2 veal cutlets (4 oz. each)
2 tbsp. flour
1 egg, slightly beaten
1/4 c. dry bread crumbs
2 tbsp. salad oil
1/4 c. warm water

Sprinkle meat with salt and pepper then coat in flour. Dip into egg, then bread crumbs. Heat oil in 8 inch skillet. Brown meat over medium heat. Drain off fat. Add water, heat to boiling. Cover and simmer on low 30 minutes. Serve with Zucchini Provencal: 1 sm. onion, thinly sliced 1/4 c. chopped green pepper 1/4 tsp. instant garlic 1/2 tsp. salt Dash pepper 1 tomato, peeled, cut into wedges

In 8 inch skillet cook and stir all ingredients except tomato. Cover and cook over medium heat until vegetables are tender and crisp, 5 minutes. Stir in tomatoes, cover, cook until hot.