Zucchini schnitzel with lukewarm tomato salad

Ingredients for 2 servings:

• 1 m.-large zucchini
• 1 tbsp Italian seasoning mix
• 1 egg(s)
• 2 tbsp Parmesan, freshly grated
• 1 pinch(s) black pepper, from the mill
• 3 handfuls of cornflakes
• Clarified butter for frying
• 4 tomatoes
• 1 small onion(s)
• 2 tbsp extra virgin olive oil
• salt and pepper
• 2 tsp balsamic vinegar, dark
• 1 pinch(s) of sugar
• some ground elder, alternatively basil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

For the schnitzel, cut the zucchini lengthwise into approximately 1 cm thick slices and sprinkle with the Italian seasoning on both sides. Beat the egg with the grated Parmesan cheese and a little pepper and brush the zucchini slices on both sides. Place the cornflakes in a freezer bag and crush them with a rolling pin, then press them onto the zucchini slices. Heat clarified butter in a pan and slowly fry the zucchini slices on both sides until light brown. For the tomato salad, pour boiling water over the tomatoes and let stand for five minutes. Peel the skin and dice the flesh, removing the seeds. Peel the onion, dice it very finely and mix with the olive oil. Let it marinate for about 1 hour. Mix the tomatoes with the onions and season to taste with pepper, salt, balsamic vinegar and a little sugar. Heat briefly in the microwave. Chop the ground elder or basil and sprinkle it over the salad.