Zucchini Schnitzel with Tomato Salad

Ingredients

• 1 Zucchini
• 1 egg
• Salt
• 2 tbsp flour
• 2 tbsp breadcrumbs
• pepper (ground)
• sunflower oil
• 2 Tomatoes
• 1 tbsp White Wine Vinegar
• 2 tbsp heavy cream
• 2 tbsp basil

Instructions

1. 1.

   Step 1

2. 2.

   Wash, trim and cut the zucchini into about 0.6 cm thick slices.

3. 3.

   Step 2

4. 4.

   Crack the egg into a bowl.

5. 5.

   Step 3

6. 6.

   Beat the egg lightly and season with salt.

7. 7.

   Step 4

8. 8.

   Coat the zucchini slices first in flour, then dip them in the beaten egg, and finally coat them in breadcrumbs. Press gently to adhere.

9. 9.

   Step 5

10. 10.

    Pan‑fry the slices in hot oil for 1–2 minutes per side until golden brown. Drain on paper towels.

11. 11.

    Step 6

12. 12.

    For the salad, wash the tomatoes, cut off the stems, and slice them. Drizzle with vinegar and 1 tbsp oil, then season with salt and pepper. Whisk the heavy cream until smooth and season similarly. Arrange two zucchini slices in quarters, then stack alternating remaining slices with tomato slices to form a tower. Place four dollops of creamy sauce around the tower and top with the quartered zucchini slices. Garnish with basil and serve.