Zucchini and Scamorza Cutlet

The zucchini and scamorza cutlet is a delightful vegetarian dish and a fun twist on the classic Milanese cutlet. Here is how to prepare it.

Ingredients

• 2 large zucchinis
• 150 g of smoked scamorza cheese
• 100 g of breadcrumbs
• 50 g of flour
• 2 eggs
• Salt and pepper to taste
• Olive oil or seed oil for frying

Preparation

1. Wash the zucchinis and cut them into slices about 1 cm thick.
2. Cut the smoked scamorza into slices that can be laid over the zucchini slices.
3. Season both sides of the zucchini slices with salt and pepper.
4. Prepare three plates: in the first, place the flour; in the second, beat the eggs with a pinch of salt; and in the third, spread out the breadcrumbs.
5. Dredge each zucchini slice first in the flour, then in the egg, and finally in the breadcrumbs, making sure the coating sticks well.
6. Take a frying pan and heat it with plenty of oil.
7. When the oil is hot, fry the breaded zucchini slices until they turn golden on both sides. Drain them and lay them on paper towels to remove excess oil.
8. Take a breaded zucchini slice, place a slice of scamorza on top, and cover with another zucchini slice, like a “sandwich”.
9. Put the “sandwich” back in the pan and cook until the scamorza melts and the zucchinis are golden, flipping it once.
10. Serve hot.

Curiosity

Scamorza is an Italian cheese that can be either white or smoked. The smoked version gives the dish a more intense and distinctive flavor. Moreover, the zucchini cutlet should not be confused with classic zucchini fritters, as it has a cheese filling and is similar in appearance and preparation to a meat cutlet.