Zucchini Cutlet Coins

These zucchini cutlet coins are a wonderful vegetarian main or appetizer. Serve with an herbed yogurts sauce and a salad for a perfect summer meal. Or you could top with a bit of grated cheese and stick under the broiler briefly before stuffing them in a soft roll with a bit of marinara sauce and parmesan for a zucchini parm sub.

Ingredients:

• 2 pounds zucchini, cut lengthwise into 1/2 inch slices

• 1 cup all purpose flour

• 1 1/2 tsp. salt

• 1/2 tsp. cayenne

• 2 tsp. ground mustard

• 1 tsp. oregano

• 1/2 tsp sweet paprika

• 1/2 tsp. freshly ground black pepper

• 2 cups Italian bread crumbs

• 3 eggs

• 3 Tbsp. milk

• Vegetable oil for frying

Directions:

Combine flour, salt, cayenne, ground mustard, oregano, sweet paprika, and freshly ground pepper in a large shallow bowl. In a second large shallow bowl, whisk eggs and milk. Measure Italian breadcrumbs into a third shallow bowl.

Working with one piece of zucchini at a time, dredge in flour mixture, making sure chicken is evenly coated, then dip in egg mixture, shaking off to remove excess egg before dipping in Italian breadcrumb mixture.

Add vegetable oil to a large skillet, about 1-inch deep, and heat to 350° F. As oil heats up, place a large baking sheet with a rack over it next to your oven. Once oil is hot, add zucchini making sure not to crowd the skillet, and cook until golden on the edges, then use tongs to flip and cook about 3 minutes on the other side or until both sides are golden brown. Transfer to the wire rack and sprinkle lightly with salt. Continue with remaining zucchini pieces, adding more oil as needed and periodically using a slotted spoon to remove excess breading.

Cook’s Note: Zucchini cutlets will last in the refrigerator up to a week. To re-heat, place on a baking sheet and bake at 350° F for about 10 minutes.