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Zucchini Cutlets

Zucchini Cutlets
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by

Yield: Serves 6

This is a favorite recipe of Mrs. Connie deAngelo, one of the few women regulars on Blackstone Street, Haymarket, Boston.

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.
Updated Tuesday, October 9th, 2007

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