|Egg||1 , beaten|
|Lemon juice||1 Tablespoon|
|Zucchini squash||4 , sliced|
|Bread crumbs||3⁄4 Cup (12 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
Mix flour, salt and pepper; blend egg with lemon juice.
Coat zucchini with flour mixture; dip into egg mixture.
Coat with crumbs.
Fry in shortening until tender and browned on both sides.