1/2 cup vegetable oil
1 cup Panko, a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store
1/2 cup Parmesan cheese, grated
2 zucchinis, thinly sliced, 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
Preparation time 15mins
Cooking time 25mins
Adapted from damndelicious.net
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
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.