Cutlet of Veal with Zucchini
|Egg whites||2 , slightly beaten|
|Fine bread crumbs||2⁄3 Cup (10.67 tbs)|
|Canned tomatoes||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Zucchini||3 Medium, sliced 1/2 inch thick|
1. Coat the cutlets with egg white and crumbs, brown them in oil and pour off excess oil.
2. Add the tomatoes, salt and oregano, cover tightly and simmer for 30 minutes.
3. Add the zucchini, cover and continue cooking 20 minutes.
4. Serve as desired.