Zucchini Milanesa
This vegetarian take on a classic suits a summer dinner like no other. If you are looking to make it gluten free, use Granor corn flour for the breading to replace the flour and breadcrumbs. It will be slightly less crispy but still very delicious.
Ingredients
2-3 medium zucchini or summer squash, sliced into thick planks
1 cup all purpose or corn flour
2 eggs, whisked
4 oz parmesan, grated
2 cups breadcrumbs
2 bags greens or radicchio, a mix is great
1 lemon zest and juice
1/4 cup olive oil
5 sprigs basil or parsley, torn or roughly chopped
Method
- Season the flour with a hefty pinch of salt and black pepper
- Dredge the squash planks in the flour then coat in the whisked egg completely
- Combine the parmesan and breadcrumbs
- Transfer the squash to the breadcrumbs and press to cover completely
- In a large frying pan, heat 1 cup of neutral oil over medium high heat
- Fry the squash until golden brown then flip and repeat
- Remove from the pan to a paper towel or rack lined baking sheet
- Continue with the remaining squash
- Toss the greens with the lemon zest, juice, olive oil, torn herbs, and big pinch of salt and black pepper
- Serve the fried squash with a hefty pile of greens on top
