The Basics - Breaded Sauteed Zucchini

The Basics - Breaded Sauteed Zucchini

2 Medium Zucchini (I use 1 regular zucchini & 1 yellow/summer squash - as seen in picture above)
1/2 cup Italian Bread Crumbs
1 egg (whisked with 1 tablespoon of milk or cream)
Sea Salt and Pepper to taste (garlic salt may be used instead of plain sea salt)
Olive Oil

Cut the Zucchini into circles (1/4 inch to 1/2 inch thick) - discarding or composting the ends.  Put the whisked egg in a small bowl and then in a different bowl place the Italian Bread Crumbs.  First dip a Zucchini circle in the egg making sure that there is a thin layer of egg wash on both sides.  Then dip the zucchini circle in the bread crumbs - again making sure both sides are covered.  Repeat until all Zucchini rounds are breaded.  

First dip each zucchini circle in the egg wash and then in the bread crumbs

 
Take a large frying pan (preferably stainless steel) and drizzle in a little Extra Virgin Olive Oil.  Place as many Zucchini Rounds as you can fit leaving enough room to be able to turn each one.  Sprinkle a little salt & pepper on 1 side of each Zucchini Circle.  Place frying pan on the stove and turn heat to medium.  Saute for a few minutes on each side until golden brown or desired color.  In the picture below you will see that I prefer my zucchini rounds darker brown making a crisper breading (some people might consider this burned - but I call it perfect).  Continue cooking until all zucchini rounds are gone.  Serve immediately

Breaded Zucchini Rounds sauted to perfection (stop cooking at your desired shade of "golden brown").  In the top of this pan are some breaded zucchini circles that have not been flipped to the other side.