Clean / brush the porcini mushrooms and cut into small slices or pieces. Salt each stone mushroom slices / pieces, turn in flour, pull through the beaten egg and turn in breadcrumbs. Fry the breaded porcini mushroom slices / pieces in a pan with plenty of sunflower oil and butter on both sides until golden-brown, remove, degrease on kitchen paper and season with coarse sea salt from the mill. Serve porcini mushroom schnitzel here with farmer's butter bread with salt.