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🍽️ Crispy Zucchini Schnitzels with Fresh Tomato Salad

375 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 1 egg
• salt
• 2 tbsp flour
• 2 tbsp breadcrumbs
• pepper (from the mill)
• sunflower oil
• 2 tomatoes
• 1 tbsp white wine vinegar
• 2 tbsp heavy cream
• 2 tbsp basil

Instructions

1. 1. Wash the zucchini thoroughly under running water.
2. 2. Cut off the hard ends of the zucchini.
3. 3. Slice the zucchini into rounds about 0.6 cm thick.
4. 4. Crack the egg into a shallow bowl.
5. 5. Whisk the egg with a fork until it is uniform.
6. 6. Season the whisked egg with a pinch of salt.
7. 7. Dredge each zucchini slice in flour and shake off any excess.
8. 8. Dip the floured slices completely into the egg mixture.
9. 9. Coat the wet slices in the breadcrumbs.
10. 10. Press the breadcrumbs onto the slices gently with your hand.
11. 11. Heat oil in a large frying pan over medium-high heat.
12. 12. Fry the zucchini schnitzels in batches in the hot oil.
13. 13. Fry each side of the schnitzels for 1 to 2 minutes until golden brown.
14. 14. Place the finished schnitzels on kitchen paper to absorb excess fat.
15. 15. Wash the tomatoes thoroughly.
16. 16. Cut out the hard stem area from the tomatoes.
17. 17. Slice the tomatoes into thick rounds.
18. 18. Drizzle the tomato slices with vinegar.
19. 19. Add one tablespoon of oil to the tomatoes.
20. 20. Season the tomatoes with salt and pepper to taste.
21. 21. Stir the sour cream until smooth in a small bowl.
22. 22. Season the sour cream with salt and pepper as well.
23. 23. Cut two of the zucchini schnitzels into quarters.
24. 24. Stack the remaining zucchini schnitzels and tomato slices alternately into a tower.
25. 25. Place four dollops of sour cream around the tower on the plate.
26. 26. Place the quartered zucchini pieces on top of the tower.
27. 27. Garnish the dish with fresh basil.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 375
• Protein: 9 g · Fett/Fat: 27 g · Carbs: 24 g