Courgette Milanese, Tomatoes + Smoked Garlic Parsley Butter
If you loved my aubergine Milanese from a few posts back, this one’s a pretty epic follow-up. It’s crunchy on the outside, soft in the middle, and with September’s ripe tomatoes, it’s a bit of a dream dinner. The smoked garlic butter adds another level of flavour — rich, herby, and just the right amount of indulgent.
Serves: 2 | Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Ingredients
For the courgettes:
1.5 medium courgettes, each sliced lengthways into 4 long pieces
100g plain flour
2 eggs, lightly beaten
200g panko breadcrumbs
For the tomato sauce:
480g cherry tomatoes on the vine (keep the vines)
3 tbsp olive oil
4 garlic cloves, sliced
6 tbsp water
Few sprigs thyme
Salt + pepper
For the smoked garlic butter:
60g unsalted butter, softened
2 smoked garlic cloves, grated (or 1 regular garlic clove)
2 tbsp olive oil
2 handfuls flat-leaf parsley
Salt + pepper to taste
Method
Prep the courgettes – Lay out some paper towel and arrange the courgette slices on top in rows. Generously salt both sides and leave for 10 minutes to draw out moisture. Dab away any excess water with paper towel.
Make the smoked garlic butter – While the courgettes rest, place all the butter ingredients into a high-speed blender and mix until smooth. Taste to check seasoning, then set aside.
Cook the tomato sauce – Set a large saucepan to medium-high heat and add 3 tbsp olive oil. Add the sliced garlic and simmer for 1 minute before adding the tomatoes, vines, water, thyme, salt + pepper. Cover (leaving a small gap) and simmer gently for 6 minutes until soft and saucy. Remove the vines before serving.
Fry the courgettes (first fry) – Heat a large frying pan to medium-high and add a drizzle of olive oil. Fry half the courgette slices for 2–3 minutes on each side until lightly golden, then transfer to paper towel. Repeat with the remaining slices.
Coat the courgettes – Dust all slices in flour, dip into the beaten egg, then coat in panko breadcrumbs.
Final fry – Add a little more olive oil to the pan and fry the coated courgettes over a medium heat for around 3 minutes on each side until deep golden and crisp. Transfer to paper towel.
Assemble + serve – Spoon the tomato sauce onto warm plates, top with the crispy courgette slices, and finish with a few spoonfuls of smoked garlic parsley butter. Serve immediately while hot.