INGREDIENTS
- 1/2 cup vegetable oil
- 1 cup Panko Breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 2 zucchinis, thinly sliced to 1/4-inch thick rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
DIRECTIONS
- 1.Heat vegetable oil in a large skillet over medium high heat.
- 2.In a large bowl, combine breadcrumbs and cheese; set aside.
- 3.Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in breadcrumb/cheese mixture, pressing to coat.
- 4.Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side, Transfer to a paper towel lined plate.
- 5.Serve immediately.