Zuccini Schnitzel in Tomato Sauce

I found a recipe from Chef Mario Kotaska in a newspaper. That gave me the idea for this dish. I changed a couple of things to my liking.

Fake cheese or egg substitues are not in my kitchen repertoire. I use the real deal.

It looks like a lot of work, but the cooking time was about 30 min, not counting the 15 minutes the sliced zucchini had to rest covered in salt.

After the slices were resting in a colander to weep, I started the tomato sauce. That had enough time to cook until the dish was ready to serve. 

As a full dinner, serve it with rice or pasta. I had leftover rice that was reheated in the microwave.

Recipe for 2:

1 larger zucchini

1 red chili, 3 garlic cloves

1 can chunky tomatoes

3 tbsp olive oil

50 ml white wine

Salt, pepper, basil, thyme, majoram

1 tsp agave syrup

2 large eggs

70 g grated Grana Padano

30 g breadcrumbs, pepper

100 g flour, 1 tsp smoked paprika, 1/2 Italian herbs

10 green olives

Oil for the pan to fry.

Start with slicing the zucchini diagonal in 1,5 cm pieces. Salt them on both sides and put them in a sieve for 15 min. Then pad them dry.

Chop garlic, take the stalks off the herbs, cut the chili open and start with giving the garlic a nice color. Add chili and then the wine. Now add the tomatoes and clean out the can with a bit of water to add to the pot. In with the herbs, agave syrup, salt and pepper. 

Bring to a boil, cover and reduce the heat and cook until the zucchini are ready to serve.

On two deep plates arrange the panneing station. One flour and seasoning, the other grated cheese, eggs and breadcrumbs with some pepper.

Heat up enough oil in a wide pan that the bottom is covered 0,5 cm high. Put the zucchini through flour and cheese mix and carefully place in the hot oil. Check if the cheesemix has taken color, then turn. Put on kitchen paper to soak up some oil.

Reheat the rice, put some tomato sauce on and add the olives. Sit the zucchini on top and add a little more sauce and some fresh basil