitzel.) Marissa Lo, the executive chef at Boat House in Tiverton, R.I., was inspired to try the technique with big portobello caps after visiting Italy. Serve them dressed with a tangle of salad greens, or top with tomato sauce and melted cheese like a Parm. However you serve your Milanese, consider a platter of them for a holiday party. Florence Fabricant
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