Heat 2 T. of the butter or oil in a skillet and in it cook the zucchini, shallots, and mushrooms until all the juices have evaporated. Add the basil. Stir this mixture into the bulgur. Add the eggs and season to your taste with salt and pepper. Shape into 6 cutlets. Dredge in flour. Heat remaining 3 T. of butter or oil and fry the cutlets until golden on both sides. Serve with plenty of green vegetables or a green salad. Recipe by: Madeleine Cooks - Madeleine Kamman Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 6|
|Calories from Fat: 171 (34%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 377.9mg||116 %|
|Sodium 229.8mg||8 %|
|Potassium 655.4mg||17 %|
|Total Carbohydrate 65.9g||19 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 51.5g|
|Protein 21.6g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 501
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