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1
Cut a thin lengthwise slice off each zucchini so they can then be cut lengthwise into even 1/4- to 1/3-inch-thick slices.
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2
This is most easily done on a mandoline.
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3
You will need 16 slices total.
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4
Lay them out in pairs on paper towels or a clean tea towel and season lightly with salt and pepper.
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5
Arrange the prosciutto slices on half the zucchini slices so none hangs over the edges.
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6
Place 2 sage leaves on top.
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7
Place the cheese slices on top, taking the same precautions you did with the prosciutto.
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8
Finally, lay the remaining zucchini slices on top of each stack.
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9
Cover with paper towels or another clean tea towel and press down firmly to extract moisture and firm the zucchini.
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10
Pour the eggs into a deep plate.
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11
Season the flour with salt and pepper and put on another plate.
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12
Pick up each zucchini stack by both ends and hold it securely closed as you dip it first in the egg and then dredge in the flour until evenly coated.
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13
In a skillet large enough to hold at least 3 zucchini stacks at a time, heat 2 tablespoons of the olive oil over medium-high heat until hot.
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14
Cook the zucchini, turning once, until golden brown, about 2 minutes on each side.
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15
Remove to a plate and keep warm until all are cooked.
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16
Add more oil by tablespoonfuls, if needed.
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17
Add the remaining sage leaves to the hot pan and cook briefly until crisp.
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18
Arrange several crisped leaves on top of each saltimbocca.
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19
Serve with a sprinkling of parsley, a light dusting of Parmesan, and lemon wedges.
