Saturday Beefcake Lunch: Zucchini Saltimbocca
Zucchini, six medium, one kilo/two pounds Sea Salt Freshly ground Black Pepper Prosciutto, eight thin slices Sage, fresh leaves from one bunch Fontina cheese, thin slices, five ounces Eggs, two Italian Style Bread Crumbs, Progresso, three quarter cup Extra Virgin Olive Oil, four tablespoons Flat Leaf Parsley, four and a half teaspoons finely chopped Parmigiano, two tablespoons freshly grated Lemon, one, cut into wedges 1. Cut zucchini lengthwise into thin one quarter inch (or so) thick slices to make sixteen slices. Place slices in pairs on paper towels; sprinkle lightly with salt and pepper. 2. Arrange prosciutto slices on half of the zucchini slices so none hangs over edges. 3. Place two sage leaves on top. Place cheese slices over sage so none hangs over edges. 4. Place remaining zucchini slices on top of each stack. Cover with paper towels; press firmly to extract moisture and firm the zucchini. 5. In shallow bowl or pie plate, beat eggs slightly with fork. In another shallow bowl ...