A delicious offer – zucchini “schnitzels”. They are served with fresh, crunchy salad and a gently creamy mashed potato garnish. A mild summer vegetable, crispy breading, and favorite toppings make the zucchini “schnitzel” a great dish for the family table.
By the way, zucchini “schnitzels” can also be prepared in an air fryer – this makes them especially crispy.
Ingredients (for 4 people):
For the salad
1 lemon
a bunch of salad greens
4 sprigs of parsley
150 g natural yogurt
1 tsp mustard
salt
pepper
sugar
For the mashed potatoes
1 kg potatoes
150 ml milk
2 tbsp butter
nutmeg
For the zucchini “schnitzels”
2 zucchinis
2 eggs
5 tbsp flour
100 g breadcrumbs
4 tbsp melted butter or cooking fat
Preparation
1. For the salad wash the lemon with hot water and cut it in half. Squeeze the juice from one half, and cut the other half into wedges. Wash the salad greens and tear them coarsely. Wash the parsley and chop it coarsely.
2. Mix the yogurt with mustard, lemon juice, and herbs. Season the dressing with salt, pepper, and a pinch of sugar. Mix with the salad greens.
3. For the mashed potatoes peel the potatoes, wash them, cut in half, and boil in salted water for about 20 minutes.
4. For the zucchini “schnitzels” wash the zucchinis and cut each lengthwise into four thick slices. Beat the eggs. Put the flour and breadcrumbs separately into two deep plates.
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Season the zucchini slices with salt. First coat them in flour, then in egg, and finally in breadcrumbs.
5. Heat the melted butter in two large non-stick pans. Fry the zucchinis, turning, for 5–6 minutes until nicely browned and crispy.
6. Warm the milk with butter. Drain the potatoes, pour in the milk and butter mixture, and mash into a puree. Season with salt and nutmeg.
7. Serve the zucchini “schnitzels” with mashed potatoes and salad. Add lemon wedges on the side.
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