Clean leeks,cut lenghtwise,cut into rings.
Wash and clean peppers, cut into small stripes.
Wash zuccini and cut into 1/2 cm thick slices.Put 4 slices aside and cut the rest of the slices into thin strips.
Knead together 1 tablespoon flour and 1 tablespoon butter.
Saute the zuccini,leeks and peppers in 1/3 of the butter;season to taste;add the broth and the cream and bring to a boil;add the flour- butter-mix and stir until smooth. Simmer, uncovered, 3-4 minutes.
Salt and pepper the zuccini strips, roll in the rest of the flour. Roll in the beaten egg and than in the breadcrumbs.
Heat the leftover butter in a skillet and fry the zuccini, on mild heat, on both sides about 3-4 minutes.
Divide on plates and pour sauce over it,garnish with slices.
Serve with potatoes and tomatoe juice.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098