Crispy Zucchini and Scamorza Cutlets

Zucchini and Scamorza Cutlets
Category: Main Courses
Servings: 6

Ingredients:

Instructions:

1. Prepare the Zucchini:
   Begin by thoroughly washing the zucchini, then cut off both ends. Using a medium-hole grater, grate the zucchini finely, ensuring a nice texture for the cutlets. Place the grated zucchini into a large mixing bowl and lightly squeeze out any excess moisture. This step is important to avoid excess water during cooking, which could affect the texture of the cutlets.

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2. Season the Zucchini:
   Once the zucchini is ready, season it with a pinch of fine salt and black pepper to your taste. This will help to bring out the natural flavors of the zucchini. You can adjust the seasoning based on your preference. Mix the zucchini well, ensuring that the salt and pepper are evenly distributed.

3. Add the Other Ingredients:
   To the seasoned zucchini, add the breadcrumbs and the finely grated Grana Padano cheese (or any other hard cheese you prefer). Grana Padano adds a rich, savory flavor to the mixture, balancing the mild taste of zucchini. Stir everything together until the mixture is well combined. The breadcrumbs will help bind the ingredients, giving the cutlets structure.

4. Prepare the Work Surface:
   Cut 6 squares of parchment paper, each about 12 cm in size. These squares will help shape the cutlets during the cooking process, preventing them from losing their shape.

5. Shape the Cutlets:
   Using a ring mold (or your hands), form the zucchini mixture into 6 round cutlets, carefully placing each one onto a parchment square. The mold will help to ensure that the cutlets maintain a uniform size and shape. Once all the cutlets are formed, remove the mold carefully.

6. Chill the Cutlets:
   After shaping the cutlets, place them on a tray and refrigerate them for at least 1 hour. This step helps the cutlets firm up, making them easier to handle during the breading process and preventing them from falling apart while cooking.

7. Bread the Cutlets:
   To bread the cutlets, first dip each one into a bowl with beaten eggs. Make sure each cutlet is well coated with the egg mixture. Then, immediately transfer the egg-coated cutlet into a bowl of breadcrumbs, ensuring an even coating on all sides. The breadcrumbs should adhere well to the surface, creating a crisp, golden crust once fried.

8. Cook the Cutlets:
   Heat a generous amount of extra virgin olive oil in a large frying pan over medium heat. Once the oil is hot, carefully place the breaded cutlets into the pan. Cook them on each side for about 3-4 minutes, or until they form a golden and crispy crust. It’s important to flip them only once during cooking to maintain their shape and prevent the breadcrumbs from coming off.

9. Drain and Serve:
   Once the cutlets are crispy and golden, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil. This will keep them light and crispy. Serve the zucchini and scamorza cutlets immediately while they are still warm.

Serving Suggestions:

These zucchini and scamorza cutlets are perfect served as a main dish for lunch or dinner, paired with a side of fresh salad or a tangy dipping sauce. You can also enjoy them with a slice of crusty bread for a complete meal. For an extra burst of flavor, drizzle a little more extra virgin olive oil over the cutlets just before serving.

Nutritional Information (per serving):

This recipe is a wonderful option for a light yet satisfying meal that combines the fresh taste of zucchini with the rich, creamy texture of scamorza cheese. The breading provides a satisfying crunch, while the zucchini inside remains soft and flavorful. Perfect for anyone looking for a vegetarian option with a twist!