6 veal cutlets
2 egg whites, slightly beaten
2/3 c. fine bread crumbs
2 tbsp. oil
2 c. canned tomatoes
1 1/2 tsp. salt
1/4 tsp. oregano
3 med. zucchini, sliced 1/2" thick

Dip the cutlets in egg white, then in crumbs. Brown them in oil. Pour off the excess oil. Add the tomatoes, salt and oregano. Cover tightly and simmer for 30 minutes. Add the zucchini, cover and continue cooking 20 minutes.