Clean and cut the mushrooms

Finely chop the herbs and peppers

Finely chop the garlic and add the lemon zest

Peel and cut the potatoes into slices of about 5 mm

Spread them on a surface and season them with salt and pepper on both sides. Let them rest until they start extracting their liquids.

Mix the bread crumb, cheese, sesame and dried thyme in a pan

In a second pan, place the eggs and season with salt and pepper

In a third pan place the flour

Fry the potatoes, first passing them through the flour after the egg and finally from the breadcrumb mixture and place them in a pan

Saute the mushrooms and remove them from the pan

Saute the peppers in clean oil and add the mushrooms, herbs and garlic.

Fry the potato schnitzels over medium heat and place them on absorbent paper before serving.