Fry  Portobello Mushrooms Steak with Potato Fondant

Products:

1. Big Portobello, Mushrooms Few Potatoes, Iceberg Lettuce
2. Flour, Mix regular & panko breadcrumbs
3. 1 egg, 1/4 cup milk
4. olive oil Salt & pepper

Peel and prepare potatoes,  forming regular toll cylinders. Then cut them for two or three smaller roller.  To cut potatoes pour water,to reduce starch. Dry them well, using paper towel.  Fry them on few tsp of olive oil adding salt and pepper. After couple minutes when they become golden brown, flip them over. Add salt & pepper and in the end butter and few leaves of rosemary. Turn of the heat add a 1/8 cup of water and put to the oven on 350 F for 20 minutes. 

Time to prepare mushrooms.  First, get ready with egg wash, adding milk to eggs , stir. Cut the edges and root of the mushroom to achieve a flat shape. Cover the mushroom cutlet with flour both sides, then egg wash and breadcrumbs, also both sides. Repeat step 2 and 3 making double breading, set them aside ( do not add salt yet). Start frying cutlet on few tbsp of olive oil. Fry them on medium heat  for about 2 minutes and then flip them over. Now is time to add salt and after another 1 minute set them aside on baking try. 

To the baking try add baked potatoes, season with salt & pepper. Put the baking try to the oven for another 10 minutes, still on 350 F. 

After this time you ready to serve. Add Iceberg lettuce with homemade Ranch Dressing and Gypsy Sauce on a site.