Breaded Drumsticks

Mazze da Tamburo Impanate

Breaded and gilded drumstick caps in skillet with butter and extra virgin olive oil.

4 servings

Easy

Breaded drumsticks are a simple and tasty preparation, designed to enhance the large mushroom caps through quick cooking in skilletThe breading creates a golden, crispy surface, while the inside retains the mushroom's texture and a delicate flavor, enriched by the savory component of the egg and the roundness of the butter. Cooking over high heat It is essential to obtain uniform browning and limit the absorption of the seasoning: for this reason the skillet It must be large, and the butter and oil must reach a good temperature before adding the caps. This dish is part of traditional Italian cuisine. The name "mazza da tamburo" (drumstick) refers to the appearance of young specimens, with the cap still closed; as they mature, the mushroom opens to considerable size.

Instructions

Voice reading

7 steps · natural Italian voice

Clean the chapels

Clean the mushrooms thoroughly, remove the stems, and use only the fully opened caps. Complete this step when the surface is free of visible residue and the mushrooms are ready to be breaded.

Prepare the egg

Beat the egg in a bowl and salt it lightly, until you get a mixture uniform, without obvious streaks of egg white or egg yolk. The consistency should be runny, so that it coats the caps evenly.

Bread them one at a time

Dip one cap at a time into the beaten egg, turning it gently to coat the entire surface. Let it drain briefly, then roll it in the breadcrumbs and coat evenly, leaving no exposed areas.

Heat butter and oil

Pour the extra virgin olive oil into a skillet wide, add the butter and heat over medium heat-high. Wait until the butter is completely melted and the sauce is piping hot, without letting it darken or burn.

Cook the caps

Place the breaded caps in the skillet and cook them over high heat for a few minutes. Keep a single arrangement, without overlapping them, and wait until the breading turns golden brown on the side that touches the seasoning.

Gilded on both sides

Salt Add the caps, carefully flip them over, and continue cooking until the second side is golden brown. Finish cooking when the breading appears evenly crispy and the mushrooms are cooked through, without any surface burns.

Drain and serve

Transfer the chapels for a short time on paper towels, letting them drain to absorb the excess grease. Serve them as soon as they're ready, when the breading retains its golden color and crunchy texture.

Chef's Tips

The editorial staff recommends frying the caps in already hot butter and oil, so that the breading becomes golden and crispy without absorbing excessive grease.