Oyster Mushroom Schnitzels | Crispy Gluten-Free Treat

Preheat the oven to 170 °C. Wash the oyster mushrooms, cut off the dirty stems, and halve the larger caps.

Prepare 2 deep plates. Pour the corn breadcrumbs into one, and in the other, whisk the eggs with a pinch of salt and a pinch of pepper.

Coat the oyster mushrooms first in the egg and only then in the breadcrumbs, so that the breadcrumbs stick well to the slippery surface.