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Crispy Breaded Zucchini Cutlets with Garlic Dip
Pan-fried zucchini cutlets with a crunchy egg-and-cheese crust, served with a tangy cucumber-garlic sour-cream dip. Ready for lunch or dinner in 25 minutes.
15 min prep / 30 min total
465 kcal
15.8g protein
4 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 3zucchini
sliced
- salt
- 100 gflour
- 100 gbreadcrumbs
- 1 tbspdried onion
- 3eggs
- 50 gcheese
- walnuts
chopped, a handful
- olive oil
for frying
- 3 tbspsour cream
for dip
- 3garlic cloves
for dip
- 1cucumber
for dip
- black pepper
Instructions
Slice 3 zucchini, season lightly with salt and let rest briefly.
Combine 100g flour with 100g breadcrumbs and 1 tablespoon dried onion on a plate.
Whisk 3 eggs with 50g grated cheese and a small handful of chopped walnuts in a second bowl.
Dip each zucchini slice in the flour mix, then in the egg-cheese mixture.
Fry in olive oil on both sides over medium heat until golden and crisp.
For the dip, mix 3 tablespoons sour cream, 3 minced garlic cloves, 1 grated cucumber, salt and black pepper. Serve warm.
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