Zucchini Cutlets

Doses for:4 People

Preparation Time:15 m

Cooking Time:25 m

INGREDIENTS

• 3 courgettes;
• 3 eggs;
• 120 g of grated cheese;
• 180 g breadcrumbs;
• Semolina flour to taste;
• Salt to taste;
• Cooked ham and mozzarella to taste;
• Mint to taste;
• Peanut oil for frying

STEP

1. Wash, dry and trim the courgettes;
2. After that, cut them into thin slices along the long side, about half a cm;
3. Coat all the courgette slices in the flour and remove the excess;
4. Pour the breadcrumbs, grated cheese, chopped mint and a little salt into a bowl and mix everything together with a spoon;
5. In another bowl pour the eggs and beat well with a fork;
6. On a slice of courgette, place two slices of scamorza and one of cooked ham;
7. Pass all the stuffed courgette cutlets through the eggs and then through the mix of breadcrumbs and grated cheese, pressing well with your hands so that it sticks perfectly;
8. Pour plenty of peanut oil into a pan and bring to temperature, then fry two or three cutlets at a time so as not to lower the oil temperature too much;
9. They must brown well on both sides;
10. Drain the cutlets on a plate lined with absorbent paper;
11. Transfer our cutlets to a serving plate and enjoy them piping hot!

NOTE

Baked zucchini cutlets should be eaten the same day, the best thing is to eat them piping hot after cooking.