Baby cos wedges, watercress, aioli, lemon wedges, to serve
Method
Preheat oven to 200°C or 180°C fan. Line two baking trays with baking paper. Lay Lilydale breast schnitzel on one prepared tray and bake according to packet instructions
Meanwhile, toss zucchini in flour, shaking off excess. Dip in egg, then combined parmesan, breadcrumbs and sesame seeds, pressing firmly to coat. Place on the other prepared tray and bake for 20-25 minutes, until crisp and golden
Scatter dried chilli over zucchini chips. Serve with Lilydale schnitzels, lettuce wedges, watercress, aioli and lemon wedges
