Mix the egg with milk, salt and pepper. Wash the zucchini, cut off the stem and flower ends, then cut lengthways into slices about 1 cm thick. This works very well with a bread slicer. Pat the interfaces dry with a kitchen towel.
Turn the zucchini slices first in flour, then in the egg mixture, then in the breadcrumbs. Bake in hot clarified butter or oil for about 2 minutes on each side, until the breading is golden brown. Drain on a kitchen towel.
Now you can serve the zucchini slices with aioli and baguette or serve with a tomato sauce with garlic and thyme, then rice is a good side dish.
It is important to use the smallest possible zucchini for this preparation. From a length of about 17 cm, the inner core is formed, which does not taste good anyway and dilutes the whole thing.
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