Lunchbreak: Chef John Claybrooke makes breaded zucchini

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John Claybrooke

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Chinese American Service League
2141 South Tan Court
(312) 791-0418

Winter Night Chic
December 4
6:30 p.m. - 10:00 p.m.
Bridgeport Art Center
1200 W. 35th Street

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Breaded Zucchini

1 zucchini  (1/4 inch slices)
2 Tbs milk
2 eggs
1 cup all-purpose flour
1 cup panko bread crumbs
1 tsp sea salt
1/4 tsp White Pepper

Combine the milk, eggs, salt and pepper in a bowl. Blend well with a whisk.  In another bowl, put the flour; in another bowl, put the bread crumbs. With the left hand, place the sliced zucchini (1/4 inch slice) in the flour.  Shake off most of the flour and place in the beaten egg, then drop into the bread crumbs.  With the right hand, coat the zucchini with the crumbs.  Try to keep the right hand as dry as possible.

Pan fry the breaded zucchini in peanut oil until golden brown on both sides.

Remoulade Sauce a la New Orleans

1 cup mayonnaise
1/4 cup chili Sauce
2 Tbs Creole mustard
2 Tbs extra-virgin olive oil
1 Tbs Louisiana style hot sauce
2 Tbs fresh lemon juice
1 tsp Worcestershire sauce
4 green onions, chopped
2 Tbs fresh parsley, chopped
2 Tbs green olives, chopped
2 Tbs celery, chopped fine
1-2 cloves garlic, chopped fine
1/2 tsp chili powder
1/2 tsp sea salt
1/2 tsp black pepper, fresh ground
1 tsp capers, chopped

Mix together mayonnaise, chili, sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce.  Stir in green onion, parsley, olives, celery, capers, and garlic.  Season with chili powder, salt and pepper.  Cover and refrigerate.


Top the pan fired zucchini with some flaked smoked salmon (amount of your liking) and then top with the remoulade sauce and garnish with chopped chives.


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