|Dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Canned tomatoes||1 Pound|
|Salt||1 1⁄2 Teaspoon|
|Squash zucchini||3 Medium|
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.