Progresso Foods/Chef Michael Chiarello/Signature Recipes/Saltimbocca of Zucchini

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Recommended Wine Pairing Chardonnay

Saltimbocca of Zucchini

6 medium zucchini (about 2 lb)
Coarse sea salt (gray salt)
Freshly ground black pepper
8 thin slices prosciutto (about 1/4 lb)
Leaves from 1 bunch fresh sage
5 oz fontina cheese, thinly sliced
2 eggs
3/4 cup Progresso® Italian Style Bread Crumbs
About 4 tablespoons extra-virgin olive oil
4 1/2 teaspoons finely chopped fresh Italian (flat-leaf) parsley
About 2 tablespoons freshly grated Parmesan cheese
1 lemon, cut into wedges

Cut zucchini lengthwise into thin 1/4- to 1/3-inch-thick slices to make 16 slices. Place slices in pairs on paper towels; sprinkle lightly with salt and pepper.

Arrange prosciutto slices on half of the zucchini slices so none hangs over edges. Place 2 sage leaves on top. Place cheese slices over sage so none hangs over edges. Place remaining zucchini slices on top of each stack. Cover with paper towels; press firmly to extract moisture and firm the zucchini.

In shallow bowl or pie plate, beat eggs slightly with fork. In another shallow bowl or pie plate, mix bread crumbs, additional salt and pepper. Holding zucchini stack firmly with both hands, dip each stack into eggs, then roll in bread crumb mixture to coat evenly.

In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add about half of the zucchini stacks; cook about 2 minutes on each side or until golden brown. Remove from skillet to plate; keep warm. Repeat with remaining zucchini stacks, adding more oil by tablespoons, if needed.

To hot skillet, add remaining sage leaves; cook briefly until crisp. Arrange several crisped leaves on top of each saltimbocca. Sprinkle with parsley and Parmesan cheese; serve with lemon wedges.

4 main-dish servings or 6 to 8 appetizer or side-dish servings

Michael's Notes: Choose fairly fat, evenly round zucchini that are similar in length and diameter. Those that are about 8 inches long and 1 1/2 inches in diameter work well. In addition, the zucchini should be as even in diameter from one end to the other if possible. It is important to work quickly, not hesitating between assembling, coating and cooking. A microplane grater is my absolute favorite for grating Parmesan cheese. It produces a fine dusting using less cheese to cover more area.