Portabellas Piccatta

3 large portabella mushrooms
2 to 3 eggs
1/2 cup garlic bread crumbs
1/4 cup parmesan cheese, grated
dash of black pepper
3 1/2 teaspoons olive oil
Portabella Piccata sauce (see below)
1 jar spaghetti sauce

Rinse mushrooms and pat dry. Cut into slices about 1/8" thick. Pat dry again.
Beat eggs in deep plate. Combine bread crumbs, cheese and pepper on another
plate. Dip mushroom slices in egg, then crumb mixture. In a skillet, heat
olive oil, add mushroom slices, a few at a time. Pan-Fry on both sides until
golden brown. Serve with sauce

Piccata Sauce

3 tablespoons butter
3 cloves garlic, minced
1 tablespoon olive oil
3 tablespoons white flour
1 (14 1/2 ounce) can clear chicken broth
1-2 tablespoon lemon juice
2-3 tablespoons capers, with juice

In saucepan, saute garlic in butter until transparent. Add olive oil and flour
making a paste. Cook, stirring, until golden brown. Add chicken broth a little
at a time, and then add lemon juice. Stir over medium heat until thickened.
Add capers with juice.

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