Zucchini Chops with Garlic-Dill Dip

Preparing the Zucchini:
Wash and dry the zucchinis. Cut them into slices less than a centimeter thick.
Gently tap each slice with a meat mallet to tenderize.
Season the slices with salt and pepper to enhance their flavor.
Creating the Egg Mixture:
Crack the eggs into a bowl and beat them until smooth.
Add sweet paprika, Italian herbs, and grated hard cheese to the eggs. Mix well to create a flavorful egg-cheese mixture.
On a separate plate, combine breadcrumbs and plain flour.
Coating and Frying:
Dip each slice of zucchini into the breadcrumb-flour mixture, ensuring it’s evenly coated.
Then, dip the coated slices into the egg-cheese mixture.
Heat oil in a frying pan over medium heat. Fry the zucchini slices until they turn golden brown on both sides, about 3-4 minutes per side.
Remove and place on a paper towel-lined plate to drain any excess oil.
Making the Garlic-Dill Dip:
In a small bowl, combine Greek yogurt, mayonnaise, chopped dill, minced garlic, and salt.
Mix until the dip is smooth and creamy.
Serving Suggestions:

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Serve the zucchini chops hot with the garlic-dill dip on the side.
Pair with a fresh green salad for a light meal.
These chops can also be served as a side dish alongside grilled meats.
Garnish with extra dill or a sprinkle of parmesan cheese for added flavor.
Cooking Tips:

Make sure the oil is hot before frying to ensure a crispy exterior.
If you prefer a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture.
To make the chops even crispier, double-coat them by repeating the breadcrumb and egg mixture steps.
Use freshly grated cheese for better melting and flavor.