Zucchini in Parmesan Crust

First, wash the zucchini and cut into slices about 5-10 mm thick.

For breading, place a soup plate with flour, a soup plate with egg and milk and a soup plate with freshly grated Parmesan next to each other.

Beat the eggs and milk well with a fork and add a little salt to the Parmesan.

Roll the zucchini slices in the flour, drag through the egg mixture and roll in the Parmesan.

In a deep skillet, heat the oil and fry the zucchini in it over medium heat until they are golden brown.

Remove the zucchini and drain on a paper towel. Serve the zucchini in Parmesan crust.

Preparation Tip:

It is best served with green salad or potato salad.

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