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Cutlet of Veal with Zucchini Recipe
|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|
Calories 194 Calories from Fat 63
% Daily Value*
Total Fat 7 g10.9%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 67.5 mg
Sodium 711.2 mg29.6%
Total Carbohydrates 12 g3.9%
Dietary Fiber 2.8 g11.1%
Sugars 1.8 g
Protein 22 g43.8%
Vitamin A 15.6% Vitamin C 37.9%
Calcium 5.4% Iron 9.4%
*Based on a 2000 Calorie diet
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.