Veal Cutlet With Zucchini - cooking recipe

Ingredients

6 pieces veal cutlet
2 egg whites, beaten
2/3 c. fine bread crumbs
2 Tbsp. oil
2 c. canned tomatoes or tomato sauce
1/4 tsp. oregano
3 medium zucchini, sliced 1/2-inch thick

Preparation

Dip the cutlets in egg whites, then in crumbs.
Brown the cutlets in oil; pour off excess oil.
Add the tomatoes and oregano.
Cover tightly; simmer for 30 minutes.
Add zucchini. Cover; continue to cook for 20 minutes.
Yields 6 servings.