Slice the marrow into 1cm-thick rounds. If the skin is too tough to easily slice through, peel the marrow first. If using zucchini, slice in half lengthways, then lengthways again. Toss about in a little salt and set aside to slightly cure.

Set up your crumbing station. Take three bowls. In the first bowl, combine the flour, paprika, salt and pepper. In the second bowl, beat the eggs well to a uniform colour. In the third bowl, add the panko crumbs. Line a baking tray with baking paper or kitchen cloth.

To crumb, coat a slice of marrow (or zucchini) in the seasoned flour, then dip in the egg and allow the excess to drip off, then coat with panko breadcrumbs. Dip again in the flour, egg and panko for a double-crumb, then place on the tray. Repeat with the remaining slices. Once all done, refrigerate to set while you make the sauce and salad.

To make the minty yoghurt sauce, in a small bowl, combine the yoghurt, mint, lemon zest and garlic. Season with salt and pepper to taste, then transfer to a serving bowl, and sprinkle with a little paprika.

For the salad, in a large bowl, whisk together the lemon juice and sugar, along with salt and pepper to taste. Using a speed peeler, peel the zucchini into thin ribbons directly into the bowl. Add the avocado and gently toss to coat, then set aside.

To cook the marrow schnitzels, place a cooling rack over an oven tray. In a high-side heavy based pan, heat a centimetre of oil over medium heat to 180C. You’ll know the oil is ready when a panko crumb turns golden in five to 10 seconds.

In batches, fry the schnitzels to a deep golden brown on both sides, about three minutes per side. You want the marrow to cook through and soften a little, but it doesn’t need to be fully 'cooked' like chicken. Transfer to a cooling rack to drain, and sprinkle with salt flakes like glitter.

Continue with the rest of the schnitzels until done, topping up the oil as needed so it generously coats the base of the pan, and bringing back up to temperature.

When ready to serve, stir the mint through the salad and gently toss so as not to disturb the avocado. Serve the schnitzels warm alongside the zucchini avocado salad and minty yoghurt sauce.