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Polenta-Zucchini Schnitzel

updated

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Ingredients for 2 servings:

  • 1 m.-large zucchini
  • 1 bowl of polenta
  • 50 g butter
  • n. B. Spice(s), for example Italian herbs
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also suitable as finger food for babies

Wash the zucchini and cut into approximately 1 cm thick slices or sticks. Season if desired and roll in the polenta. Melt the butter in a pan and fry the zucchini until golden brown. Drain on kitchen paper and serve. If the zucchini sticks are fried for too long, they risk becoming quite soft. Most people prefer their schnitzels a little firmer. I recommend against replacing the cornmeal with breadcrumbs, as they are heavier and absorb more fat. This also causes them to fall off quickly. If necessary, use a “traditional” breading.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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