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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" thick
Direcciones
- Dip the cutlets in egg white, then in crumbs. Brown them in oil. Pour off the excess oil. Add in the tomatoes, salt and oregano. Cover tightly and simmer for 30 min. Add in the zucchini, cover and continue cooking 20 min.
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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% |
