So I’ve been back in Germany less than a week and I am already schnitzeling things. Also, the time is soon coming where everyone will have more zucchini than they know what to do with. So here’s a lovely, light recipe for Zucchini Schnitzel with Pickled Vegetable Yogurt Dip. When the weather is too hot to eat a full meal, this dish is great to snack on for dinner. We are in them middle of a brutal heatwave here. consequently, the lighter the menu fare, the better.
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The star of this Zucchini Schnitzel with Pickled Vegetable Yogurt Dip recipe is definitely the dip. In Germany, I found these little jars of mixed pickled vegetables in the market. Also available in American supermarkets as well. This delicious dip also consists of full-fat yogurt, mustard, mayo, and fresh chopped chives and parsley.
Although the dip is excellent the zucchini schnitzel is no slouch either. Dredged in flour, then dipped in an egg – heavy cream mixture, then rolled in breadcrumbs. Then fry the zucchini schnitzel in olive oil. Just be aware, I did not put a specified amount of olive oil in the recipe. I start with two to three tablespoons and then add more as I go along if the pan gets too dry.
Arrange everything on a platter or in individual servings. I arranged it onto a big party platter and brought it out to my family to eat with dinner. All gone now.
Zucchini Schnitzel with Pickled Vegetable Yogurt Dip
Ingredients
- 1 lb zucchini
- Salt
- 1 cup mixed pickled vegetables
- 1 tablespoon mustard
- 3/4 cup full-fat yogurt
- 2 tablespoons mayonnaise
- 1/4 cup chopped fresh chives
- 1 tablespoon chopped fresh parsley
- pinch of sugar
- Freshly ground pepper
- olive oil
- 2 eggs
- 1 tablespoon heavy cream
- 1/4 cup all-purpose flour
- 1 cup bread crumbs
Instructions
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Cut the zucchini on an angle in slices.
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Place the slices in a bowl and salt them. Set aside.
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Chop the pickles into small pieces
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Whisk together the mustard, mayonnaise, and yogurt.
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Mix in the chopped pickles, chives and parsley.
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Season with salt, sugar and freshly ground pepper.
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Place in the refrigerator until ready to serve.
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In a shallow dish, beat the cream into the eggs.
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Place the flour and the breadcrumbs in separate shallow dishes.
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Heat the olive oil in a skillet. Place a serving platter near the stove.
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Dredge the zucchini in flour. Dip it in the egg mixture and gently shake off the excess.
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Then, roll it in the breadcrumbs.
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Place the coated zucchini in the pan and fry 2 minutes on each side until golden brown.
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Then transfer to the serving plate.
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Serve with the bowl of dip on the side.
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