Breaded Chicken of the Woods Cutlets with Lemon Caper Butter

Slabs of chicken of the woods simmered until tender, breaded in panko and pan-fried, with a quick lemon caper butter.

Serves: 4
Hands-on: 40 min
Total: 45 min
Skill: Some experience

Cooks on: Stovetop · Dinner

Ingredients

1 lbChicken of the woods mushrooms (Laetiporus), tender outer edges, cut into ½-inch slabs
½ cupFlour
2Eggs
2 tbspMilk
3 tbspButter
1 cloveGarlic, minced
1Lemon, halved
2 tspSalt, divided
½ tspBlack pepper, ground
1 cup panko breadcrumbs
½ cup neutral oil, for frying
1 tbsp capers, drained
2 tbsp chopped parsley

You'll need

Stovetop
Large skillet, ideally cast iron

Contains

Gluten, Egg, Dairy.

Method

Bring a wide pot of water to a boil with 1 tsp of the salt. Add the chicken of the woods slabs and simmer 5 minutes; this softens the mushroom so the inside is tender by the time the crust browns. Drain, spread the slabs on a towel, and press them dry with another towel. Let them steam off for 5 minutes; wet slabs shed their breading.
Set out three shallow dishes: the flour mixed with ½ tsp of the salt and the pepper; the eggs beaten with the milk; and the panko.
Coat each slab in flour, then egg, then panko, pressing so the crumbs stick.
Pour the oil into the skillet (about ¼ inch deep) and heat over medium to medium-high until it shimmers and a pinch of panko sizzles at once, about 350°F if you check. Fry the cutlets in batches with space between them, 2 to 3 minutes per side, until deep golden. Cut into the thickest one: it should be tender and steaming hot all the way through, never firm or chalky in the center. Lift the cutlets onto a rack or paper towels and sprinkle with the remaining salt while hot.
Pour the oil out of the skillet, wipe it, and set it over medium-low heat. Add the butter and let it foam and turn light brown and nutty, 1 to 2 minutes. Add the garlic and capers and cook 30 seconds, then take the pan off the heat. Squeeze in the juice of half the lemon, stir in the parsley, and taste; add more lemon if it needs it. Spoon the butter over the cutlets and serve with the other lemon half cut into wedges.

When it's done: No safe time or temperature is established

Never eat chicken of the woods raw; cook it well, until tender all the way through. Some people get stomach upset or swollen lips even from correctly identified, well-cooked chicken of the woods, so eat only a small amount the first time (Missouri Department of Conservation).

If it goes wrong

Chewy or stringy: The pieces came from the tough base. Use only the soft outer edges and keep the slabs to ½ inch.
Breading sliding off: The slabs were wet after simmering. Press them dry and let them steam off on a towel a few minutes.
Greasy, pale crust: The oil was not hot enough or the pan was crowded. Fry fewer at a time and let the oil reheat between batches.
Crust browning before the center is hot: Lower the heat and fry a minute or two longer per side.
Sauce sharp or garlic bitter: The pan was still hot from frying. Let it cool to medium-low before the butter goes in, and add the lemon off the heat a little at a time.

Leftovers. Serve right away. Keep uncooked mushrooms refrigerated. Refrigerate leftovers within 2 hours and reheat to 165°F.