Fried zucchini schnitzel
Today again a proposal for the members of the meatless guild:
We need around 3/4 pound of fresh zucchinis per person.
Cut the zucchinis into 1 cm thick slices. Season these slices with salt / pepper and Provencal herbs. Then bread like a Wiener schnitzel. It is important that in the beaten egg necessarily a little battered cream comes. This makes the breading light and airy. (By the way, you should do that with Schnitzel too!)
The zucchini Schnitzel then best baked in butter lard. If you do not have butter, take olive oil with a dollop of butter. If you like, you can make a light remoulade - or just sprinkle the schnitzel with lemon juice.
It fits a fresh salad and a glass of well-chilled Rheinriesling!
