Any Gershwin fans in the audience? No? That’s probably for the best. My wife of the perfect pitch would certainly agree, but I just can help singing that song as I work with this FANTASTIC summer recipe. (One of her favorites, I might add.)
I know that it’s officially not quite summer. Here in middle Tennessee, though, it’s hot and muggy and the produce is great. Take a look at how beautifully this turned out:
I know, I know, I’ve already disclaimed how bad a food photographer I am. It was TASTY though, I assure you.
Summer Squash Parmesan
1 cup flour
1 1/2 tsp kosher salt
½ tsp black pepper
2 large eggs
½ cup panko bread crumbs
½ cup parmesan cheese
2 medium yellow squash cut into ¼ inch thick slices
Combine flour, 1 tsp of the salt and the black pepper in a shallow dish. In a separate shallow dish, beat the eggs until combined. In yet a third shallow dish, combine bread crumbs, parmesan and remaining ½ tsp salt.
Dredge one of the squash slices in the flour. Dunk in the egg, and then roll in the bread crumb mixture until coated. Repeat until they’re done.
Heat a small amount of olive oil in a heavy bottomed skillet over medium heat until oil is shimmering. Put 3 or 4 slices into the pan at a time and sauté them slowly until a gorgeous brown crust forms. Then flip and repeat. Wipe out the pan between batches and continue until they’re all cooked.
You could serve this in a lot of ways. Paired with pasta and a quick marinara (or cream sauce if you like), it’s a great meatless meal, but it would be a great appetizer or side dish even. There you go. Go crazy with it.