1. Slice the zucchini into approximately 1 cm thick rounds.
2. Lightly salt them, let them rest for 10 minutes, then pat them dry.
3. Coat the slices in flour, beaten eggs and breadcrumbs.
4. Fry on both sides in medium-hot oil until golden brown.
5. Drain on paper towels.
6. Let them rest briefly.
7. Serve with rice or parsley potatoes.
Tip: Always pat the zucchini dry after salting.
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