Tangerine veal medallions

Yield: 4 servings

Measure Ingredient
2 tablespoons Pink peppercorns; crushed or 1-tbs black peppercorns, crushed
14 ounces Boneless veal loin; trimmed of fat and cut into eight 1/2-inch-thick medallions
\N \N Salt; to taste
1 teaspoon Olive oil
1 large Shallot; minced
1 cup Fresh tangerine juice; or fresh orange juice
2 tablespoons Balsamic vinegar
1 teaspoon Tomato paste
2 \N Scallions; chopped
\N \N Steamed Spinach; 4-cups; optioanal
\N \N Orzo; 2- to 4-cups; optional

PREPARATION NOTE: Prepare orzo according to directions on package. Fresh or frozen spinach can be steamed in a small amount of water and butter-flavored sprinkles added for flavor.

1. Press peppercorns into both sides of veal medallions. (They will not completely coat the veal.) Season with salt.

2. In a large skillet, heat ½ teaspoon oil over medium-high heat. Add veal and cook until golden outside and faintly pink inside, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.

3. Add remaining ½ tablespoon oil to the skillet. Add shallot and cook, stirring, until softened, about 1 minute. Add juice, vinegar and tomato paste. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 minutes. Stir in scallions and any accumulated juices from the veal. Season with salt.

4. Arrange veal on plates and spoon sauce over. Serve immediately.

Yield: 4 servings. 14 ounces (each 3.5oz cutlet is 158cals, 4g fat (22% cff). ORIGINAL Each 4-ounce cutlet prepared with 3-times the amount of olive oil: calories, 190; carbohydrate, 10 gms; protein, 16 gms; fat, 9 gms; cholesterol, 105 mgs; sodium, 75 mgs and total calories from fat, 43 percent.

Source: Eating Well Magazine, November 1997. See also "Dining In." Menus By Catherine Trcalek (1998/Dec 17: Jacksonville Times-Union <www.jacksonville.com/tu-online/stories>); Mail from kitpath@...


Recipe by: Eating Well, Nov 97 / Modified Posted to EAT-LF Digest by kitpath@... on Dec 18, 1998, converted by MM_Buster v2.0l.

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