Clean mushrooms well with a damp sponge and cut away bad spots.
Cut the mushrooms into slices (about 1/2 cm), salt them on both sides and pepper them a little to taste (be careful: if you use too much pepper, you will lose the delicate flavor of the mushrooms).
Prepare three plates for breading the porcini mushrooms. Put flour in the first, beaten eggs in the second and breadcrumbs in the third.
Cover the porcini mushrooms with the flour first, then pass them through the egg and finally press the breadcrumbs down well. No spot should be left empty, but like a Wiener schnitzel, everything should be covered all around.
Heat vegetable oil together with clarified butter in a pan and fry the porcini mushrooms until they float. When they are golden brown on both sides, lift them out and drain them on paper towels.