Veal piccata with orange sauce

Yield: 4 Servings

Measure Ingredient
1 pounds Lean veal cutlets
½ cup All purpose flour
¼ cup Low calorie margarine; plus 2 tablespoons
1 cup Fresh orange juice
1 teaspoon Fresh sage; minced
1 \N Orange; sliced
1 tablespoon Fresh parsley; minced

Place flour on a large plate and season with salt and pepper to taste. In a large skillet, melt ¼ 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 ½ 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 ½ 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.

Source: webmaster@... Copyright © 1996-1998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 10 min, Cook: 10 min.

Recipe by: The American Diabetes Association's Easy & Elegant Entrees Posted to recipelu-digest by "abprice@..." <abprice@...> on Mar 22, 1998

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