Breaded Zucchini with Horsey-Dijon sauce

Inspired by the sauce that comes with Maxine's fried green tomatoes, we picked up some packets of Dijon mustard and horseradish sauce to see if we could come close to recreating it to top some slices of lightly breaded zucchini. We enjoyed it a lot and think it came pretty close. It's another one of Mr. WYA!'s easy recipes and, if you happen to have extra packets from a carry-out order around, it is quite a cheap treat.

1. Take a whole zucchini and cut it into about 1/4" slices.
2. Make an egg wash by cracking an egg into a bowl and stirring it with a fork until the yolk and egg white are mixed. Or, you could use the equivalent amount of an egg substitute if you prefer.
3. Prepare your breading by grabbing a paper plate and pretty much covering the plate with flour (Mr. WYA! is not good about using measurements), and adding salt and pepper. (if you like it with a little more kick, you can add chili powder or red pepper flakes)
4. Coat the bottom of your pan in olive oil and heat to medium high.
5. Coat the zucchini slices in egg wash and then drag them through the flour-shaking off any excess before toss them in the hot pan. Turn them after 4-5 minutes.

For the sauce, since we had the packets on hand, we used 3 packets each of Dijon mustard and horseradish and that was a good amount for our medium sized zucchini.