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Ingredientes
- 6 veal cutlets
- 2 egg whites, slightly beaten
- 2/3 c. fine bread crumbs
- 2 tbsp. oil
- 2 c. canned tomatoes
- 1 1/2 teaspoon salt
- 1/4 teaspoon oregano
- 3 med. zucchini, sliced 1/2 inch thick
Direcciones
- Dip the cutlets in egg whites, then in crumbs brown in oil. Pour off excess oil. Add in the tomatoes salt and oregano. Cover tightly and simmer for 10 min.
- Add in the zucchini, cover and continue cooking 20 min. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 573g | |
| Recipe makes 2 servings | |
| Calories 348 | |
| Calories from Fat 144 | 41% |
| Total Fat 16.34g | 20% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 2379mg | 99% |
| Potassium 1256mg | 36% |
| Total Carbs 44.95g | 12% |
| Dietary Fiber 7.1g | 24% |
| Sugars 12.78g | 9% |
| Protein 10.07g | 16% |
