Breaded Pattypan Squash with Chanterelle Salad
Pattypan squash is a delicate, mild summer vegetable that shines when breaded and pan-fried until golden and crispy outside while staying tender within. This elegant plated salad combines that crispy squash with sautéed chanterelle mushrooms, tart blueberries, and peppery greens dressed in a bright orange-mustard vinaigrette. The interplay of textures—crunchy coating against soft squash, meaty mushrooms, bursts of berry tartness—makes this an impressive vegetarian main or side. The orange zest and apple cider vinegar lift the earthiness of the mushrooms, while edible pepper flowers add visual sophistication. Ideal for anyone seeking seasonal, vegetable-forward cooking, this dish celebrates summer farmers market ingredients. Serve it warm for a special lunch or light dinner when you want something refined yet approachable. This version distinguishes itself through the unexpected berry element and the delicate herb salt that seasons the squash before breading, ensuring flavor throughout.
Ingredients
- 1 ¼ lb pattypan squash, halved and sliced
- herb salt, to season
- 1 none egg, beaten
- 4 cs breadcrumbs
- 1 cs Sbrinz or Parmesan cheese, gratedany hard aged cheese1:1dairy
aged cheese adds similar umami and crust texture
- 1 cs flour
- ⅛ tbsp oil, for cookingneutral oil such as vegetable or sunflower oil1:1cooking oil
alternative oil with similar smoke point
Full guide → - pepper and edible flowers, to taste(optional)
- 3 ½ oz chanterelle mushrooms, trimmed
- 4 cs canola oilneutral oil such as vegetable or sunflower oil1:1cooking oil
alternative oil with similar smoke point
Full guide → - 1 ¾ oz blueberries
- 1 none orange, zested and juiced
- 2 cs apple cider vinegarwhite wine vinegar or sherry vinegar1:1vinegar
slightly different acidity profile but same role
Full guide → - 1 cc mustard
- 5 ½ oz spinach salad greens or leaf lettucearugula or mixed greens1:1greens
adds peppery note if using arugula
Instructions
- 1
Halve the pattypan squash and remove seeds and stem
- 2
Slice the halves unpeeled into slices and season with herb salt
- 3
Beat the egg in a shallow dish
- 4
Mix breadcrumbs with grated cheese in another dish
- 5
Dust squash slices with flour, dip in beaten egg, then coat in breadcrumb mixture, pressing to adhere
- 6
Trim and halve the chanterelles if large, then sauté in canola oil for about 2 minutes
- 7
Halve the blueberries and add to the mushrooms, season with salt and set aside
- 8
Finely grate orange zest and juice the orange
- 9
Whisk together orange zest and juice with remaining canola oil, vinegar, mustard, and salt to make dressing
- 10
Heat oil for cooking and pan-fry breaded squash slices for 2-3 minutes per side until golden, then drain on paper towels
- 11
Toss salad leaves with mushroom mixture, blueberries, and dressing
- 12
Arrange salad on plates and top with fried squash slices
- 13
Season to taste with pepper and edible flowers
Tips
Press the breadcrumb coating firmly onto each squash slice before frying to ensure it adheres and creates a golden, crunchy crust that contrasts with the tender interior.
Sauté the chanterelles briefly and separately before adding blueberries so the mushrooms develop flavor without releasing too much liquid that would dilute the salad.
Make the vinaigrette ahead and let the orange zest infuse the oil for 10-15 minutes to deepen the citrus presence without overpowering the delicate vegetables.
Good to Know
Fried squash is best served immediately but can be held at room temperature for up to 2 hours. Store dressed salad separately and assemble just before serving to prevent sogginess.
Bread the squash slices up to 4 hours ahead and refrigerate. Make the vinaigrette up to 1 day ahead. Sauté mushrooms and blueberries up to 2 hours ahead and serve at room temperature.
Serve warm or at room temperature as a vegetarian main course with crusty bread, or as an elegant side dish alongside grilled fish or roasted chicken.
Common Mistakes
Skip pressing the breadcrumb coating firmly to avoid a loose, uneven crust that flakes off during frying.
Avoid dressing the salad more than 15 minutes before serving to prevent the greens from wilting.
Do not overcrowd the pan when frying squash slices to avoid steaming instead of crisping the coating.
Substitutions
Dairy-Free Swaps
aged cheese adds similar umami and crust texture
General Alternatives
alternative oil with similar smoke point
Full guide →slightly different acidity profile but same role
Full guide →adds peppery note if using arugula
milder earthy flavor, less delicate
FAQ
Can I make this dish ahead and reheat it?
The fried squash can be prepared up to 4 hours ahead and held at room temperature, but is crispest served immediately after cooking. The salad components can be prepped separately, then assembled just before serving. Reheating fried squash in a 180C oven for 5 minutes restores some crispness.
What if I don't have chanterelle mushrooms?
Cremini, button, or oyster mushrooms work well as substitutes with similar cooking times. They provide earthiness and texture, though chanterelles' delicate flavor is less pronounced. Adjust seasoning accordingly. Avoid very wet mushrooms like portobellos, which release excess liquid.
Can I freeze the breaded squash slices before frying?
Yes. Bread the slices, freeze on a tray uncovered for 2 hours, then transfer to freezer bags for up to 3 months. Fry directly from frozen, adding 1-2 minutes extra cooking time per side to ensure the center is tender and heated through.