Veal Piccata With Orange Sauce Recipe
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Veal Piccata With Orange Sauce
1 lb lean veal cutlets
1/2 cup all purpose flour
1/4 cup low calorie margarine, plus 2 tablespoons
1 cup fresh orange juice
1 tsp fresh sage, minced
1 orange, sliced
1 tbsp fresh parsley, minced
Place flour on a large plate and season with salt and pepper to taste. In
a large skillet, melt 1/4 cup of margarine. Coat the veal with flour,
shaking off excess. Add to the skillet, in batches, and cook for 30
seconds on each side. Transfer to a warm plate and keep warm. Discard the
pan drippings. Add 1/2 cup of the orange juice to the pan and bring to a
boil, scraping up any browned bits. Boil 1-2 minutes or until juice is
reduced to a glaze. Add remaining 1/2 cup orange juice and sage; season
with salt and pepper and bring back to a boil. Boil 1-2 minutes or until
mixture thickens. Remove from heat and whisk in remaining 2 Tbs. of
margarine. Transfer veal to a platter, spoon orange sauce on top and
garnish with orange slices and fresh parsley to serve.
Per serving: calories 432, fat 26.3g, 55% calories from fat, cholesterol
89mg, protein 25.5g, carbohydrates 22.6g, fiber 1.6g, sodium 274mg.
Exchanges: Lean Meat 4, Starch 1.
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