Take three separate bowls. Beat eggs in one of them and add seasoning and dried herbs. In another bowl put in the flour and in the last bowl put panko crumbs and parmesan cheese.
Dip the fillet in the egg mixture, followed by flour and finally by panko crumbs. Repeat until all are done. Lay them out on a tray and refrigerate for at least 2 hours before frying. At this stage they can be frozen also, for later use.
Heat enough oil to sparsely cover the base of a medium sized frying pan. Fry the fillet on medium heat (about 4-5 minutes) on each side. Drain on kitchen paper and serve immediately.
Meatfree Salad with Yogurt Dressing
Ingredients (Serves 1)
125 gm. Zucchini (thinly sliced)
50 gm. Tomato (chopped)
2 tbsp. Sweet corn (canned)
½ Avocado (thinly sliced)
1 ½ tbsp. Olive oil
2 tbsp. Yogurt (Store bought)
½ tbsp. Dijon mustard
½ tbsp. Honey (Adjust to taste)
½ tsp. Garlic (crushed)
Generous sprinkle of salt and crushed pepper
Freshly crushed black pepper
Arrange your vegetables in a platter.
To make the dressing, add all the ingredients in a small bottle or bowl, shake or whisk until you get a soft, gleamy, slightly thick liquid, adjust seasoning and mix again.
Drizzle the dressing – EAT
Note: The dressing can be made in larger batched and stored in an airtight jar, refrigerated for 3-4 days.