mini zucchini cutlets
A very simple recipe, very tasty to prepare and enjoy on any occasion! A breading first made with flour and then in the egg WITHOUT BREADCRUMBS!!! These mini cutlets can be served as a vegetarian main course, as a side dish or as an appetizer, in short, we can pair them as we like. I chose to fry them because I like them better, but if you want a lighter version, you can bake them in the oven or use an air fryer! This recipe was always prepared by my mother when I was little to make me eat vegetables, so if you have the same issue with your kids, try it.
Try these recipes with zucchini:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4/5
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the mini zucchini cutlets:
- 4 eggs
- 2 zucchini
- as needed flour
- spices (To taste)
- seed oil (For frying)
Steps
The preparation of mini zucchini cutlets is very simple and quick, watch the video HERE.
In a bowl, place the eggs, spices to taste, and beat them. Slice the cleaned and washed zucchini thinly using a mandoline. Coat the slices first in the egg and then in the flour.
If you want, you can also do a double breading (pass them twice), personally I like them this way. Fry them in hot oil for a few minutes, turning them on both sides. Drain them on absorbent paper.
Continue like this with all of them.
Enjoy your meal!
