Zucchini Cutlets
By Yankee Magazine|Oct 09 2007|
This is a favorite recipe of Mrs. Connie deAngelo, one of the few women regulars on Blackstone Street, Haymarket, Boston.
Yield
Serves 6
Ingredients
3 zucchini squash
2 eggs, beaten
2 rounded tablespoons grated Romano cheese
parsley (fresh cut or dried)
3 tablespoons cooking oil
1-1/4 cups seasoned breadcrumbs
1/4 teaspoon salt
freshly ground pepper
Instructions
Cut the ends from the zucchini, peel, and cut into strips about 1 inch wide, 4 inches long, and 3/4 inch thick. Mix salt and pepper with the beaten eggs. Heat cooking oil in a large skillet until hot. Mix the cheese and breadcrumbs. Dip the slices of zucchini in the egg, then the breadcrumb mixture, and brown on all sides. Turn gently to avoid breaking the slices. Add more cooking oil if necessary. Remove to a heated platter, sprinkle with parsley and serve as is, or with a tomato sauce.
