Yield: 4 Servings
|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