Polenta and Zucchini Schnitzel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini
- 1 bowl polenta
- 50 g butter
- Spice (s), for example Italian herbs
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cut into approx. 1 cm thick slices or sticks. Season if necessary and toss in the polenta. Melt the butter in a pan and fry the zucchini until golden. Drain on paper towels and serve.
- If the zucchini sticks are fried too long, there is a risk that they will become quite soft. Most people prefer the schnitzel a little more firm to the bite.
- I advise against replacing the corn grits with breadcrumbs, because it is heavier and soaks up more fat. As a result, it also falls off quickly. If necessary, use conventional breading.
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