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Mushroom cutlets with cabbage salad

Mushroom cutlets with cabbage salad

A strong immune system is able to reject the external attacks of bacteria and viruses. To boost and support our defenses it is important to have a healthy diet. Mushroom cutlets with cabbage salad may play a role to give nourishment to the body, to bring vitamins, mineral salts, antioxidant and anti inflammatory substances in addition to fibers, useful for the health of the gut, and proteins. Moreover, scientific studies (Tanaka et al, J Tradit Complement Med., 2016) have shown that pleurotus mushrooms, the main ingredient of this recipe, are able to stimulate the immune system.


500 grams pleurotus mushrooms
2 eggs
2 tablespoons of grated parmesan cheese
1 cabbage as a side dish
Extra virgin olive oil
Tamari sauce
Black pepper
Clean the mushrooms with a damp cloth, remove their stems. In a plate break the eggs and beat them quickly with a fork. In another plate mix the breadcrumbs, the cheese and a pinch of black pepper. Pass the mushrooms in the eggs and then in the breadcrumbs, press with the hands to make the breading adhere. Place the mushrooms on a baking pan covered with baking paper greased with oil. Season the cutlets with a drizzle of olive oil, but not exaggerate! Bake in the oven at 200° for 30 minutes. Serve the cutlets with a salad of cabbage finely sliced and seasoned with extra virgin olive oil, a little tamari sauce and vinegar.
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