I simply love this recipe of Mexicana Veal as it has always managed to excite my choosy taste-buds. If you too have a taste for the unsually delicious, this Mexicana Veal is a must try!
Dry bread crumbs
2⁄3 Cup (10.67 tbs)
1⁄4 Cup (4 tbs)
1 1⁄2 Teaspoon
Put cutlets into egg and then in bread crumbs.
Brown on both sides in hot shortening in heavy skillet.
Pour off drip- pings.
Add tomatoes and seasonings.
Cover tightly and sim- mer 30 minutes.
Slice zucchini in about 1/2-inch slices and add to veal.
Continue cooking 30 minutes or until meat is fork tender.