Clean / brush the parasol mushrooms and remove the stem. Beat the eggs and whisk. First turn the parasol mushroom hats in flour, then pull them through the whisked egg and finally turn them in breadcrumbs. Fry the breaded parasol mushroom hats in a pan with plenty of butter and sunflower oil in portions on both sides until golden-brown, remove and degrease on kitchen paper. Season the parasol mushroom schnitzel with coarse sea salt from the mill before serving. Serve parasol mushroom schnitzel with farmer's butter bread.