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Kittencal's Italian Parmesan Zucchini Skillet

Created by KittenCal on November 4, 2011

1/2 cup breadcrumbs (dry)
1/4 cup all-purpose flour
1/4 to 1/3 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)
1 tablespoon dried parsley
1 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper (can use more)

Step 1: Have all the zucchini rounds breaded and on a plate before ready to fry.
Step 2: In a shallow bowl whisk the eggs with water.
Step 3: In another shallow dish combine bread crumbs with flour, Parmesan cheese, Italian seasoning, dried parsley, seasoned salt, black pepper, garlic powder and cayenne pepper.
Step 4: Coat the zucchini sticks in egg/water mixture (allowing any excess to drip off) then coat into the breadcrumb mixture pressing down firmly with hands to adhere the breadcrumb mixture to the rounds.
Step 5: Place all the breaded rounds on a plate/s.
Step 6: Heat oil in a skillet over medium-high heat.
Step 7: Cook zucchini in batches until golden brown and crispy, turning occasionally (about 2-1/2 minutes per side) reduce the oil temperature slightly if needed.
Step 8: Transfer to a paper towel-lined plate, serve immediately.