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Zucchini Cutlets

ingredients

serves 6
1 kg (2 1/4 lb) zucchini, trimmed
1 1/8 cup (120 g) 4 oz plain (all-purpose) flour
2 eggs
240 g (8 oz) 2 cups finely grated dried breadcrumbs
1 tbsp dried mint
120 ml (4 fl oz)1/2 cup extra-virgin olive oil
4 tbsp (60 g) 2 oz unsalted butter
salt and pepper

method

1. Slice the zucchini horizontally.

2. Roll them in the flour to coat evenly.

3. Beat the eggs in a deep dish with salt and pepper to taste.

4. Put the breadcrumbs in another deep dish and add the mint.

5. Dip the zucchini slices, a few at a time, in the egg mixture and roll them in the breadcrumbs until well coated.

6. Heat the oil and butter in a large non-stick frying pan and fry the zucchini in a single layer, for about 3 minutes.

7. Turn them gently and fry on the other side, until barely golden.

8. Drain on kitchen paper and serve immediately, while very hot and crunchy.

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