Saltimboca W/brown Sugar Glaced Zucchini Planks and Buttered Fingerlings

Ingredients

veal

4 Veal cutlets,¼"thickness,pounded

1/2 cup all-purpose flour for dredging and sauce in pan

6 large fresh sage leaves

1/4 cup chop lemon pulp (no juice)- 1 lemon

4 thin-sliced prosciutto

4 thin sliced provolone cheese

1 cup dry white wine (beringer chardonnay 07)

2 tablespoons butter

1/2 cup ext. virgin olive oil

1/2 cup chicken stock (lowfat)

juice from that above stated lemon set aside for sauce at end

1 teaspoon thyme

zucchini& fingerlings

2 inches zucchini approx 6" each 1 ¼" thickness, sliced long ¼ thick slices

1 cup light brown sugar

2 tablespoons butter

1/2 teaspoon salt

3/4 cup parmesan cheese

1/2 pound fingerling potatoes

4 tablespoons butter

1 tablespoon chop parsley

1 tablespoon sea salt

1/4 cup red wine vinegar

1 tablespoon chop garlic

Preparation

Veal

Pop pan on burner-med/high heat. Season veal generously and dredge in flour...shake it off, so to speak. Lay veal on clean work surface in row side by side. Add to center of scallop in even amounts:lemon pulp,sage leaves(whole),slice of prosciutto,provolone cheese. Fold to form pocket. Add butter and olive oil to hot pan. When distributed in pan set veal in pan and saute to brown both sides. Add one very generous tbsp of flour to pan and stir to distribute. Once browned and only JUST browned...add white wine. Simmer 3 minutes. Add chicken stock and simmer 5 minutes.

Zucchini

Slice the zucchini on mandolin or carefully w/a knife. Halve. pop on a med sized saute pan with flat bottom...heat on high. Add butter. When distributed, add zucchini slices flat. Season w/salt.cook evenly on both sides for 3 minutes then add brown sugar and a splash of water. Cook until just about done...3 more minutes.Sprinkle parm cheese over evenly..cover and set aside.

Fingerlings

Boil the fingerlings in salted and olive oiled pot of water. Meanwhile, heat a semi-deep sauce pan on med-hi. When about done(tooth-pick doesn't go all the way through...almost)...drain. Add butter to hot pan. Add potatoes. Add red wine vinegar. Parsley. Garlic. cook 5 minutes. Add salt. Stir. Cover and turn off heat but don't set aside...let sit.