from crushed crispbread and coconut turn to the other side. Fry in hot fat and cook in the stove. Cut the zucchini into slices, remove the stalks from the shii-take mushrooms and roast them in a little oil in a grill pan.
Toast the bread. Reduce whipping cream, boil with a little vegetable stock and coconut flakes to a sauce and add chopped lemon balm.
Arrange zucchini slices, mushrooms and toasted toast on a plate and place the schnitzel on top. Pour sauce over everything and garnish with basil.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.