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 inch thick

Dip the cutlets in egg whites, then in crumbs brown in oil. Pour off excess oil. Add the tomatoes salt and oregano. Cover tightly and simmer for 10 minutes.

Add the zucchini, cover and continue cooking 20 minutes. 6 servings.